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  • 2 ½ cups superfine almond flour
  • 1/2 cup erythritol sweetener granular
  • 2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk or almond milk
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 1 ½ tsp lemon zest


  • 1 tbsp fresh lemon juice
  • 1 tbsp heavy cream
  • 4 tbsp powdered erythritol or more as needed


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, add almond flour, erythritol, baking powder. Whisk until evenly combined.
  3. In a separate large bowl, add butter, milk, eggs, sour cream, vanilla, lemon juice and zest. Whisk until batter is smooth.
  4. Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
  5. Using an ice cream scoop, scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
  6. Bake muffins for about 23-25 minutes until muffins are cooked.
  7. While muffins are cooling, make the glaze by adding all ingredients into a small bowl and whisking until smooth. Drizzle over muffins after they have cooled.

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