Ingredients

The following ingredients have 13 Servings
  • 260 grams blanched almond flour (2 1/4 cups)
  • 26 grams coconut flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated Swerve (erythritol )
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 60 grams sour cream (4 tablespoons)
  • 2 lemons (juice and zest)
  • 1 cup blueberries
  • baking spray
  • 1 cup Swerve Confectioner's
  • 2 tablespoons lemon juice

Instruction

  • Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, Swerve granulated. Set aside.
  • Beat Eggs for 3 to 5 minutes.
  • Stream in melted butter.
  • Add lemon extract.
  • Add sour cream, lemon juice and zest.
  • Add dry mixture and mix just until mixed. Don't over mix.
  • Lightly spray baking cups.
  • Depending on size of cups, this recipes makes 12-14 muffins.
  • Fill paper liners with batter. Add blueberries to each muffin. This keeps the batter from turning blue.
  • Bake for 25 to 30 minutes minutes at 350 degrees F., 180 C. Muffins should be golden brown. If using tart liners that I use, bake for 15 to 20 minutes.