Keto Lemon Blueberry Muffins

These keto lemon blueberry muffins are so moist and fluffy that you won't believe it is low carb. Simple ingredients and made in just one bowl!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 209kcal

Author Arman Liew

Ingredients

2 1/2 cups almond flour
6 tablespoon allulose
2 teaspoon baking powder
3 large eggs
1 tablespoon lemon extract * See notes
1/3 cup coconut oil
6 tablespoon milk
3/4 cup blueberries

For the glaze

1/4 cup sugar free powdered sugar
2 tablespoon lemon juice

Instructions

Preheat the oven to 180C/350F and grease a muffin tin or 12-count silicone muffin pan and set aside.
In a large mixing bowl, combine all your dry ingredients and set aside. In a separate small bowl, add the rest of your ingredients, except your blueberries, and mix well. Combine the wet and dry ingredients and mix until just combined. Fold in your blueberries and let the batter sit for 5 minutes.
Evenly distribute the muffin batter amongst the muffin tin, about 2/3 of the way full. Bake for 20-25 minutes, or until a skewer comes out clean.
Allow cooling in the pan for 5 minutes, before transferring to a wire rack. Drizzle with the glaze.
Whisk together the keto powdered sugar and lemon juice until thin.

Notes

* The lemon extract I used was very strong, and 1 tablespoon was plenty. If you prefer a more pronounced lemon flavor, add some lemon juice.

TO STORE: These muffins will stay fresh at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 2 weeks.

TO FREEZE: Place muffins in a ziplock bag and store them in the freezer for up to 6 months. If you plan on storing the muffins in the freezer, omit the glaze.

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