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Low Carb Mixed Berry Lemon Muffins (FM)
Recipes | July 04, 2016
*yields 15 muffins
Ingredients:
2 cups almond flour
1 cup heavy cream
2 eggs
1/2 cup and 2 tbsp Swerve (erythritol – sugar substitute)
1/2 tsp baking soda
1/2 tsp freshly grated lemon zest
1/2 tsp lemon extract
1 tbsp melted butter
pinch of salt
1 1/2 cup frozen mixed berries
Instructions:
- Preheat oven to 350F, and get your muffin tray ready. This recipe yields 15 muffins so you may need either 2 trays or you can get creative and use whatever extra form for baking you have.
- Mix the almond flour with the heavy cream in a medium size bowl.
- Whisk the two eggs and add them to the bowl and mix well. Then add the melted butter, lemon extract, lemon zest, baking soda and find of salt. Mix all ingredients well to combine.
- Start spooning the batter into the muffin liners about half full and then add the berries on top of each and distribute them evenly.
- Bake in the preheated oven for 20-30 minutes until golden brown on top.
Macros Per Muffin:
Calories: 164.1
Carbs: 5.1 g
Net Carbs: 3.1 g
Fat: 14.7 g
Protein: 4.5 g
Private Member |
Hi Zuzu i do keto lifestyle are they keto friendly ?please thank you they look like they are
Private Member |
lake tahoe, nv, usa
Yes they are. Jesse is doing keto again and even tho I do just a low carb, I still eat some keto meals like this one.
Private Member |
Looks so good and very simple to make! Will try it for sure 🙂
Private Member |
Have you tried this with full fat coconut milk versus the heavy cream? Not sure if it would change the structure.
Private Member |
seattle, washington
Do they hold together well? Seems like this could be a pancake recipe as well if flipping is possible…
Private Member |
Private Member |
This might be obvious, but is it 15 servings? Thank you. Just love your recipes!
Private Member |
These are very yummy!❤️
Private Member |
Hi Zuzka, I’ll be trying this recipe this week. Can I substitute the heavy cream for something else? Perhaps Coconut milk? Or another fat?