Lemon Muffins
Serving: 20 mini muffins
Calories: 62.6kcal
Ingredients
- 3 room temperature eggs
- 2 tbsp sour cream
- 2 tbsp melted butter, cooled
- 1/4 cup erythritol
- 1 tsp almond extract
- 1 cup almond flour
- 1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
- 2 tsp baking powder
OPTIONAL ADD INS (select one)
- 2 tsp poppy seeds
- 1/2 cup bluebberries
Instructions
- Preheat the oven to 350 degrees.
- Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
- Add in the rest of the ingredients and mix until creamy.
- Add in poppyseeds or blueberries if desired.
- Scoop into greased mini muffin tin or use silicone liners.
- Bake at 350 degrees for 15 minutes.
Notes
Sarah’s notes:
Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.
I made these with poppyseeds instead of blueberries, and they turned out absolutely perfect. My mind is buzzing with ideas for other combinations with this recipe, swapping out the Keto Chow flavor and the mix-ins. Like half a year ago I tried a bunch of experiments to try to find a good muffin recipe using Keto Chow, but now I finally know the ratio. It uses more almond flour than I was trying, which is probably why my experiments failed. Also I can see how the mixture of melted butter and sour cream helps keep the finished muffin moist. They taste a little eggy warm out of the oven, but the almond extract helps with that, and once they cool down that eggy flavor is no longer noticeable.