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Keto Lemon Blueberry Muffins - Low Carb and Gluten Free

A delicious low carb muffin bursting with lemon blueberry flavor.

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins

Ingredients

  • 3 large eggs
  • 1 tbl lemon zest
  • pinch salt
  • 1/4 cup coconut flour
  • 1/2 tsp gf baking powder (or sub 1/4 tsp baking soda)
  • 1/4 cup superfine almond flour
  • 1/4 cup olive oil or melted butter
  • 1/4 cup granulated sweetener (Swerve, Xylitol, Just Like Sugar)
  • 1/3 cup frozen wild blueberries

Instructions

  1. Preheat oven to 350. Line a muffin tin with 9 paper liners.

  2. In a large bowl, lightly beat eggs. 

  3. Add lemon zest, salt, coconut flour, almond flour, baking powder, olive oil and sweetener and blend well. 

  4. Lightly stir in blueberries. (I keep a few to throw on top of the batter in the muffin tin to make them prettier).

  5. Equally fill lined muffin tins and bake for 20 minutes. Let cool for at least 10 minutes before peeling off wrapper.