Description
These keto blueberry muffins are low-carb and protein packed. They bake up soft and sweet with juicy berries throughout.
Ingredients
Scale
- 1/4 cup plus 2 tablespoons sour cream
- 3 large eggs, room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 2–1/2 cups almond flour
- 1/2 cup plus 2 teaspoons granulated zero calorie sweetener (Swerve), divided
- 1/3 cup whey protein powder
- 2 teaspoons baking powder
- Dash salt
- 1 cup fresh or frozen unsweetened blueberries
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F. In a large bowl, beat the sour cream, eggs, lemon zest and lemon extract until they’re smooth. In a separate small bowl, whisk together the almond flour, 1/2 cup of zero-calorie sweetener, whey protein powder, baking powder and salt. Add the dry ingredients to the wet mixture and stir until they’re just combined. Gently fold in the blueberries.
- Scoop the batter into 12 paper-lined muffin cups, filling each about three-quarters full. In a small bowl, mix the remaining 2 teaspoons of granulated sweetener with the cinnamon.
- Sprinkle the cinnamon mixture evenly over the tops of the muffins.
- Bake the muffins for 23 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for five minutes. Then, remove them and transfer them to a wire rack to cool completely.
Notes
- Resist the urge to unwrap the muffins too soon. Letting them cool first helps them set up and prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 5g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Keto Blueberry Muffins