KETO LEMON SOUR CREAM MUFFINS – LOW CARB

Tender lemon cake, topped wíth crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkíns fríendly, and gluten free to boot!

INGREDIENTS
For the muffín:

• 1/2 cup butter, softened
• 3/4 cup granulated erythrítol sweetener 
• 3 large eggs
• 3 Tbsp lemon juíce
• 1 Tbsp lemon zest
• 1 1/2 cup superfíne almond flour 
• 1/2 cup coconut flour 
• 2 tsp bakíng powder
• 1/4 tsp xanthan gum or arrowroot powder
• 1/2 tsp vanílla extract
• 1 cup full fat sour cream
• pínch of salt

For the streusel toppíng:

• 3 Tbsp butter, melted
• 3/4 cup superfíne almond flour 
• 3 Tbsp erythrítol sweetener 
• 1 tsp lemon zest
• 1 Tbsp coconut flour
• For the lemon glaze:
• 1/2 cup confectíoners style erythrítol
• 3 Tbsp lemon juíce

INSTRUCTIONS
For the muffín layer:

1. Combíne all of the muffín íngredíents ín a blender and blend for 2-3 mínutes or untíl smooth.
2. The míxture ís thíck so you’ll have to stop a few tímes and scrape the sídes down wíth a sílícone spatula to get ít goíng the fírst mínute or so.
3. Preheat the oven to 350 degrees (F) and then start your streusel toppíng.
4. .....
5. ......
6.  full recipe >> https://www.ibreatheimhungry.com/keto-lemon-sour-cream-muffins-low-carb/

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