Keto Lemon Sour Cream Muffins - Low Carb
Tender lemon cake, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free.
Tender lemon cake, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free.
- 1/2 cup butter softened
- pinch of salt
- 3 large eggs
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 3 tbsp butter melted
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp coconut flour
- 3/4 cup granulated erythritol sweetener **
- 1 1/2 cup superfine almond flour **
- 1/2 cup coconut flour **
- 1/4 tsp xanthan gum or arrowroot powder
- 1 cup full fat sour cream
- 3/4 cup superfine almond flour **
- 3 tbsp erythritol sweetener **
- 1/2 cup confectioners style erythritol **
- Carbohydrate 2.803244270501 g
- Cholesterol 201.383463583782 mg
- Fat 22.01989277657 g
- Fiber 0.706506227344897 g
- Protein 5.83980682180295 g
- Saturated Fat 13.322860593565 g
- Serving Size 1 1 to 12 serving (88g)
- Sodium 207.133500074029 mg
- Sugar 2.0967380431561 g
- Trans Fat 1.8804947823898 g
- Calories 228 calories
Step-by-step
- 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.
- 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.
- Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.
- Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
- If too runny, add another Tbsp of erythritol (or more) until an opaque but still pourable glaze forms.
- If too stiff to pour, add another tsp of lemon juice to loosen.
- Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
- Store any leftovers covered in the refrigerator for up to a week.
Swapping standard wheat flour for superfine almond flour and coconut flour removes gluten structure entirely, leaving the egg proteins and xanthan gum to do the heavy lifting of trapping air and preventing a dense, oily crumb. Almond flour lacks elasticity, meaning batters built on high-fat nut meals demand vigorous mechanical agitation to emulsify properly with the butter and sour cream. Blenders are frequently recommended for this specific task because manual whisking cannot easily break down the granular erythritol or evenly distribute the heavy fats without fat separation occurring.
Processing this thick batter through a machine requires patience, as the motor will stall if the high-fat contents catch against the blades before liquids fully incorporate. Stopping every twenty seconds to scrape down the sides with a silicone spatula prevents motor burnout while ensuring the baking powder distributes evenly throughout the viscous mass. When the blender finally creates a cohesive, smooth emulsion, transfer the batter immediately into lined cups to prevent the chemical leavening agents from reacting prematurely on the counter. Bake these treats at 350 degrees Fahrenheit, watching for a firm crumb and a toothpick that emerges completely clean after twenty-five to thirty-five minutes depending on the chosen pan size. Storing leftover batches in a sealed container inside the refrigerator preserves their moisture for up to one week.
Pairing these citrus-forward baked goods with unsweetened black coffee or bold Earl Grey tea balances the sharp tang of the lemon glaze and the richness of the dairy fats. Hot beverages help cut through the heavy mouthfeel inherent to high-fat almond flour pastries without adding competing sweetness.
