Low Carb Lemon sour cream muffins are SO good!
Muffins–they make for a tasty treat or quick breakfast food. Just when you think you’ve tried everything, here comes a recipe that is unlike anything you’ve made! Lemon sour cream muffins are the perfect low carb solution for all of you who adore a yummy muffin from time to time. Move over ordinary and bland and make way for one of the most scrumptious muffin recipes that you’ve ever tasted!
What exactly goes into this unbelievably tasty muffin? It’s actually quite simple. The muffin texture is thanks to almond flour and coconut flour mixed xanthan gum. Xantham is a food additive that makes the mixture thicker. The sweetness that you taste does not come from sugar, but rather granulated erythritol. Of course, what really sets the recipe part is the zingy flavor that comes from the lemons and sour cream. The refreshing flavor makes for an ideal treat during the warmer weather months.
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This recipe makes 12 delicious muffins and only requires about 50 minutes from start to finish. Most of the time, commitment is just the muffins cooking in your oven! Not only is it easy to whip up, but your house will smell like a bakery as a result. Skip the long lines and make your very own batch.
Just when you thought muffins were a no-no for the keto diet, we’re bringing you a delicious low carb option that is sure to hit the spot. Make these for your family and friends and watch how quickly they disappear! Trust me when I say that EVERYBODY will want to know just how you made this fantastic low carb muffin. Share the knowledge so everybody knows just how satisfying it can be to keep it keto and still enjoy yourself.
| Servings: |
- 3/4 cup butter (divided)
- 1 cup So Nourished erythritol sweetener (divided)
- 2 1/4 cup almond flour (divided)
- ½ cup plus 1 tablespoon coconut flour (divided)
- 1 cup sour cream (full fat)
- 3 tablespoons fresh lemon juice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1 teaspoon fresh lemon zest
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Combine ½ cup butter, ¾ cup granulated erythritol, 1 ½ cups almond flour, and ½ cup coconut flour with the sour cream, lemon juice, baking powder, vanilla extract, and xanthan gum in a blender.
- Blend until smooth and well combined, scraping down the sides as needed.
- Melt the remaining butter then stir in the remaining almond flour, granulated erythritol, and coconut flour.
- Stir in the lemon zest until it forms a crumbly mixture.
- Divide the muffin batter among the 12 cups and top each with lemon streusel topping.
- Bake for 30 to 35 minutes until a knife inserted in the center comes out clean.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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your recipe for lemon sour cream muffins calls for 1/4 cup butter then the recipe says combine 1/2 cup of butter and then ue the rest in the topping. can you help please thanks
It should say 3/4 cup butter. Thanks for letting us know! I’ve updated the recipe 🙂