Ingredients
Scale
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 4 eggs
- 1 cup fresh blueberries
- Juice and zest from one lemon
- ½ cup powdered sugar-free sweetener
- 4 tablespoons unsalted butter
- 4 tablespoons cream cheese
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, melt butter, cream cheese, and coconut oil together until smooth. Mix in the sweetener and sour cream.
- Beat in the eggs, vanilla extract, lemon juice, and zest until well combined.
- Gradually fold the dry ingredients into the wet mixture. Gently mix in blueberries.
- Spoon the batter into muffin liners and bake for 17-20 minutes until golden.
- For the glaze, mix powdered sweetener with lemon juice and drizzle over cooled muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg