Gluten-Free Keto Blackberry Lemon Muffins

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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 about 7 grams per muffin


  • 2 cups almond flour
  • 1 tsp. GF aluminum free baking powder
  • 1/8 tsp. sea salt
  • 1 cup heavy cream
  • 2 large eggs, at room temperature
  • ¼ cup butter, melted
  • 2 Tbsp. fresh lemon juice and zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 8 -10 drops stevia (depends how sweet you like the muffins)
  • 1 cup fresh or frozen blackberries or another option is cherries
  • 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

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