Keto Caramelized Lemon Muffin

Either as part of a Sunday brunch or a coffee/tea treat this muffin is truly delicious. I thought of making it as a mug cake but I felt it deserves more care and attention to fully develop the textures and flavors it brings. It is tangy, sweet, with a hint of sour, and the texture of the roasted lemon makes it extra special.

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Caramelized lemon keto muffin

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  • V
  • GF
I am always in the search for quick and easy recipes, that save us time in the kitchen but that, at the same time, are bursting with flavor. Many of us are alone in the keto journey, and individual sized recipes are a challenge to find. That is also something I always try to help with, as I remember quite well the struggle it was when I began my keto journey 6 years ago. This recipe is for one, eazy breezy to make, healthy, delicious, with the sharpness of the lemon, the sweeteness of the almond flour and the different textures when you bite into it. Perfect for a Sunday brunch or an afternoon tea or coffee.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:1
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 2 tbsp almond meal
  • 1 large egg
  • 2 tbsp melted brown butter
  • 1/4 tsp gluten free baking powder
  • 1 lemon slice
  • 1 tbsp erythritol or xylitol
  • 1/2 tbsp butter and 1/2 tbsp erythitol for carameling the lemon slice
Method
  • Pre heat oven to  180º C
  • In a small frying pan melt 1/2 tbsp of butter with 1/2 tbsp of erythritol until the sugar dissolves and the mix is brownish
  • Add the lemon slice and fry on both sides until golden
  • Oil a muffin size pan and sprinkle with erythritol
  • Put the lemon slice in the bottom
  • In a bowl mix the egg, almond meal, erythritol, brown butter and baking powder
  • Carefully pour the mix (it is runny) over the lemon slice
  • Bake for 20 minutes until golden and crispy
  • Put on a plate and drizzle with lemon juice for a tangy and sour taste (optional)

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