Keto Sugar-Free Lemon Muffins are refreshingly zesty and deliciously moist. 0.7g carbs.
Light, fluffy and intensely lemony, these easy lemon muffins have a bright citrus kick from a simple lemon glaze made with juice and a powdered sweetener.
They rise nicely in the oven and keep their height with only minimal settling after cooling.
This recipe yields 6 full-size muffins, not small cupcakes, so each is a generous single-serve portion.
How to Make Keto Sugar-Free Lemon Muffins
Begin by weighing and combining the dry ingredients: whey protein isolate, lupin flour and extra-fine defatted almond flour, along with baking powder, xanthan gum and a pinch of salt.
Use extra-fine almond flour rather than ground almonds or coarse almond meal for the best light, fluffy texture. Coarser almond products make denser results.
Zest the lemon directly over the dry mix, taking care not to grate the bitter white pith. Halve and juice the lemon, strain the juice and reserve 1 tablespoon (about 10 g) for the icing.
Whisk the eggs until frothy, add the sweeteners and whisk again. Add the oil, then the water and extracts, and finally fold in the dry ingredients and most of the lemon juice.
Divide the batter evenly between 6 large silicone muffin cavities. Silicone trays are recommended for this recipe because they retain moisture and help the muffins bake evenly. Smooth the tops with a wet teaspoon to help them rise uniformly.
Bake, then cool completely while you prepare the lemon icing paste. For a softer icing texture that doesn’t crack, you can add a small amount of food-grade glycerine, or remove it if you prefer. If the glaze tastes very sharp, stir in a little vanilla extract to mellow the flavour.
When completely cool, spread the lemon icing over each muffin. Enjoy your Keto Sugar-Free Lemon Muffins.
Enjoy!
Keto Sugar-Free Lemon Muffins
Equipment
- Lemon press
- Stick blender or electric whisk
- Mini spatula
- Silicone muffin tray (6 large cavities)
Ingredients
- 2 large eggs (about 130 g net)
- 40 g erythritol
- 1/4 tsp pure stevia powder
- 60 g extra virgin olive oil
- 100 g water
- 1/4 tsp vanilla extract
- 1 tsp lemon extract
- 30 g whey protein isolate
- 30 g lupin flour
- 30 g extra-fine defatted almond flour
- 1 pinch fine Himalayan pink salt
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1 large lemon (zest and juice)
- 40 g icing sweetener (powdered erythritol) for the glaze
Optional
- 1/2 tsp extra lemon extract for a more intense lemon flavour
- 5 g glycerine to stop the icing drying out over time
Instructions
- Preheat the oven to 170 °C (static).
- Weigh and mix the dry ingredients (except sweeteners). Grate the lemon zest over the dry mix, avoiding the white pith.
- Extract and strain the lemon juice. You should get about 50 g juice; reserve 10 g (1 TBSP) for the icing.
- Whisk the eggs to a foamy consistency, add erythritol and stevia and whisk again until combined.
- Pour in the oil and whisk, add water, vanilla and lemon extracts and 40 g lemon juice, whisk briefly. Fold in the dry ingredients in thirds, mixing just until combined.
- Spoon the batter evenly into 6 large silicone muffin cavities. Bang the tray on the counter to settle the batter and use a wet teaspoon to smooth the tops for even rise.
- Bake for 30–35 minutes, until the tops are golden brown.
- Cool the muffins completely in the moulds. Silicone can trap moisture, so the bottoms may feel slightly damp—rest them on kitchen paper if needed.
- Make the icing: mix the reserved 10 g lemon juice with icing sweetener to form a paste. Add glycerine and extra lemon extract if using. For a milder glaze, stir in 1/8 tsp vanilla extract.
- Use a teaspoon to spread the lemon paste over each cooled muffin.
Notes
If you use ground almonds or coarse almond meal instead of extra-fine defatted almond flour, add one extra tablespoon of flour. Expect denser, crumbly muffins rather than light and spongy ones.
Store at room temperature, uncovered.
Measure ingredients accurately using metric kitchen scales for best results.
Nutrition