Description
A delicious keto blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing. Low carb and gluten free.
Ingredients
Units
Scale
For the muffins:
- 6 tablespoons salted butter
- 1/4 cup granulated sugar substitute (I used Swerve)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup superfine blanched almond flour
- 2 tablespoons coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 tsp xanthan gum OR 1 teaspoon psyllium husk powder
- 1/3 cup unsweetened almond milk
- 1/2 cup fresh blueberries
For the streusel topping:
- 2 tablespoons salted butter
- 1/2 cup superfine blanched almond flour
- 1 1/2 teaspoon granulated sugar substitute
- 1 teaspoon grated lemon zest
- 1 tablespoon coconut flour
For the icing:
- 2 oz cream cheese, softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar substitute (granulated can work also)
Instructions
For the muffins:
- Cream the butter and sweetener together until smooth.
- Add the eggs, beating well after each.
- Add the vanilla extract and mix well.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum (or psyllium husk powder) in a medium bowl.
- Add to the wet ingredients and mix well.
- Pour in the almond milk and blend until smooth.
- Stir in blueberries.
- Divide the batter between 8 greased muffin tins – with or without paper liners.
For the streusel topping:
- Melt the butter and add the rest of the streusel ingredients.
- Stir until a dough forms.
- Using your fingers, crumble the streusel over the tops of the muffin batter.
- Bake the muffins at 375 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool.
For the cream cheese icing:
- Whip the softened cream cheese with the sweetener and lemon juice until smooth.
- Spoon into a ziploc bag and cut off the very tip with scissors.
- Squeeze the icing over the cooled muffins and serve.
Notes
Approximate net carbs per muffin = 4g.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Keto desserts
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: one muffin
- Calories: 266
- Fat: 25g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g