Keto Lemon Muffins
Brighten up your day with these irresistibly fluffy Keto Lemon Muffins, a low-carb delight bursting with zesty citrus flavor! Crafted with almond and coconut flour for a perfectly moist texture, these muffins are sweetened with Erythritol, making them a guilt-free treat for keto and sugar-free lifestyles. Fresh lemon zest and juice infuse every bite with refreshing tanginess, while vanilla and a hint of melted butter add a warm, rich dimension. Ready in just 40 minutes, these muffins are the ultimate grab-and-go snack or breakfast option, packed with flavor but free from the carbs of traditional baked goods. Perfectly portioned at 12 servings, they're ideal for meal prep and stay fresh in the fridge for days. Treat yourself to these easy, homemade keto lemon muffins that prove balance and indulgence can truly go hand in hand!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 0.75 cups Erythritol sweetener
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 1 large lemons (zest and juice)
- 4 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine almond flour, coconut flour, Erythritol, baking powder, and salt. Stir well to ensure the ingredients are evenly distributed.
Zest the lemon and squeeze out the juice. Add both the zest and juice to the dry ingredients.
In another bowl, whisk together the eggs until slightly frothy. Add melted butter, vanilla extract, and almond milk to the eggs and mix until well combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your keto lemon muffins immediately or store them in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 11.5 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 782 mg | 60% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
