Gluten-Free Keto Blackberry Lemon Muffins – Revised Recipe

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Average Rating: 4.5 | Rated By: 2 users

Here is an easy gluten-free keto blackberry lemon muffin recipe. When following a keto diet, the ratio is low carbs, moderate protein, and high fat. These keto muffins are super easy to make with all the delicious flavours you would expect in a muffin. Total carbs approx. 7 grams per muffin

Ingredients

  • 2 cups almond flour
  • 1 Tbsp. coconut flour
  • 2 tsp. GF aluminum free baking powder
  • 1/8 tsp. sea salt
  • 1/2 cup heavy cream
  • 2 large eggs, at room temperature
  • ¼ cup butter, melted
  • 1 Tbsp. fresh lemon juice and zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 12 drops liquid stevia
  • 1 1/2 cup fresh firm blackberries. You can also use frozen blackberries or another option is cherries ((if using frozen do not defrost the berries)
  • ½ cup chopped pecans
  • Instructions

  • Preheat oven to 350 F and line a muffin pan with parchment paper liners
  • Add almond flour, baking powder, and salt into a food processor and blend
  • Add cream, eggs, butter, lemon juice, lemon zest, vanilla, and stevia and blend until creamy
  • Stir in blackberries and pecans by hand
  • Pour batter into prepared muffin pan and bake for 30 -35 minutes or until a toothpick inserted in the middle of the muffin comes out clean
  • Cool in the muffin pan
  • Note: if you do not have a food processor use an electric mixer to blend the wet ingredients


  • Leave a Comment

    2 Responses to Gluten-Free Keto Blackberry Lemon Muffins – Revised Recipe

    • AshleyV August 29, 2018

      I’m sorry, but awful recipe. Followed to a “T” and tops were browned, but inside mushy and lacked flavor and sweetness.

      • Kristina August 30, 2018

        I am sorry to hear that. Did you use fresh or frozen berries? Very odd, I did this recipe 3 times and it worked well. I only use fresh berries, sometimes if the frozen berries thaw out a bit before you use them they may make the muffins mushy inside. After your comment, I have slightly revised the recipe to allow for soft berries. The sweetness is up to an individual, you can add more stevia if you prefer more sweetness. I have just baked them and they are unbelievable, I have used frozen berries this time. Thank you for your comment it is much appreciated

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