I obsess over lemons – they are beautiful to decorate with, so good for your body and perfect in so many sweet and savory dishes. These low carb muffins with lemon and creme fraiche (or sour cream) bring brightness and happiness in every bite!
As I’ve mentioned, I prefer combining coconut and almond flours when baking for the right consistency, and this recipe is no exception. They are easy to make and delightful for weekend brunch or to slip in as a treat with your lunch. The lemon zest is key to the flavor here – and organic lemons are pretty much a must when zesting to get the fresh zest without any waxes or preservatives.
As if the lemon doesn?t make these low carb muffins tangy enough, the creme fraiche (or sour cream) adds a mellow creaminess that helps mind the flours – coconut flour can get overly dry and then the ghee if you can get it also brings a mellow moist quality to this recipe.
Creme Fraiche and sour cream are quite similar – creme fraiche is a little thicker and less tangy – so I like it in baking however either works in this recipe! I sometimes even use only 1 or 1 1/2 cups of sweetener in the muffin portion of the recipe because the lemon glaze (which is amazing) brings a significant amount of sweetness. If you prefer muffins that aren’t overly sweet, start by trying this recipe with 1 1/2 cups vs 2 cups of sweetener.
Lemon Sour Cream Muffins with Lemon Glaze
Ingredients
FOR THE MUFFINS
- 2 cups blanched almond flour
- 1 cup coconut flour
- 2 cups sweetener - I use an equal mix of Swerve and Allulose
- 1/3 teaspoon baking soda
- 1/3 teaspoon kosher salt
- 4 large eggs room temperature
- 1 cup creme fraiche or full fat sour cream
- 1 cup ghee or butter melted
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
FOR THE GLAZE
- 1/2 cup powdered sweetener - I usually use Powdered Swerve
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 375 degrees
- Spray a muffin pan with coconut oil spray.
FOR THE MUFFINS
- In a large bowl, combine the flours, sweeteners, baking soda and salt.
- In another bowl, combine the eggs, sour cream, butter, lemon zest and juice until smooth.
- Stir into dry ingredients just until moistened.
- Fill greased muffin cups about three-quarters of the way.
- Bake for 20 - 25 minutes, checking at the 20 minute mark as they will brown quickly.
- Remove from oven and allow to cool on a rack for 15 minutes.
FOR THE GLAZE
- Whisk powdered sweetener and lemon juice until a thick glaze forms. Allow to sit for about 15 minutes to further thicken.
- Drizzle over the cooled muffins and serve!
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