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Low Carb Lemon & Blueberry Muffin recipe

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This Low Carb Lemon & Blueberry muffin is moist and soft, its a great little treat anytime of the day. It is gluten free, sugar free and dairy free too. With 2.5g Net carb per muffin it easily fits into your macros. Invite the friends over for tea or Coffe, no-one will be able to tell these are KETO :)

About This Recipe

Ingredients

1 bag The Best Free From Versatile Sweet mix, 5 medium size egg at room temperature, 1/4 cup unsweetened almond milk, 1/3 cup coconut oil , 30 drops vanilla stevia (or to taste), zest & juice of one lemon, 1 cup blueberries, 1/4 tsp cinnamon

Equipment

Mixing Bowl, Hand Mixer, Muffin Cases, Muffin tray

Cook Time : 25

Prep. Time : 5

Servings : 10

Cost Est. : 12

Calories : 192

Carbs : 2.5

Fat : 19

Fat : 1

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Instructions

Step 1

Measure out your ingredients:

  • 1/4 cup unsweetened almond milk
  • 1/3 cup coconut oil ( I melt it with the almond milk)

Heat up the oven to 175C and prepare your muffin tray, line with 10-12 muffin cases.

Step 2

Use a hand or stand mixer to beat the 5 medium eggs in a medium mixing bowl until stiff peaks form.

In another mixing bowl mix together The Best Free From Versatile Sweet Mix with 1/4 tsp cinnamon, the 30 drops vanilla stevia (or you can use any other sweetener to your taste), the zest and juice of 1 lemon, the 1/3 cup melted coconut oil and the 1/4 cup unsweetened almond milk. Use a hand or stand mixer to combine them fully.

Step 3

Add half of the 5 beaten eggs into the batter and keep mixing for another 1-2 minutes.

The secret is again only to fold in the rest of the beaten eggs, be gently, don’t break the foam, that’s how you get a soft, airy muffin and not a dense texture.

Step 4

We didn’t mix the blueberries into the batter, though you could do that.

Zoe, my daughter carefully placed 6 blueberries into every muffin (that was her touch to this recipe 🙂

This recipe makes 10 average size muffins, don’t fill the case up to the top as it will rise, but if you want to make little fairy cake size muffins it will definitely make 12-14.

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Step 5

Bake your muffins for 22-25 minutes at 175C on the lower rack.

Do not take them out of the oven straight after baked, give them 5-8 minutes until they slowly cool down a bit with the oven fan.

 

Step 6

Let them cool completely on a cooling rack. (this is the step we always skip, haha )

These are very moist and tasty muffins but if you want to make it a fancier dessert you can serve them with some whipped cream and fresh blueberries on the side.

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