Lemon Muffins
Tart yet sweet, these keto lemon muffins are so easy to make and delicious.
Ingredients
- 3egg(s)room temperature
- 2tbspsour cream
- 2tbspsalted buttermelted, cooled
- 0.25cupgranulated erythritol
- 1tspalmond extract
- 1cupalmond flour
- 1servingLemon Meringue Keto Chow46g (or 1 scoop)
- 2tspbaking powder
OPTIONAL ADD INS (select one)
- 2tsppoppy seeds
- 0.5cupbluebberries
Instructions
- Preheat the oven to 350 degrees.
- Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
- Add in the rest of the ingredients and mix until creamy.
- Add in poppyseeds or blueberries if desired.
- Scoop into greased mini muffin tin or use silicone liners.
- Bake at 350 degrees for 15 minutes.
Notes
Sarah’s notes: Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.
Nutrition
Serving: 1mini muffinCalories: 62.6kcalCarbohydrates: 4.6gProtein: 3.4gFat: 5gSaturated Fat: 1.3gPolyunsaturated Fat: 0.83gMonounsaturated Fat: 2.45gTrans Fat: 0.1gCholesterol: 29.1mgSodium: 100.7mgPotassium: 128.82mgFiber: 1gSugar: 0.4gVitamin A: 126.51IUVitamin C: 6.01mgCalcium: 83.08mgIron: 0.43mgSugar Alcohol: 2.85gNet Carbs: 0.81g