Keto Lemon Blueberry Streusel Muffins (Bakery Style with Crumb Topping)
Soft, bakery-style keto lemon blueberry streusel muffins made with almond flour, fresh lemon zest, and juicy blueberries. These low carb muffins are moist, tender, and topped with a simple crumb topping that adds the perfect texture. Easy to make with simple ingredients and great for breakfast, meal prep, or a quick snack.
Servings: 12
Calories: 194
Equipment
- 4 Tablespoon cookie scoop (60ML) optional but convenient for dishing out the muffins
Ingredients
- 2 ½ Cups almond flour (click to see my favorite)
- ½ Cup sugar free granulated sweetener (click to see my favorite)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 3 Large eggs, beaten
- 8 ounces Unsweetened Greek Yogurt
- 2 teaspoons Vanilla Extract
- zest of 2 lemons (reserve 1 tablespoon for the crumble)
- 1 Cup Blueberries
Crumble Topping:
- ⅓ Cup almond flour (click to see my favorite)
- 2 Tablespoons sugar free brown sweetener (click to see my favorite)
- 1 Tablespoon Lemon Zest
Instructions
- Preheat the oven to 350F (176C) and line a 12 cup muffin pan with liners, making sure to spray the inside of liners with cooking spray.
- In a large mixing bowl, combine almond flour, baking soda, salt, and sweetener. Next add your eggs, greek yogurt, vanilla extract, and lemon zest. Stir well. Last, fold in your blueberries.
- Scoop your batter into the muffins cups evenly using a scoop or spoon. Set aside.
- In a small mixing bowl, combine all your ingredients to make your crumble topping. The crumble will be powdery.
- Using a spoon, divide your crumble evenly on top of each muffin. Place into already preheated oven and bake for 18-20 minutes or until toothpick comes out clean. Let cool and serve.
Nutrition
Calories: 194 | Carbohydrates: 7g | Protein: 9g | Fat: 15g | Fiber: 3g