1/3 Cup granulated monk fruit, or other low carb sweetener
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. lemon zest
3 Tbll. coconut oil, or butter, melted
2 Tbl. almond milk, or heavy cream if preferred
2 large eggs, room temperature
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/2 Cup blueberries, fresh
golden monk fruit sweetener, optional for topping
coconut flakes, optional for topping
Instructions
Preheat oven to 350 deg. Line a muffin pan with 6 cupcake liners.
Lightly grease the muffin cups with Pam.
In a large mixing bowl add the almond flour, fruit sweetener, baking
powder, baking soda, cinnamon and lemon zest. Whisk until
combined. Add the melted butter or coconut oil, almond milk, eggs,
lemon juice and vanilla and stir until just combined. Gently fold in the
blueberries.
Fill each muffin cup 3/4 full. Sprinkle with fruit sweetener and
coconut, if using. Bake for about 17-19 minutes, or until toothpick
came out clean.
