Keto Lemon Sour Cream Muffins - Low Carb
April 03, 2019
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KETO LEMON SOUR CREAM MUFFINS – LOW CARB ,
By Linsay Wilson .
Tender lemon cake, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free to boot!
Prep Time: 30 minutes
Cook time: 7 minutes
Total time: 37 minutes
Servings: 8 Servings
• For the muffin:
• 1/2 cup butter, softened
• 3/4 cup granulated erythritol sweetener **
• 3 large eggs
• 3 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 1/2 cup superfine almond flour **
• 1/2 cup coconut flour **
• 2 tsp baking powder
• 1/4 tsp xanthan gum or arrowroot powder
• 1/2 tsp vanilla extract
• 1 cup full fat sour cream
• pinch of salt
• For the streusel topping:
• 3 Tbsp butter, melted
• 3/4 cup superfine almond flour **
• 3 Tbsp erythritol sweetener **
• 1 tsp lemon zest
• 1 Tbsp coconut flour
• For the lemon glaze:
• 1/2 cup confectioners style erythritol **
• 3 Tbsp lemon juice
• For the muffin layer:
• 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.
•
• Preheat the oven to 350 degrees (F) and then start your streusel topping.
Read More this full recipes at Skinny Chicken Broccoli Casserole
Tender lemon cake, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free to boot!
Prep Time: 30 minutes
Cook time: 7 minutes
Total time: 37 minutes
Servings: 8 Servings
INGREDIENTS:
• For the muffin:
• 1/2 cup butter, softened
• 3/4 cup granulated erythritol sweetener **
• 3 large eggs
• 3 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 1/2 cup superfine almond flour **
• 1/2 cup coconut flour **
• 2 tsp baking powder
• 1/4 tsp xanthan gum or arrowroot powder
• 1/2 tsp vanilla extract
• 1 cup full fat sour cream
• pinch of salt
• For the streusel topping:
• 3 Tbsp butter, melted
• 3/4 cup superfine almond flour **
• 3 Tbsp erythritol sweetener **
• 1 tsp lemon zest
• 1 Tbsp coconut flour
• For the lemon glaze:
• 1/2 cup confectioners style erythritol **
• 3 Tbsp lemon juice
INSTRUCTIONS:
• For the muffin layer:
• 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.
•
• Preheat the oven to 350 degrees (F) and then start your streusel topping.
Read More this full recipes at Skinny Chicken Broccoli Casserole
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