Description
These Keto Lemon Muffins are a comforting, nourishing, and zesty low-carb treat perfect for busy mornings or indulgent snacks.
Ingredients
1 ¾ cups Almond Flour (super-fine)
¼ cup Coconut Flour
½ cup Erythritol/Monk Fruit Blend
2 teaspoons Baking Powder
¼ teaspoon Salt
4 Large Eggs
½ cup Melted Butter or Coconut Oil
¼ cup Unsweetened Almond Milk
¼ cup Fresh Lemon Juice
2 tablespoons Lemon Zest (from 2 large lemons)
1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Make sure there are no lumps
- In a separate medium bowl, whisk the eggs, melted butter (or coconut oil), almond milk, lemon juice, lemon zest, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine
- Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clea
- Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely
Notes
Ensure all wet ingredients, especially the eggs, are at room temperature for a smoother batter.
Do not overmix the batter; mix just until the ingredients are combined to prevent tough muffins.
For an extra pop of lemon, brush the warm muffins with a simple glaze made from powdered erythritol and a tiny bit of fresh lemon juice immediately after baking.
Avoid opening the oven door too early during baking to prevent the muffins from sinking.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer freshness, freeze cooled muffins in a freezer-safe bag or container for up to 2-3 months.
To reheat, microwave refrigerated muffins for 15-30 seconds or frozen muffins for 45-60 seconds. Alternatively, warm them gently in a toaster oven for a crispy exterior.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: Keto Lemon Muffins, low-carb, sugar-free, healthy, lemon, muffins, breakfast, snack