Keto Lemon Blueberry Muffins
These Keto Lemon Blueberry Muffins are so moist and delish! They are nut and dairy free too!
Servings: 12
Calories: 52kcal
Ingredients
- 6 eggs separated
- 27 grams egg white powder
- 1 tsp lemon extract
- 2 TBS lemon juice
- 1 tsp gelatin
- 50 grams xylitol or any sweetener can use liquid stevia
Instructions
- Pre heat oven to 325 F
- Clean beaters and bowl with lemon juice to make sure there is no fat on them
- Whip egg whites, egg white powder, sweetener, and gelatin to stiff peak
- Add the lemon extract and lemon juice and mix well
- Add the egg yolks and mix well
- Spoon mixture into 12 muffin tins to half full
- Place blueberries on muffins
- Fill the rest of the muffin mixture over the blueberries
- Place a few blueberries on top of the muffins
- Bake at 325 F for 20-25 minutes depending on the heat of your oven
- Turn off oven and let the muffins sit in the oven for 1/2 hour
- Remove muffins from oven and let cool
- Remove the muffins from the tin and enjoy
Notes
most of the carbs come from the sweetener.
I used liquid stevia instead of granular sweetener - this would also reduce the carbs.
I thought I would put glaze on them, but the glaze didn't come out great since I try not to use granular sweeteners.
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g