Keto Lemon Blueberry Coconut Flour Muffins - Gluten Free

The Keto Lemon Blueberry Coconut Flour Muffins are a delightful treat bursting with zesty lemon flavor and juicy blueberries. Perfectly moist and fluffy, these muffins are an ideal snack or breakfast option for those following a low-carb or ketogenic diet. With the goodness of coconut flour, erythritol, and fresh ingredients, you can indulge without any guilt.

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Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Snack

Cuisine International

Portions servings

Calories 150 kcal

Ingrédients

1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup erythritol

1/4 cup melted coconut oil

6 large eggs

1/2 cup almond milk

1/4 cup fresh lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1 cup fresh blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the coconut flour, baking soda, salt, and erythritol.
In another bowl, combine the melted coconut oil, eggs, almond milk, lemon juice, lemon zest, and vanilla extract. Mix well.
Slowly add the wet ingredients to the dry ingredients. Stir until well combined and smooth.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Nutrition (per 100g)

Keyword almond milk, baking, blueberry muffins, breakfast snack, coconut flour, dessert, gluten-free, healthy snack, keto, ketogenic baking, ketogenic diet, lemon blueberry muffins, low carb, low sugar, muffin recipe, sugar free, zesty flavor

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Keto Lemon Blueberry Coconut Flour Muffins – Gluten Free