Imagine biting into a moist, delectable muffin bursting with fresh strawberry flavor and zesty lemon notes - all while staying perfectly keto-friendly! These Strawberry Lemon Muffins are not just a treat; they're a revolutionary way to satisfy your sweet cravings without derailing your low-carb lifestyle. Packed with almond flour, fresh strawberries, and a tantalizing lemon glaze, these muffins prove that healthy eating doesn't mean sacrificing flavor or enjoyment.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 ½ cups almond flour
- ½ cup erythritol or sweetener of choice
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup fresh strawberries, chopped
- Zest of 1 lemon
- For the glaze: 1 cup powdered erythritol and lemon juice to taste
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or paper muffin liners, or lightly grease with coconut oil spray.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, and lemon zest. Whisk dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate medium bowl, beat eggs until well combined. Add unsweetened applesauce and vanilla extract, mixing until smooth and fully incorporated.
- Pour wet ingredients into dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold chopped fresh strawberries into the batter, distributing them evenly throughout the mixture.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from oven and let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon glaze, mix powdered erythritol with small amounts of lemon juice until you reach a smooth, drizzling consistency. Add more lemon juice or powdered erythritol as needed.
- Once muffins are completely cool, drizzle the lemon glaze over the top of each muffin using a spoon or piping bag.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature eggs for better batter consistency and even mixing.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra moisture, ensure your applesauce is unsweetened and at room temperature.
- Chop strawberries into small, uniform pieces to distribute evenly throughout the muffins.
- Let muffins cool completely before adding glaze to prevent it from becoming runny.
- Store muffins in an airtight container in the refrigerator to maintain freshness.
- For a variation, try adding a sprinkle of sliced almonds on top before baking for extra crunch.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 5g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 40mg
