If you long for something sweet, but it want to keep it low in carbohydrates Keto -lemon blue -cheese cake -Muffins Are exactly what you need. They are soft, creamy and full of fresh blueberries and lively lemon taste. The best thing about it? No sugar, no flour and still ridiculously good.

Perfect for breakfast, dessert or just for a lunch enjoyment. These muffins are easy to prepare and will not confuse their diet. Let’s start.

Why these muffins are a game changer

Many keto desserts become dry, granular or overarching. This? They are the opposite. Think of a mixture between a cheesecake and a muffin. The texture is smooth, somewhat dense and full of rich taste.

The following makes it special:

• Almond flour – No wheat, no gluten, just a bright, nutty taste that works beautifully.
• Cream cheese -Id them softly and gives them this cheesecake -like texture.
• Lemon peel and juice – Adds the sweet freshness and balance.
• Fresh blueberries – of course sweet, slightly sour and burst with juice when they are baked.
• Sugar -free sweetener – the whole sweetness, none of the carbohydrates.

Ingredients will need

For the muffin dough:

• 2 cups of almond flour
• ½ cup of granulated erythritus (or your favorite keto -sweet)
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• 3 big eggs
• ¼ cup of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 2 tablespoons of lemon juice
• 1 tablespoon of lemon peel
• ½ cup of fresh blueberries

For the cheesecake filling:

• 8 ounces of cream cheese, soft
• ¼ cup of powdered erythritol
• 1 egg yolk
• ½ teaspoon of vanilla extract

Step-by-step instructions

1. Prepare the ingredients

Before you start, heat up your oven 550 ° f (175 ° C). Lines A 12-cup muffin form Grease with paper liners or with butter.

Take that Cream cheese From the fridge so that it is softer while you prepare everything else. This helps to mix smoothly later.

2. Mix the muffin dough

The whisk in a large bowl Almond flour, erythritus, baking powder and salt. This ensures that everything is evenly distributed so that you do not get lumps with baking powder in some muffins.

Beat in another bowl Eggs, melted butter, vanilla extract, lemon juice and lemon zest. Pour this into the dry ingredients and mix them until they are combined. Not over mixing – macetry is tender and too much mix can make the muffins tight.

Carefully fold in BlueberriesMake sure you spread evenly in the dough.

3. Make the cheesecake filling

Beat in a separate bowl Soft cream cheese, powder erythritus, egg yolk and vanilla extract to smooth. It should be thick and creamy and without lumps.

4. Assemble the muffins

Spoon around 1 tablespoon of muffin dough In every cup. Then add around 1 teaspoon of the cheesecake filling above. End it with another spoonful of Muffin dough.

If you want that Vertebral effectUse a toothpick to gently whirl the cheesecake layer into the Muffin dough.

5. Bake perfectly

Place the muffin form in the preheated oven and bake for 18-22 minutes. You will know that you are finished when the tops are golden brown and a toothpick introduced in the middle comes out clean.

Let them cool in the pan for about 10 minutesAnd then put them in a rust. Keto backwars are fragile when they are hot, so do not hurry up this step.

6. Chilling for the best results

While you can warm them, they taste even better Chilled after a few hours. The flavors will take care of each other and the cheesecake filling companies and give them this classic cheesecake text.

Tips for the best Keto -lemon blue -cheese cake -Muffins

• Do not skip the lemon peel – It adds a lot of fresh lemon taste that juice alone cannot deliver.
• Use fresh blueberries – Frozen work, but you can make the dough watering. If you use frozen, don’t thaw them first.
• Room temperature ingredients – Cold eggs and cream cheese don’t mix well. Leave them out for 15-20 minutes before being used.
• Check the candy – Some sweeteners are sweeter than sugar, others are not that strong. Try and set if necessary.
• Let them relax – Just like cheesecake, they taste better cold. Cool them up for a few hours before eating for the best texture.

How to store and freeze

In the fridge: Store in an airtight container for up to up to 5 days. They stay moist and taste even better the next day.

In the freezer: Freeze it in a layer on a baking sheet and then put it on a zipper bag. They take up to 3 months. If you are ready to eat, thaw in the fridge overnight or microwave for 15 to 20 seconds.

What to serve with these muffins

These muffins are great alone, but if you want to combine them with something:

• Whipped cream -A little sugar -free whipped cream brings you to the next stage.
• Keto coffee – A cup of bulletproof coffee ensures the perfect breakfast combination.
• Greek yogurt -If you can master a few more carbohydrates, a spoonful of Greek yogurt with full high -fat yogurt works.
• Lemon curd -A keto -friendly lemon curd can give an additional taste.

Why these are better than normal muffins

Most muffins are loaded with sugar, flour and processed oils. Can also have “healthy” 40 grams of carbohydrates per serving. However, these keto muffins have:

✔️ Less than 5 g neto -flo rates per muffin
✔️ No sophisticated sugar
✔️ Healthy fats that you hold full
✔️ A rich, creamy texture that normal muffins do not have

You get the entire quality of a muffin in a bakery style Without the crash crash.

Last thoughts

Keto cheeks don’t have to be complicated. This Lemon blue -cheese cake -Muffins Provide that you can do something delicious with simple ingredients. Regardless of whether you do it for a snack, breakfast or even a dessert, you are guaranteed to be in place.

Make a batch today and convince yourself – don’t be surprised if you disappear quickly.

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