It’s been a long week and there’s more travel in my future… so I’m off to do laundry and to pack. But I wanted to share this recipe I’ve been working on for Keto Lemon Blueberry Muffins. They are surprisingly good and only have 3 net carbs each. The are made with almond flour and a Monk Fruit/Allulose blend (I like the Lakanto blend) as the sugar substitute, both of which I found at Walmart and at Amazon. These can be made/adjusted for vegans, and I’ve substituted coconut oil for the butter and they’ve worked out fine. I hope you enjoy them and that you have a wonderful weekend!
Keto Lemon Blueberry Muffins
Ingredients
- 2 1/2 cups Almond Flour
- 1/2 cup Monk Fruit Allulose Blend
- 1/2 Tablespoon Baking powder
- 1/4 teaspoon Sea salt
- 1/3 cup unsalted butter
- 1/3 cup unsweetened almond milk room temperature
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 1 pint cup Blueberries washed and dried
Instructions
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Preheat the oven to 350℉. Line a 12-muffin tin with muffin liners.
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In a large bowl, stir together the almond flour, monk fruit/allulose sugar substitute, baking powder, and sea salt.
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Melt the butter in the microwave in a small bowl. Stir in the almond milk, eggs, and vanilla extract.
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Mix the wet ingredients into the dry ingredients. Stir well and let the batter sit for at least 2 minutes. Then stir in the 3/4 pint of blueberries and the lemon zest.
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Pour the batter into the 12 muffin cups. Then top the muffins with the remaining blueberries. Bake for 20-25 minutes, or until the tops are a nice gold color and toothpick inserted into the center comes out clean.
