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. This easy keto muffin recipe is low carb, dairy-free, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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
- coconut flour
- sweetener (my blend)
- baking powder
- lemon extract
- 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:
For the muffin batter:
- 2 tbsp coconut oil melted
- ½ cup coconut flour
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- Preheat oven to 350.
- Combine melted coconut oil with ½ 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.
Originally Published March 2, 2016. Revised and Republished July 23, 2019.