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Keto Lemon Blueberry Muffins

Low carb, keto and paleo! Note: You may use Stevia or a Monk Fruit sweetener like Lankanto for this recipe. If using Lankanto use a 1/4 cup. Stevia brands vary in sweetness, most have conversion charts online. This recipe uses enough stevia to sub out 1/4 cup sugar. How much you use will depend on brand and whether you use liquid or powder. Use the conversion chart for your brand. The brand I use converts 1/4 cup sugar to 1/2 Tablespoon stevia powder. Nutritional data per serving:Calories: 244Fat: 23 gTotal Carbs: 6 gFiber: 3 gSugar: 2 gNet Carbs: 3 gProtein: 7 g

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, Keto recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Louise Hendon

Ingredients

For Muffins:

  • 3 cups (360 g) almond flour (I use 'fine ')
  • 1/2 cup butter or ghee (120 ml, melted)
  • 3 large eggs, whisked
  • 1/3 cup blueberries
  • 1 teaspoon (5m) vanilla extract
  • 1 tablespoon lemon zest
  • Stevia or Monk Fruit sweetener like Lankanto.(Stevia brands vary, so use the conversion chart for your brand subbing for 1/4 cup sugar. If using Lankanto use 1/4 cup)
  • 1 teaspoon (4g)  baking soda
  • Pinch of sea salt

For Topping:

  • 1 Tablespoon (15 ml) coconut oil or butter
  • 1/4 cup blueberries
  • 1 tablespoon (15 ml) lemon juice, divided
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lankanto or teaspoon stevia

Instructions

  1. Preheat oven to 350 degrees (175 C) and place rack in center position
  2. Place cupcake liners inside muffin tin or line muffin tin with parchment paper squares, set aside

  3. Melt butter or ghee in mixing bowl

  4. Add almond flour, eggs, vanilla extract, lemon zest, stevia or Lankanto monk fruit sweetener, baking soda and salt, mix well

  5. Lastly, gently stir in blueberries
  6. Spoon the mixture into the muffin pan (to around3/4 full).
  7. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into amuffin

  8. To make the topping, melt the coconut oil or butter in a pan, add stevia or lankanto and then heat the blueberries until they soften (carefully burst them open).  Add in 1 teaspoon of lemon juice

  9. Remove from heat and top each muffin with a bit of the topping.  Sprinkle lemon zest on top of each muffin and squeeze a dash of lemon juice on top of each muffin as well