Lemon Blueberry Muffin (Keto)

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.
Blueberry Lemon Muffin
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

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In a large bowl, stir together the almond flour, erythritol
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Then add the melted coconut oil, unsweetened almond milk, eggs, lemon extract and vanilla extract
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Use a fine grater and rub the lemon in one direction. Then add the zest

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Mix all ingredients and add blueberries
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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.
Blueberry Lemon Muffin 2

 

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.

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