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Low-Carb Blackberry-Filled Lemon Almond Flour Muffins

These Low-Carb Blackberry-Filled Lemon Almond Flour Muffins make a fruity breakfast treat. These muffins can be part of a low-carb, keto, gluten-free, grain-free, dairy-free, Paleo, or Banting diet.

Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 199 kcal
Author Annissa Slusher

Ingredients

For the blackberry filling:

For the muffin batter:

Instructions

For the blackberry filling:

  1. In a 1 1/2 quart saucepan, whisk together the granulated sweetener and the xanthan gum. Add the water and the lemon juice one tablespoon at a time, whisking between additions.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-ready for the berries.
  2. Stir in blackberries. Place pan over medium low heat. Bring mixture to a simmer, stirring frequently. Turn heat to low. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-adding the blackberries for the filling.
  3. Simmer, stirring frequently, until berries have broken up and a thick jammy syrup has formed--about 10 minutes. Remove from heat and allow mixture to cool.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-blackberry filling

For the muffin batter:

  1. Preheat oven to 350ยบ Fahrenheit. Prepare a muffin pan by lining with muffin papers. 

  2. In a medium bowl, whisk together the almond flour, granulated sweetener, lemon zest, sea salt and baking powder.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-dry ingredients.
  3. In a small bowl whisk together the eggs, almond milk, vanilla extract, and lemon extract.  Stream in butter while whisking. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-liquid ingredients ready to mix.
  4. Slowly add liquid ingredients to dry ingredients, while stirring. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-dough
  5. Spoon the batter into the prepared muffin cups to partially fill about 1/3 full. Form a depression in the batter in the cups using clean fingers or a spoon.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-Ready for the blackberry filling.
  6. Place a spoonful of the cooled blackberry jam in each depression, dividing it equally among the cups. 

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-adding the blackberry filling.
  7. Cover the blackberry jam using the remainder of the batter until each cup is about 2/3rds full. Spread the batter to the edges of the cups to cover the jam as best you can. If cups are a little more than 2/3rds full after all of the batter is used up, that's okay.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-ready for the oven
  8. Bake in the preheated oven for 25-30 minutes, or until tops spring back when lightly touched.

    Low-Carb Blackberry-Filled Lemon Almond Flour Muffins-fresh out of the oven
  9. Refrigerate any extras in an airtight container. They may also be frozen if desired.

Recipe Notes

Per muffin:

Total Carbs (g): 4

Dietary Fiber (g): 3

Net Carbs: 1 gram

Nutrition Facts
Low-Carb Blackberry-Filled Lemon Almond Flour Muffins
Amount Per Serving (1 muffin)
Calories 199 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 72mg 24%
Sodium 201mg 8%
Potassium 50mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 5%
Vitamin C 6%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.