GLUTEN-FREE / VEGETARIAN / MAKES 12

PREP TIME: 15 minutes

COOK TIME: 25 minutes, plus 20 minutes to cool

 

Although most fruit is not keto-approved, berries are delightfully low on the glycemic index (GI) and, therefore, allowed on keto, in moderation of course. I always have blueberries and blackberries in my refrigerator for snacks with almonds or pecans, or for these deliciously moist keto blueberry muffins! Look for finely milled almond flour (Blue Diamond brand is found at most supermarkets) and sift it again to remove any grittiness for the best results.

 

FOR THE MUFFINS

Unsalted butter, at room temperature, for preparing the muffin tin

4 ounces full-fat cream cheese, at room temperature

¼ cup solid coconut oil

1 cup plus 2 tablespoons granulated erythritol–monk fruit blend or other low-carb sweetener of choice (use ¾ cup for a less sweet muffin)

4 large eggs, at room temperature

1¼ cups finely milled almond flour, sifted

1 teaspoon baking powder

½ teaspoon vanilla extract

¼ teaspoon kosher salt

1 cup fresh or frozen blueberries

 

FOR THE ICING

¼ cup powdered erythritol–monk fruit blend or other low-carb sweetener of choice

¼ teaspoon lemon extract

2 to 3 tablespoons heavy (whipping) cream

 

TO MAKE THE MUFFINS

1. Preheat the oven to 350°F. Generously coat a standard 12-cup muffin tin with butter and set aside.

2. In a large bowl using an electric handheld mixer on high speed, beat the cream cheese and coconut oil for 1 to 2 minutes, stopping to scrape the bowl once or twice as needed, until light and fluffy. Add the granulated erythritol–monk fruit blend and continue to mix well. One at a time, add the eggs, mixing well after each addition.

3. Stir in the almond flour, baking powder, vanilla, and salt and mix well. Fold in the blueberries and mix until fully incorporated. Pour the batter evenly into the prepared muffin cups.

4. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 15 to 20 minutes.

 

TO MAKE THE ICING

5. In a small bowl, whisk the powdered erythritol–monk fruit blend and lemon extract. Whisk in the heavy cream, starting with 1 tablespoon, and adding more cream if the icing is too thick. Drizzle the icing over the cooled muffins.

6. Refrigerate leftovers in an airtight container for up to 5 days, or freeze without the glaze for up to 3 weeks.

 

Variation tip: If you want a less sweet muffin but don’t want to lose the lemony flavor, omit the icing and instead grate the zest of 1 lemon into the muffin batter before baking.

 

Per Serving (1 muffin):

Calories: 169;

Total Fat: 15g;

Total Carbohydrates: 25g;

Net Carbs: 3g;

Fiber: 2g;

Protein: 5g;

Sugar Alcohol: 20g

 

Macros:

Fat: 79%;

Protein: 11%;

Carbs: 10%