Lemon Blueberry Streusel Muffins | Low Carb | Keto | Gluten-Free

These Lemon Blueberry Streusel Muffins are loaded with goodness, bursting with sweet blueberries and a touch of lemon and them topped with a streusel crumb topping. They are perfect for breakfast, brunch, snack, or dessert. Each muffin is only 3.5g net carbs and contain 7.5g of protein. They are made with almond flour, flaxseed meal, eggs, lemon, and fresh blueberries. They are moist, delicate, and not egg-y or dense like some low carb muffins can be.

An alternative to blueberries would be to raspberries, strawberries, or blackberries. You could also do a mix of berries, such as blackberries and raspberries. mmm!

Lemon Blueberry Streusel Muffins | Low Carb | Keto | Gluten-Free

Lemon Blueberry Streusel Muffins | Low Carb | Keto | Gluten-Free

Lemon Blueberry Streusel Muffins | Low Carb | Keto | Gluten-Free

Lemon Blueberry Streusel Muffins

Makes: 12 muffins

Ingredients:

1 3/4 Cups Almond Flour, Fine Ground *

1/4 Cup Almond Meal (this is different than Fine Ground Almond Flour)*

2 T Flaxseed Meal (optional. It does add fiber and protein, and a bit of texture to the muffins). Could use ground flaxseeds here

1 Cup Heavy Whipping Cream

2 Large Eggs

1/4 Cup Butter, melted

5 tsp Granulated Swerve (or more to taste)

1 tsp Baking Powder

1/2 Cup Fresh Blueberries

1/4 tsp Lemon Zest

1 tsp Lemon Juice

*(You may use 2 cups fine ground almond flour and omit the almond meal. The almond meal adds a nice texture to the muffins but will be fine if you don't use).

Streusel Topping:

2 T Butter, melted

1/2 Cup Almond Flour, Fine Ground

1 1/2 T Granulated Swerve

1 tsp Lemon Zest

1 T Coconut Flour

Streusel Directions:

Mix all ingredients together until a crumbly dough forms. Set aside.

Muffin Directions:

1. Preheat oven to 350

2. Zest lemon and melt butter

3. Crack eggs into a large mixing bowl and whisk until well mixed

4. Add all other ingredients into the mixing bowl with eggs and mix until well combined

5. Line a muffin try with paper wrappers. Fill each muffin 3/4 full

6. Top each muffin with a streusel topping (about 1 heaping teaspoon each)

7. Bake for 25-30 minutes or(until golden brown and a toothpick comes out clean. Cool and serve as or try with a pat of Kerrygold butter.

NOTE: Check muffins after 10 minutes, if they streusel topping is starting to brown too fast, cover with foil and continue to bake.

Nutritional Information:

Calories 289 Fat 26.7g Protein 7.5g Fiber 3.2g, Carbs 6.7g Net Carbs 3.5g

Blueberry Lemon Scones | Low Carb | Gluten-Free | Keto

How about a delicious guilt-free Blueberry Lemon Scone with your morning coffee or tea? These scones are are bursting with juicy fresh blueberries and just the right amount of lemon, making a wonderful combination of sweet and tangy in every bite.

The base of this recipe is made with almond flour and coconut flour. making them gluten-free, low carb, and keto friendly. Flour-less baking is challenging so there is a lot of trial and error in finding the right baked good. I personally find this basis scone receip to be very close to a 'real' scone. This recipe is quick, easy and versatile. Use this recipe to make other scone variations, such as strawberry, raspberry, peach, and even a savory version by adding herbs and cheese (and omitting the sweetener).

These scones are best served after they've had time to cool. They are even better the next day after all the flavors have melded.

Blueberry Lemon Scones | Low Carb | Keto | Gluten-Free

Blueberry Lemon Scones

Blueberry Lemon Scones

4g Net Carbs per Serving, Serves 8

Note: Recipe adapted from Swerve Sweetener's Peach Scones Recipe:

Ingredients:

2 cups almond flour

¼ cup Swerve sweetener, granular style

3 tbsp coconut flour

2 tsp baking powder

¼ tsp salt

1 large egg

1 tsp lemon

zest from 1/2 lemon

¼ cup heavy cream

½ tsp vanilla extract

1/2 cup blueberries, fresh or frozen Note: If using fresh blueberries you can place them in the freezer for about 20 minutes

Directions:

1. Preheat oven to 325F degrees ,and line a large baking sheet with parchment paper.

2. In a bowl, whisk together the almond flour, Swerve, coconut flour, baking powder, and salt. 3. Add the egg, cream, lemon, lemon zest, and vanilla extract and stir until the dough just starts to come together. Do not over mix the dough. 4. Gently fold in the blueberries until well distributed.

5. Turn the dough out onto the prepared baking sheet and pat into a rough circle, 7 to 8 inches in diameter. Use a sharp knife to cut into 8 even wedges. Separate carefully and space out on the baking sheet.

6. Bake 20 to 25 minutes, until golden brown and firm to the touch. Remove and let cool on the pan.

Have you tried pre-cut parchment sheets? I love them!

So convenient for baking cookies, scones, and other baked goods.

Chimichurri Sauce | Low Carb | Keto

Chimichurri is a fabulous green sauce that is made with fresh parsley, oregano, garlic, olive oil, vinegar and red pepper. It is similar to a pesto. Chimichurri is from Argentina and is the best accompaniment to any grilled or barbecued meats and vegetables.

This recipe for Chimichurri Sauce doubles as a marinade and an accompaniment to all cuts of beef, chicken, and vegetables. Serve it over grilled steak, chicken, of veggies. I marinate chicken or beef in the chimichurri sauce prior to grilling, reserving some of the sauce. Right before removing the meats from the grill I brush or drizzle more chimichurri sauce on the cooked meat.

Chimichurri Sauce | Low Carb | Keto

Grilled Steaks served with Chimichurri Sauce

Grilled Chicken Marinated in Chimichurri Sauce

Chimichurri Sauce | Low Carb | Keto

Ingredients

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

2 to 3 garlic cloves

2 to 3 tablespoons fresh oregano leaves (can sub 1 t o 2 teaspoons dried oregano)

1/3 cup olive oil

2 Tbsp red wine vinegar

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Directions:

In a mini food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two in refrigerator.

A mini food processor, such as this one, is great for making Chimichurri Sauce.

Nutritional Information: (for the entire batch of sauce)

Calories 651.7 Total Fat 71.8 g Total Carbohydrate 3.8 g Dietary Fiber 2.0 g Protein 1.8 g

Net Carbs 1.8 g