Keto Lemon Muffins

5 from 2 votes

When life gives you lemons make Keto Lemon Muffins. These keto muffins are so moist and flavorful that you'll never know they are so healthy.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 101.8

Author: Taryn Scarfone

Ingredients

For the muffin batter:

2 tbsp coconut oil melted
1/2 cup coconut flour
3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1.5 tsp baking powder
1.5 tsp fresh lemon zest (or lemon extract)
3 eggs
6 oz unsweetened almond or coconut milk

For the topping:

1 cup fresh or frozen mixed berries
1 tbsp coconut flour

US Customary - Metric

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 8 lined muffin cups. Top with the berries.
Bake for 30-35 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.

Notes

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition