This is my first time making muffin and it turned out so well. Since I’ve been on a low carb & no sugar diet I’ve been cooking/baking a lot of my food lately. Thanks to Keto recipes online I’m learning something new everyday. I heated this muffin with butter for 30 seconds in the microwave and paired this with my coffee. Such a perfect combo. Here’s how I made mine.
Ingredients:
2 1/2 cup Almond flour
1/2 cup Erythritol (or any granulated sweetener)
1/3 cup Coconut oil (make sure its melted; option to use butter
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
½ tsp Lemon Extract
1 tbsp Lemon zest
3/4 cup Blueberries
- In a large bowl, stir together the almond flour, erythritol
- Then add the melted coconut oil, unsweetened almond milk, eggs, lemon extract and vanilla extract
- Mix all ingredients and add blueberries
- Preheat the oven to 350 degrees. Line a muffin pan with 12 muffin cupcake cups. Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden.
The muffins were so good it lasted 5 days in our household. I will be tweaking the recipe more and I will post as soon I perfect this. 🙂
Thanks for reading my post and if you want to see more check out my Instagram @dietandfries.
