Lemon basil muffins are a delicious flavour combination that are perfect for a Spring afternoon. Baked with almond flour these are low carb and gluten free too.
Lemon and basil is a flavouring that is usually used for sauces but I thought I’d put it in a muffin. It works, with the sweet taste having a slight savoury aftertaste of the basil. It’s a taste of Spring in your mouth!
I half expected the Chief Taster to throw them across the room and demand chocolate, but he loved them and munched them with relish. I decorated mine with a lemon cream cheese glaze but you could happily serve them plain. Or with the topping of your choice…go crazy and get creative!
- 2 Cups Almond flour
- 2 teaspoons baking powder
- 1/2 Cup Butter Melted
- 4 Eggs
- 1/4 Cup Erythritol Or sugar substitute
- 1/4 Cup Water
- 1/2 teaspoon Salt
- 2 Lemons Juice & Rind
- 2 Tablespoons Basil Fresh, chopped
Preheat the oven to 180C/350F degrees.
Mix the almond flour, baking powder and salt together.
In another bowl mix the butter, water, eggs, erythritol, lemon zest, lemon juice.
Combine the wet and dry ingredients together, and stir well.
Add the basil and blend well.
Pour the mixture into a greased muffin tin.
Bake for 20 to 23 minutes until firm.
Eat and enjoy!
Makes 8 muffins.
Nutritional Info per muffin - 275 Calories, 9g Fat, 8g Protein, 7g Carbs, 3g Fibre, 4g Net Carbs