Ingredients
2 cups almond flour, blanched, finely ground
3 large eggs, room temperature
1/2 cup butter, melted, unsalted
3/4 cup keto-friendly sweetener (erythritol, monk fruit, etc.)
1 teaspoon baking powder
Zest and juice of 1 lemon
1/4 teaspoon salt
1/4 cup unsweetened almond milk
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt.
Add eggs and mix until fully incorporated.
Stir in melted butter, lemon zest, lemon juice, and almond milk until the batter is smooth.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Mix a glaze with 1/4 cup powdered erythritol and 1 tablespoon lemon juice, and drizzle over cooled muffins.
Notes
Use coconut oil as a substitute for butter if needed.
Ensure the almond flour is finely ground for the best texture.
Store in an airtight container for up to 5 days, or freeze for longer storage.
Test a muffin or two first if using a new brand of sweetener or almond flour.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg