Lemon Muffins
Tart yet sweet, these keto lemon muffins are so easy to make and delicious.
Servings: 20 mini muffins
Calories: 62.6kcal
Ingredients
- 3 egg(s) room temperature
- 2 tbsp sour cream
- 2 tbsp salted butter melted, cooled
- 1/4 cup granulated erythritol
- 1 tsp almond extract
- 1 cup almond flour
- 1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
- 2 tsp baking powder
OPTIONAL ADD INS (select one)
- 2 tsp poppy seeds
- 1/2 cup bluebberries
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 muffin | Calories: 62.6kcal | Carbohydrates: 4.6g | Protein: 3.4g | Fat: 5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.83g | Monounsaturated Fat: 2.45g | Trans Fat: 0.1g | Cholesterol: 29.1mg | Sodium: 100.7mg | Potassium: 128.82mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 126.51IU | Vitamin C: 6.01mg | Calcium: 83.08mg | Iron: 0.43mg | Sugar Alcohol: 2.85g | Net Carbs: 0.81g