When I’m on a diet, sometimes I miss a real cake that will replace an unhealthy version. I was trying out a variety of alternative flours and I found almond flour as a perfect alternative to regular flour. I like lemon cake, but I was on ketogenic diet, so I thought it would be great to make low carb, sugarless version of that cake. This is how these muffins were created. They are awesome and can be ready in 35 minutes.
Keto low carb lemon muffins with almond flour
- 75 grams almond flour (3/4 cup)
- 3 eggs separated yolks and whites
- 25 grams melted butter (2 tbsp.)
- lemon zest
- 1 1/2 tsp. baking powder
- 3 tbsp. fresh lemon juice
- a few drops od vanilla extract
- 1/2 cup Erythritol
Preheat oven to 375 degrees. (160 Celsius)
Combine dry ingredients and stir well.
Separate the egg whites from the yolks. Using a hand mixer, beat the egg whites until they are firm.
Combine the egg yolks, 1/3 of the beaten egg whites and dry ingredients. Mix until combined. Add the remaining of the egg whites and gently mix using a spoon to give your mixure a volume.
Divide mixture into 8 medium muffin molds. Bake for 25 minutes. Check with a toothpick to ensure the muffin is baked through.
Per 1 serving
Amount % Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 70mg 23%
Sodium 23mg 1%
Potassium 34mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 3g 12%
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.