Keto Blueberry Lemon Muffins Low Carb
Super yummy keto lemon blueberry muffins.
These low carb lemon blueberry muffins are so moist and delicious.
Easy homemade keto muffin recipe that will please any crowd.
Make from scratch low carb muffins with this simple and quick recipe.
These make great keto breakfast muffins, easy keto grab and go snacks, low carb desserts or just a sweet treat for those mid afternoon cravings.
If you are looking for a bakery style muffin on a ketogenic diet / lifestyle this is the muffin for you.
Follow the step by step instructions for a tasty and delish keto muffin.
Learn how to make the best low carb keto lemon blueberry muffins today.
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Keto Chocolate Brownie Mini Muffins
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How To Make Keto Blueberry Lemon Muffins
Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
In a microwave safe bowl, combine butter, coconut oil and cream cheese and melt in 30 second increments.
It will look chunky, this is ok.
Using a hand mixer, blend and it will start to smooth out.
Add in sour cream and confectioners sugar and beat for 1-2 minutes.
Add in 4 eggs and beat for 1-2 minutes.
Add in vanilla extract and juice of 1 lemon.
Mix all dry ingredients in a bowl
and then mix into wet batter.
Fold in blueberries, being careful not to smash them.
Divide the batter among 12 muffin tins.
Cook for 20-30 minutes until tops of muffin are golden and a toothpick inserted is clean.
Let cool completely before icing.
Drizzle: combine confectioners sugar and juice of 1 lemon and mix.
If you find you want it thicker or thinner, add more of one of the ingredients.
Confectioners sugar for thicker and lemon juice for thinner.
Drizzle muffins!
Serve
Enjoy
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Keto Lemon Blueberry Muffins
Ingredients
- 1 ¼ cup almond flour
- 1 cup blueberries
- ¾ cup Swerve confectioners sugar
- 2 tablespoons coconut oil
- 4 tablespoons butter
- 4 tablespoons cream cheese
- 4 eggs
- 3 tablespoons coconut flour
- 1 ½ teaspoons of baking powder
- 2 tablespoons coconut oil
- 1 lemon
- 1 tablespoon vanilla extract
- ¼ teaspoon of salt
- ¼ cup sour cream
- Drizzle
- 1 lemon
- 1 cup of Swerve confectioners sugar
Instructions
- Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
- In a microwave safe bowl, combine butter, coconut oil and cream cheese and melt in 30 second increments. It will look chunky, this is ok. Using a hand mixer, blend and it will start to smooth out.
- Add in sour cream and confectioners sugar and beat for 1-2 minutes.
- Add in 4 eggs and beat for 1-2 minutes.
- Add in vanilla extract and juice of 1 lemon.
- Mix all dry ingredients in a bowl and then mix into wet batter.
- Fold in blueberries, being careful not to smash them.
- Divide the batter among 12 muffin tins.
- Cook for 20-30 minutes until tops of muffin are golden and a toothpick inserted is clean.
- Let cool completely before icing.
- Drizzle: combine confectioners sugar and juice of 1 lemon and mix. If you find you want it thicker or thinner, add more of one of the ingredients. Confectioners sugar for thicker and lemon juice for thinner.
- Drizzle muffins!
Notes
Nutrition
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