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Blueberry Lemon Muffins (GF, Keto, Sugar-free, Dairy-free, Low-carb)

Blueberry muffins with chia seeds and a little zip of lemon will brighten up your day.


This recipe has a couple low-carb baking lessons that you can apply to other recipes:

  1. Whipped egg whites add volume and structure that help baked goods hold together when you aren't using flour.

  2. Chia seeds also help bind and add texture without any weird flavor.

  3. Make sure your eggs are at room temp (I take my whole eggs out of the fridge and let them sit in a bowl of warm water while I get everything else ready).

  4. Lemon zest and juice add zing and sweetness that help offset the taste of no-carb sweeteners. I use a little lemon even in chocolate cake and brownie recipes when I'm using low-carb ingredients. I also think the acid helps react with the baking soda so you get a good rise (again, without flour this is important).


INGREDIENTS:

1/4 cup melted coconut oil

zest and juice of one lemon

1/4 cup golden monkfruit sweetener (or sweetener of your choice)

1/4 cup coconut flour

1 1/2 cups almond flour

4 whole eggs

1/4 cup chia seeds

1 tsp vanilla

1/2 cup almond milk

1 tsp baking soda

1/2 tsp salt

1 tsp cream of tartar

1 cup fresh blueberries


MAKE IT:

Melt the coconut oil in the microwave just 30-45 seconds until soft and slightly melted but not hot.


Separate the egg yolks from the whites (yes, sorry, you need two bowls and a hand mixer) and put the yolks in the bowl with the coconut oil, and the whites in a separate clean bowl to whip later.


Add lemon zest and juice to the yolks and coconut oil, as well as the vanilla. Whisk well and add chia seeds and sweetener.


Add coconut flour and stir quickly. The batter will start to thicken considerably.


Add the almond flour, almond milk, salt and baking soda, Mix well to combine (should be doughy but not crumbly dry).


Set aside to continue to thicken while you begin beating the egg whites. Beat with a hand mixer for 30 seconds then add cream of tartar. Continue to beat until stiff. (If you do this by hand, just beat until frothy, add tartar, then keep beating til your arms are too tired to continue 🤣).


Fold the flour/yolk dough gently into the egg whites along with the blueberries. Be mindful not to overmix or the eggs deflate.


Use an ice cream scoop to fill muffin cups (I use parchment paper muffin liners and they work wonders without any extra nonstick spray).


Bake at 350 for 20-25 minutes then check for doneness with a toothpick or sharp knife. Muffins should be golden brown on top.


Let cool 10 minutes. 🍋 🫐🥮




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