I am SO pleased with this recipe! It is the BEST muffin recipe I have tried so far! Texture, taste – everything. I converted an old classic muffin recipe that calls for milk/flour and converted it with some Keto substitutes. Makes 12 muffins.

Ingredients:

4oz Cream Cheese – room temperature

4 Tbsp unsalted butter – room temperature

1 Tsp Lemon Juice

1 Tsp Lemon Extract

1 Tbsp Lemon Zest

1 Tsp Vanilla extract

2 Eggs – room temperature

1/2 cup Almond Milk

1/2 cup Coconut Flour plus another Tbsp.

plus another Tbsp. 1 cup Almond Flour

1/2 cup Swerve Sweetener Granular

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Xanthan Gum

1/4 Tsp Salt

50 Fresh Blueberries

Lemon Glaze:

1 cup Swerve Confectioners Sweetener

4 Tbsp Lemon Juice

1 Tbsp Lemon Zest

Recipe:

Take your cream cheese, eggs, and butter out to reach room temperature. Preheat the oven to 350F degrees. Line the muffin tin with cupcake liners. Blend cream cheese and butter with a hand mixer till combined. Add lemon juice, lemon extract, vanilla extract and lemon zest and continue mixing till it’s blended. Add almond milk and eggs and mix until smooth. In another bowl combine – sugar, almond flour, coconut flour, baking powder, baking soda, xanthan gum and salt. Slowly add flour mix to the cream cheese mixture until well combined. Scoop a small layer of muffin mix into the muffin cups (this will help your blueberries not to sink) Add four to five blueberries into the middle or anywhere inside each muffin. Fill with the rest of the muffin mix. Bake for 25 – 30 minutes or until tops start to turn golden brown. Let cool 10 minutes then glaze.

Glaze:

Whisk sugar, lemon zest and lemon juice together. Add more or less sugar or lemon juice to thicken or thin. Spoon over muffins.

I REALLY hope you enjoy!

(I snacked on one while typing this 🙂 )

Nutrition Per 1 Lemon Blueberry Muffin

Net Carbs – 3.5g

Calories – 157

Fat – 14g

Protein – 4.5g