Keto Lemon Sour Cream Muffins

Don’t be intimidated by the multiple steps in these keto lemon sour cream muffins either – the muffin portion is made in the blender so it’s super easy, and the streusel topping is mixed with a fork in a bowl, as is the easy lemon glaze.  There is lemon juice and/or zest added to every component, so it’s sooooooper lemony people – in the best possible way.

You might be wondering why the sour cream.  It’s an honest question.  I wasn’t sure about it myself, but I used to order an amazing lemon sour cream pound cake years ago, and it was so very tasty that I thought I’d try it in these keto lemon sour cream muffins.

The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon.


Recipe By Mellissa from ibreatheimhungry.com
Source: ibreatheimhungry.com

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.
For the streusel topping;
  • Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
  • Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a small loaf or cake pan.
  • Crumble the streusel topping in pea sized pieces over the top of the batter.

Read The Full Recipe in The Source (Thank You For The Source): ibreatheimhungry.com

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