Do you miss baked goods like muffins and scones since starting Keto? Well, we've got the perfect recipe for you. The possibilities are endless with this simple batter. The sour cream and lemon juice give this muffin a buttermilk-like flavor that is rich and delicious.
Basic Muffins
1 1/2c fine almond flour
1T fine coconut flour
1/4-1/2c sweetener of your choice (we use Splenda)
1T baking powder
1/4 tsp salt (check out these cute mini measuring spoons)
2 egg, beaten
4T butter, melted
1/3c sour cream
1 tsp lemon juice
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1. Preheat oven to 375°. Combine all ingredients in a large mixing bowl and stir until well incorporated.
2. Pour into greased muffin tin or silicone muffin pan. Bake for 8-10 minutes, or until center comes out clean.
3. Cool for 20 minutes before removing from tin. These also freeze well. Makes 9 full sized muffins or 20 mini-muffins. Enjoy!
Muffin Variations
Time to get creative. We've listed several variations for this basic muffin recipe, including turning your muffins into cupcakes. If you've got a great flavor combo, please share in the comments below.
Lemon Blueberry Muffins
add the following items to the basic recipe:
1-2T lemon juice (in addition to the teaspoon already included)
1/2c frozen blueberries (we place 3 on top of each mini muffin or 6 on the regular size)
Lemon Poppyseed
add the following items to the basic recipe:
1-2T lemon juice (in addition to the teaspoon already included) or 5 drops of lemon oil (we use dōTERRA)
1 tsp poppyseed
Cranberry Orange Muffins
add the following items to the basic recipe:
1 tsp orange extract or 5 drops of orange essential oil (we use dōTERRA)
Fruit Topping
1/2c fresh/frozen cranberries (we place 3 on top of each mini muffin or 6 on the regular size)
1T sweetener (we use Splenda)
Cut cranberries in half and coat with sweetener of your choice. Place 6 halves on top of each full size muffin before baking (3 for minis).
Chayote "Apple" Pecan Muffins
make the basic recipe and add this topping before baking:
1 chayote, peeled and diced
1/2c water
1T lemon juice
1T butter
1tsp pumpkin pie spice or cinnamon
1T sweetener (we use Splenda)
1/4c pecan or walnuts, chopped
On medium heat, simmer the diced chayote in water and lemon juice until softened. Add remaining ingredients except for nuts and simmer on low until sauce thickens. Remove from heat and stir in the nuts. Top muffin batter with a spoonful of chayote mixture and bake as directed above. Fill muffin tin just over halfway for this version. Makes 12 muffins.
How would you flavor this muffin? Share below.
#ketomuffins #ketodiet #ketotips #ketotransformation #ketoweightloss #ketoresults #fatadapted #ketofamily #ketosupport #ketoover40 #ketoforwomen #ketocouple #ketoforbeginners #weightlossjourney #ketojourney #ketomadesimple #ketomadeeasy #ketomealplan #ketosweets #ketotreats #ketocooking #ketosacramento #ketobaking #ketorecipes #lchf #ketocommunity #glutenfree #sugarfreebaking
*This post may contain affiliate links. If you buy something through one of those links, we will receive a small commission at no extra cost to you. Thank you for supporting our site!
Comments