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.
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.
Stir in blackberries. Place pan over medium low heat. Bring mixture to a simmer, stirring frequently. Turn heat to low.
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.
Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers.
In a medium bowl, whisk together the almond flour, granulated sweetener, lemon zest, sea salt and baking powder.
In a small bowl whisk together the eggs, almond milk, vanilla extract, and lemon extract. Stream in butter while whisking.
Slowly add liquid ingredients to dry ingredients, while stirring.
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.
Place a spoonful of the cooled blackberry jam in each depression, dividing it equally among the cups.
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.
Bake in the preheated oven for 25-30 minutes, or until tops spring back when lightly touched.
Refrigerate any extras in an airtight container. They may also be frozen if desired.
Total Carbs (g): 4
Dietary Fiber (g): 3
Net Carbs: 1 gram