Lemon Blueberry Poppyseed Muffins (Keto, Low Carb, Sugar Free, Gluten Free) 4 NET CARBS!

Hi all!

Recently, my boyfriend and I have started doing a low carb/Keto diet. Thankfully, I love to cook and bake and I have learned especially with this diet that it is important to plan and prep.

These homemade blueberry-lemon poppyseed muffins are great for breakfast or snack! These are best kept in the fridge for about five days and can be frozen up to three months. Would be great for any type of diet but especially great if someone is trying to avoid sugar, carbs, or gluten. These are made with almond flour but next time I might try to do half coconut flour and half almond flour).

I had one of these for breakfast this morning with some Two Good brand strawberry yogurt and a homemade sugar free vanilla almond milk latte (made with my new espresso machine that my boyfriend got for me for Christmas aka thanks babe)!

I could also ship these muffins (and other treats like brownies and cookies if anyone is interested!)

Enjoy!

Ingredients for muffins:

-2 1/2 cups of balanced fine almond flour (I got mine from Walmart)

-1/4 cup of sweetener (I used Lakanto Monkfruit granular sugar replacement)

-2 tsp baking powder (be sure that it is not expired)

-1/2 tsp of salt (I used pink Himalayan salt)

-1 TBSP of poppyseeds (can omit)

-3 large eggs

-Zest of one lemon (optional – but amps up the lemon flavor

-3 tsp of vanilla extract

-1 TBSP lemon extract** (could do 1/2 fresh lemon juice and 1/2 tbsp extract)

-1/3 cup oil or melted grass-fed butter (I used coconut oil)

-6 TBSP heavy cream

-1 cup of fresh blueberries (or less depending on how much you want)

Ingredients for lemon glaze:

-1/4 cup of confectioners sugar (I used Swerve Confectioners but can use any sugar free confectioners sugar-like Lakanto’s monkfruit version)

-1 tsp of lemon extract (can use fresh lemon instead)

-4TBSP of cream (more or less – looking for a liquidly constancy)

Instructions:

-Preheat oven to 350F + place 12 muffin wrappers in cupcake pan

-Combine dry ingredients in large mixing bowl (flour, sweetener, baking powder, and salt)

-In a separate bowl combine eggs, lemon extract, vanilla, lemon zest, cream, and choice of oil) – using a hand or stand mixer, mix until just combined.

-Add dry ingredients to liquid ingredients and hand mix on low until just combined

-Hand mix in blueberries

-Evenly distribute muffin mix upon 12 muffin cups (I used a 1/4 measuring cup)

-Bake for 19 – 23 minutes (depending on your oven; until a toothpick comes out clean)

-While muffins are baking, start on your simple glaze

-Mix together confectioners sugar, lemon extract, and cream until you get a liquid consistency

-Use a fork to “splatter” the glaze over semi-warm muffins

-Store in airtight container in fridge for up to 5 days and move additional muffins to freezer

-Enjoy!!!

Inside of muffin (and say hi to my baby Wrigley)
Batter; putting in oven!

XOXO – Dine with Darci

Approximate nutrition info (per muffin):

Calories: 260 Carbs: 9g Fiber: 5g (4 net carbs!) Protein: 8g Fat: 25 g

One thought on “Lemon Blueberry Poppyseed Muffins (Keto, Low Carb, Sugar Free, Gluten Free) 4 NET CARBS!

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