KETO LEMON SOUR CREAM MUFFINS

Tender lemon cake, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free to boot!

INGREDIENTS
For the muffin:
  • 3 large eggs
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 2 tsp baking powder
  • 1 cup full fat sour cream
  • pinch of salt
  • 1/2 cup butter, softened
  • 1 1/2 cup superfine almond flour **
  • 1/2 cup coconut flour **
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum or arrowroot powder
  • 3/4 cup granulated erythritol sweetener **

For the streusel topping:
  • 3 Tbsp butter, melted
  • 3 Tbsp erythritol sweetener **
  • 1 tsp lemon zest
  • 1 Tbsp coconut flour
  • 3/4 cup superfine almond flour **

For the lemon glaze:
  • 1/2 cup confectioners style erythritol **
  • 3 Tbsp lemon juice


KETO LEMON SOUR CREAM MUFFINS

INSTRUCTIONS
For the muffin layer:
  1. Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
  2. The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
  3. ...
  4. .........
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