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A low carb keto lemon muffin recipe from Mellissa Sevigny of I Breathe Im Hungry

Keto Lemon Muffins – Low Carb and Gluten-free


  • Author: Mellissa Sevigny
  • Total Time: 40 minutes
  • Yield: 8 to 12 servings 1x
  • Diet: Gluten Free

Description

Keto muffins with a tender lemon cake layer, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free


Ingredients

Scale

For the muffin:

  • 1/2 cup butter, softened
  • 3/4 cup granulated erythritol sweetener
  • 3 large eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cup superfine almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon xanthan gum or arrowroot powder
  • 1/2 teaspoon vanilla extract
  • 1 cup full fat sour cream (or 1/2 cup unsweetened almond milk)
  • pinch of salt

For the streusel topping:

  • 3 tablespoons butter, melted
  • 3/4 cup superfine almond flour
  • 3 tablespoons granulated erythritol sweetener
  • 1 teaspoon grated lemon zest
  • 1 tablespoon coconut flour

For the lemon glaze:

  • 1/2 cup confectioners style erythritol sweetener
  • 3 tablespoons lemon juice

Instructions

For the muffin layer:

  1. Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth. The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
  2. Preheat the oven to 350 degrees (F) and then start your streusel topping.

For the streusel topping:

  1. Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
  2. Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups (if you’re using foil or thin paper then place inside a muffin tin to support them) – or into a small loaf or cake pan.
  3. Crumble the streusel topping in pea sized pieces over the top of the batter.
  4. Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.

For the lemon glaze:

  1. Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
  2. If too runny, add another tablespoon of erythritol (or more) until an opaque but still pourable glaze forms.
  3. If too stiff to pour, add another teaspoon of lemon juice to loosen.
  4. Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
  5. Store any leftovers covered in the refrigerator for up to a week.

Notes

** For best results, see what brands I use and recommend for my recipes over on the IBIH pantry recommendations page!

Approximate nutrition info is as follows:

1 average muffin (1/12th of recipe) or loaf slice contains:

290 calories, 25g fat, 4.5g net carbs, 8g protein

1 gargantuan (bakery sized) muffin or 1/8th of recipe contains:

435 calories, 37g fat, 7g net carbs, 12g protein

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: keto Muffin Recipe
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 290
  • Fat: 25g
  • Carbohydrates: 4.5g net
  • Protein: 8g

Keywords: keto lemon muffins, low carb lemon muffins, gluten free lemon muffins

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