Low Carb Lemon Muffins

STEP AWAY FROM THE CARBS (4)
MasterChef: "Maybe I'm wrong in giving it a 4 star. im just no…" Read More
6Ingredients
25Minutes
210Calories

Ingredients

US|METRIC
  • 2 eggs (separated)
  • 1/4 cup heavy cream
  • 3 tablespoons splenda granulated (version)
  • 1 lemon (Large, zest and juice)
  • 1 1/2 cups almond meal
  • 1 teaspoon baking powder
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    NutritionView More

    210Calories
    Sodium5% DV115mg
    Fat28% DV18g
    Protein16% DV8g
    Carbs3% DV9g
    Fiber16% DV4g
    Calories210Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol85mg28%
    Sodium115mg5%
    Potassium230mg7%
    Protein8g16%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A6%
    Vitamin C25%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    MasterChef a year ago
    Maybe I'm wrong in giving it a 4 star. im just not used to things not mimicking actual pastries. otherwise, decent. we've played with several variations, from lemon blueberry to orange cranberry, and today even did cheddar rosemary. very versatile in that regard. Will continue using this as a base recipe.
    maisie a year ago
    Best low carb muffins I’ve tried!! I’m going to try them next with different flavours, maybe almond extract with flaked almonds on top!
    Cassandra S. a year ago
    I doubled the recipe in order to make 12. I also added a few blueberries to the top before baking. The flavor is awesome! The density/texture is different, for those not used to baking with almond flour. For some reason, it took almost double the time for them to cook completely for me. They are super yummy, so I’ll be making them again!
    Van Buerle 2 years ago
    Awesome, I used LSA as I'd run out of almond meal, they were denser but still very tasty