Keto Lemon Blueberry Muffins (Paleo, Grain Free)
These paleo and keto lemon blueberry muffins are moist and flavorful, and they are a delicious way to start the morning! Perfect for when you are on the go.
Servings: 6 muffins
Ingredients
- 3 large eggs
- 2 tbsp full-fat coconut milk
- 2 tbsp ghee or coconut oil, melted
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour
- 3 tbsp Swerve granulated or any granulated sweetener of your choice
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup blueberries fresh or frozen then thawed
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with 6 muffin liners.
- In a large bowl, whisk together eggs, coconut milk, ghee, lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, stir together coconut flour, Swerve, baking powder, and sea salt.
- Pour dry ingredients into wet, and stir until just combined. Do not overmix.
- Fold in blueberries.
- Pour the batter into to the prepared muffin cups.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Cool for a few minutes before removing them to cooling rack to finish cooling.
- Let the muffins cool completely before removing from the liners to keep them from sticking.
Nutrition
Serving: 1muffin | Calories: 117kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 139mg | Potassium: 74mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3.7mg | Calcium: 21mg | Iron: 0.6mg