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Keto Lemon Crumble Muffins

These tart and fluffy lemon flavored muffins are sure to make their way into your Keto dessert rotation. I’ve tried a lot of Keto treats since I started this way of eating late last year and these are definitely at the top of my list of favorites. I hope you enjoy them as much as I did.

Most Keto cooks have some (if not most) of these ingredients already in their kitchens, but I included a shopping list right off to the top so you’ll know what you need to have to get started. Also, I should note that this is a super easy recipe. I just used my immersion blender for the muffin part – so simple!

There are more pictures below the recipe to show the progress of the muffins as I made them. I want to show them to you, but I know you want to get straight to the important part – the RECIPE! Enjoy.

P.S. I fed these muffins to some folks who aren’t accustomed to “diet food” and they couldn’t tell that they were made with low carb ingredients.

P.P.S. I originally saw this recipe on Mellisa Sevigny’s site, I Breathe I’m Hungry. She posts some amazing recipes and ya’ll should check out her site!

Shopping List:

  • 1/2 cup + 3 Tbsp of butter
  • 1/2 cup + 2 Tbsp of granulated artificial sweetener – I used Xylitol and Swerve since I find blending the sweeteners gives it a more natural taste.
  • 1/4 cup + 1 Tbsp of brown sugar substitute – I used Swerve brand
  • 1/2 cup confectioners sugar substitute – Swerve again
  • 1/2 cup + 3 Tbsp of butter
  • 3 large eggs
  • 6 Tbsp fresh squeezed lemon juice
  • 1 Tbsp + 1 tsp lemon zest
  • 2 & 1/4 cups superfine almond flour
  • 1/2 cup + 1 Tbsp of coconut flour
  • 2 tsp baking powder
  • 1/4 tsp xanthan hum
  • 1/2 tsp vanilla extract
  • 1 cup of sour cream
  • 1/8 tsp of salt

Ingredients:

Muffin:

  • 1/2 cup of butter, softened
  • 1/2 cup of granulated artificial sweetener – I used half Xylitol and half Swerve
  • 1/4 cup of brown sugar substitute – again I used Swerve brand
  • 3 large eggs
  • 3 Tbsp fresh squeezed lemon juice
  • 1 Tbsp lemon zest
  • 1 & 1/2 cups superfine almond flour
  • 1/2 cup of coconut flour
  • 2 tsp baking powder
  • 1/4 tsp xanthan hum
  • 1/2 tsp vanilla extract
  • 1 cup of sour cream
  • 1/8 tsp of salt

Topping:

  • 3 Tbsp of butter, melted
  • 3/4 cup superfine almond flour
  • 2 Tbsp granulated sugar substitute – I used Swerve
  • 1 Tbsp brown sugar substitute – I used Swerve brand
  • 1 tsp lemon zest
  • 1 Tbsp coconut flour

Glaze:

  • 1/2 cup confectioners sugar substitute – Swerve again
  • 3 Tbsp lemon juice

Directions:

  1. Preheat the oven to 350 degrees (F)
  2. Add all of the muffin ingredients to a large bowl. Blend with an immersion blender (or regular blender if you have one) to blend the ingredients until the ingredients are well incorporated, there shouldn’t be any lumps and it will appear rather smooth.
  3. Divide the batter among 12 muffin tins. I used papers for this but I’m sure you could just grease the tins with coconut oil (please note that I have not tried this method).
  4. Combine the ingredients for the topping until the texture is sort of crumbly.
  5. Add the mixture to the muffin tops.
  6. Bake for 25 minutes on the middle oven rack.
  7. While the muffins are in the oven, prepare the glaze by adding the confectioners sugar substitute and lemon juice. You can adjust the consistency but adding a little more sugar if it’s too runny or a little more lemon juice if it’s too thick. This is all a matter of personal taste.
  8. Remove the muffins from the oven and allow to cool for 10 minutes before adding the glaze.
  9. You can freeze any leftovers. I did this with my leftovers – pop one in the microwave for 30 second and you have a perfect breakfast!

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