Keto Lemon Blueberry Muffin Recipe

This Keto Lemon Blueberry Muffin Recipe is full of healthy fats and protein from coconut oil and eggs. It is great treat that is sure to please paleo, low carb, sugar free and dairy free dieters.

Course Dessert, Muffin, Snack, Treat

Cuisine American

Keyword 21 Day Sugar Detox, Dairy Free, Grain Free, Keto, Ketogenic, LCHF, Low Carb, Paleo, Real food, Sugar Free

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12 muffins

Calories 131 kcal

Author Caitlin Weeks

Ingredients

6 eggs
1/2 cup butter melted
or coconut oil
1 teaspoon pure vanilla extract
1/4 cup grade B maple syrup
OR 1/4 cup Swerve for a low carb version,
6 drops lemon essential oils
or 1 lemon, juice and zest
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees and line a muffin pan with muffin liners.
Whisk all the wet ingredients together.
Sift in dry ingredients and then stir until well blended.
Then gently fold in blueberries.
Fill the muffin cups 2/3 full.
Place in the oven and cook for 35 minutes or until cooked.
Cool on baking rack for 10 minutes.
Serve and enjoy or freeze and eat one at a time.

Recipe Notes

For Paleo Version: Use 1/4 cup grade B maple syrup in place of low carb swerve or stevia.

Net carbs: 2.3 g

Nutrition facts based on 12 muffins

Nutrition Facts

Keto Lemon Blueberry Muffin Recipe

Amount Per Serving

Calories 131 Calories from Fat 96

% Daily Value*

Fat 10.7g16%

Carbohydrates 5g2%

Fiber 2.7g11%

Protein 3.9g8%

* Percent Daily Values are based on a 2000 calorie diet.