Introduction
Looking for a sweet indulgence that won’t derail your healthy eating? These Keto Lemon Blueberry Muffins are the perfect solution for those managing their carbs or diabetes. With their bright, zesty flavor and delightful texture, these muffins are keto-approved and sweetened naturally, making them a delicious option without the guilt.
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or any keto-friendly sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients, mixing until fully combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Nutritional Facts
Approximate per muffin:
- Calories: 150
- Net Carbs: 3g
- Protein: 6g
- Fat: 12g
- Fiber: 2g
- Sugar: 0g
Health Note
These muffins support balanced glucose levels thanks to their low-carb ingredients and healthy fats, keeping blood sugar steady and hunger at bay.
Pro Tips
- Store muffins in an airtight container at room temperature for up to three days, or refrigerate for a week.
- For extra flavor, add a few drops of lemon extract for an enhanced citrus punch.
Meta Description
Savor these keto, diabetic-friendly lemon blueberry muffins—low-carb desserts perfect for healthy snacking!
Tags/Keywords
keto dessert, diabetic-friendly muffins, low-carb baking, sugar-free recipes, healthy snacks