KETO SUGAR FREE LEMON MUFFINS

Keto sugar-free lemon muffins are refreshingly tangy and deliciously moist. 0.7 g carbohydrates.

Light, fluffy and extra lemony, this one easy lemon muffins provide a zesty citrus hit thanks to a simple glaze made with lemon juice and sweetener.

They puff up beautifully, with only minimal deflation once they come out of the oven.

The recipe makes 6 large muffinsno small cupcakes, so each is a perfect dessert portion.

How to Make Keto Sugar Free Lemon Muffins

Start weighing and mixing whey protein isolate, lupine flour And extra fine almond flour with baking powder, xanthan gum and pinch of salt.

Keep in mind that if you choose ground almonds or coarse almond flour, the muffins won’t turn out as light and fluffy, nor will they rise as much. I buy mine organic, extra fine, partdegreased almond flour from RealFoodSource (UK store, no connection). The partial deoiling means it is much finer than any other almond flour I have tried, including those claiming to be extra fine or super fine, because they are always just ground almonds. Sukrin’s fully defatted almond flour is too dry and difficult to bake with, so I don’t recommend it.

Apologies to my foreign readers: I couldn’t find an equivalent product for sale in the US that I could provide a prescription link for. Google’s geographic restrictions likely hid my results, and you may be able to find a suitable flour. Try searching for ‘defatted/partially defatted almond flour’ and check that it is a powder and not a ‘meal’.

Then grate the lemon directly over the dry ingredients, being careful not to grate the bitter white pith. Cut the lemon in half, squeeze out all the juice, strain it and keep 1 tbsp. set aside for the glaze.

Now turn your attention to the eggs. Beat them until frothy, add the sweetenersthen the oilThan waterand finally the dry ingredients And lemon juice.

Divide the batter between them 6 large silicone muffin tins. Mine are long individual ones that I bought from a store in Italy, but a jumbo silicone tray from Amazon (see left) will work just as well. Silicone works best for this recipe because it retains moisture.

Bake and let cool while you make the cake lemon glaze paste. I’ll add a little glycerin to prevent the glaze from drying and cracking over time, but it is optional. This lemon glaze is quite tart, so if you prefer a… milder tastemix a little vanilla extract.

Once the muffins have cooled completely, spread the lemon glaze over each muffin and that’s it. You delicious Keto Sugar-free Lemon muffins are ready.

Enjoy!

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Optional

• ½ teaspoon lemon extract – or more, for a more intense lemon flavor (American option HERE)
• 5 G glycerin – to prevent ice build-up from drying out over time (US option HERE)

• Preheat the oven 170 °C static.
• Weigh and mix the dry ingredients (except sweeteners) and grate the lemon zest directly over them (avoid grating the bitter white pith).

  30 g whey protein isolate, 30 g lupine flour, 30 g extra fine defatted almond flour, 1 pinch of fine pink Himalayan salt, 2 teaspoons baking powder, 1 lemon, ½ teaspoon xanthan gum

• extract the lemon juice and strain it; you should obtain 50g juice – keep aside 10G (1 TBSP) for the glaze.
• Beat the eggs with an electric whisk until foamy, add sweeteners and beat again.

  2 large eggs, 40 g erythritol, ¼ teaspoon pure stevia powder

• pour oil – whip; add water, vanilla extract, lemon extract and 40g lemon juice – whip; Add the dry ingredients 1/3 at a time – whisk again briefly to combine.

  60 g extra virgin olive oil, ¼ teaspoon vanilla extract, ½ teaspoon lemon extract, 100 grams of water

• spoon evenly into 6 large silicone muffin wells; slap them on the counter to let the batter settle, and use a wet teaspoon to flatten the top so they rise evenly.

• bake for 30-35 minutes, until the top is a rich golden brown.

• wait until the muffins have cooled completely before removing them from the tins; the bottoms will probably feel a little wet because silicone retains moisture, so just place them on a paper towel.

• add glycerin and/or lemon extract (both optional) to the mixture 10g lemon juice you reserved earlier, then stir in the icing sweetener (erythritol powder) to form a paste.

  5 g glycerin, 40 g icing sweetener

• Using a teaspoon, spread each muffin with the lemon spread.

If you decide to use ground almonds or coarse ‘flour’ (instead of extra fine defatted almond flour), add an extra tablespoon. Your muffins will be dense and crumbly, instead of fluffy and spongy.
For a less tart glaze, mix in 1/8 teaspoon vanilla extract.
Store at room temperature, uncovered.
Accurately measure ingredients using a metric kitchen scale:
Food Scales UK
Food Scales USA

Portion: 1 muffin | Calories: 165kcal | Carbohydrates: 0.7G | Egg white: 11.5G | Fat: 12.5G

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