Keto Sugar-Free Lemon Muffins
Servings: 6
Citrusy, moist, and light. This refreshing treat is perfect anytime of day.
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Ingredients
- 2 large eggs - 135g weighed with shell, 130g net weight
- 40 g erythritol
- ¼ tsp pure stevia powder
- 60 g extra virgin olive oil
- 100 g water
- ¼ 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
- ½ tsp xanthan gum
- 1 lemon - large
- 40 g icing sweetener or powdered erythritol
Optional
- ½ tsp lemon extract - or more, for a more intense lemon flavour
- 5 g glycerine - to prevent icing from drying over time
Instructions
- pre-heat oven to
170 °C static. - weigh and mix dry ingredients (except sweeteners), then grate the lemon zest directly over them (avoid grating the bitter white pith).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 lemon, ½ tsp xanthan gum
- extract the lemon juice and strain it; you should obtain 50g of juice - keep aside 10g (1 TBSP) for the icing.
- with an electric whisk, whip eggs to foam consistency, add sweeteners and whisk again.2 large eggs, 40 g erythritol, ¼ tsp pure stevia powder
- pour in oil - whip; add water, vanilla extract, lemon extract and 40g lemon juice - whip; tip in dry ingredients 1/3 at a time - whip again briefly to combine.60 g extra virgin olive oil, ¼ tsp vanilla extract, ½ tsp lemon extract, 100 g water
- spoon equally into 6 large silicone muffin cavities; bang them on the counter to settle the batter, and use a wet teaspoon to flatten the tops so they rise evenly.
- bake for 30-35 minutes, until the tops are a rich golden brown.
- wait for the muffins to cool completely before removing them from the moulds; the bottoms will probably feel a little wet because silicone traps moisture, so just rest them on a sheet of kitchen paper.
- add glycerine and/or lemon extract (both optional) to the 10g lemon juice you reserved earlier, then stir in icing sweetener (powdered erythritol) to make a paste.5 g glycerine, 40 g icing sweetener
- using a teaspoon, coat each muffin with the lemon paste.
Notes
Should you decide to use ground almonds or a coarse ‘flour’ (instead of extra fine defatted almond flour), add an extra tablespoon. Your muffins will turn out dense and crumbly, rather than fluffy and spongy.
For a less sharp icing, mix in 1/8 tsp vanilla extract.
Store at room temperature, uncovered.
Measure ingredients accurately using metric kitchen scales.
Nutrition
Serving: 1 muffin | Calories: 165kcal | Carbohydrates: 0.7g | Protein: 11.5g | Fat: 12.5g
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