Keto Lemon Blueberry Muffins

Yield: 12 muffins

Keto Lemon Blueberry Muffins

Lemons and blueberries together are magical.


For the Muffins
  • 1 1/4 cups almond flour
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 4 oz. butter
  • 2 tablespoons coconut oil
  • 3 tablespoons cream cheese
  • 1/4 cup sour cream
  • 3/4 cup confectioner erythritol (granular will work too)
  • 3 eggs plus 1 egg white
  • 1 teaspoon vanilla extract
  • zest and juice of 1 lemon
  • 1 cup blueberries
For the Glaze
  • 1 cup confectioner erythritol
  • Juice of 1 lemon (more or less, until you get the desired consistency)


For the Muffins
  1. Heat oven to 350 F.
  2. Mix almond flour, coconut flour, baking powder, xanthan gum, and salt in medium bowl. In large bowl, melt butter, coconut oil, and soften your cream cheese in microwave for about 30-40 seconds. Beat with electric mixer.
  3. Add in sour cream and erythritol and beat again. Next beat in eggs and egg white for 1-2 minutes. Add in extract and lemon juice and zest.
  4. Pour your dry mixture into your wet mixture and incorporate, but don’t over-mix. Fold in blueberries carefully.
  5. Fill muffin tin with liners and divide batter amongst them evenly. Bake for 25-30 minutes or until tops turn golden brown.
For the Glaze
  1. Mix together and drizzle over cooled muffins.


4.25 grams net carbs per muffin
Created using The Recipes Generator
Sweets & TreatsKarissa Long