When life gives you lemons make Lemon Muffins. These are so moist and flavorful you’ll never know they are so healthy. I love these for an afternoon snack with a cup of tea.
Lemon Muffins with Berries – Low Carb, Keto, Gluten-Free, Sugar-Free, Grain-Free, Dairy-Free, Nut-Free, THM S
Especially when life gives you lemons for 10 cents each at the farmer’s market. I bought many lemons that day. I do enjoy the Singing Canary drink from the Trim Healthy Mama cookbook. If you haven’t tried that one yet you should. I was hesitant at first because I thought blending the entire lemon would make the drink overly bitter but it doesn’t. It tastes like a gourmet version of lemonade. I use less turmeric than it calls for and my homemade gentle sweet for the sweetener.
Sugar-Free Sweetener for Lemon Muffins
My favorite sugar-free sweetener is my blend of erythritol, xylitol, and stevia. I have picky taste buds and don’t like those sweeteners separate but when they are mixed together the taste is similar to cane sugar.
The best part is you only need half the amount of other sweeteners that are 1:1 for sugar. This saves on the cost since these can be a little pricey. I buy big bags and mix my own sweetener.
Lemon Muffins with Berries Ingredients
coconut oil, melted
sweetener (my blend)
baking powder
lemon extract
eggs
unsweetened almond or coconut milk
frozen mixed berries
Can I use lemon juice instead of extract?
Lemon juice will yield a much milder flavored muffin. The extract is made from the zest of the lemon, not the juice. If you don’t have lemon extract you can sub in zest instead.
Other Keto Muffins to try:
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Ingredients
For the muffin batter:
- 2 tbsp coconut oil melted
- 1/2 cup coconut flour
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1.5 tsp baking powder
- 1.5 tsp lemon extract (or fresh lemon zest)
- 3 eggs
- 6 oz unsweetened almond or coconut milk
!For the topping:
- 1 cup frozen mixed berries
- 1 tbsp coconut flour
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
Instructions
- Preheat oven to 350.
- Combine melted coconut oil with 1/2 cup coconut flour, 3 tbsp sweetener, baking powder, lemon extract, eggs, and dairy free milk. Whisk until smooth. Set aside.
- In a small bowl combine the berries with 1 tbsp coconut flour.
- Divide batter between 12 lined muffin cups. Top with the berries.
- Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
- Sprinkle with 1 tbsp sweeter.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published March 2, 2016. Revised and Republished July 23, 2019.
Prior says
These look great-
However – just curious / You mentioned all those fresh lemons and yet I did see them in the post – you added extract.
Why not squeeze some fresh juice
Taryn says
I used extract because the flavor is more potent. Lemon extract is made from the zest. To get the same amount of lemon flavor you would need 3 tsp of lemon zest.
Erika Johnson says
We have lived on your recipes for the last week and we are feeling great! Wondering about the nutrition facts for the lemon muffins. Would you mind posting? I’m excited to make them!
Taryn says
I just added a nutrition table to the post 🙂