Lemon Blueberry Muffins

These muffins are so moist and delicious!

They are sweet with a tangy lemon taste.

The blueberries add a special touch – they are very low carb since they are nut and dairy free!

Print Recipe
5 from 1 vote

Keto Lemon Blueberry Muffins

These Keto Lemon Blueberry Muffins are so moist and delish! They are nut and dairy free too!
Course: Snack
Cuisine: Keto
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

 



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