Lemon Chia Muffins with Cream Cheese Filling
Servings: 8 Muffins
Keto lemon muffins with chia for a breakfast treat.
- 2 cups almond flour
- 1/4 cup butter, unsalted melted
- 2 teaspoons baking powder
- 2 tablespoons chia seeds
- 4 eggs medium
- 1/4 cup erythritol or sugar substitute
- 1/2 teaspoon salt
- 2 Lemons juice & grated rind
- 1/2 cup cream cheese softened
- 2 tablespoon erythritol, powdered low carb sugar substitute
- 1/2 teaspoon Lemon, juice
Preheat the oven to 180C/350F degrees.
Mix the dry ingredients together.
Add the melted butter, eggs and lemon juice with the rind and stir thoroughly.
Add the chia seeds and stir.
To make the filling, simple blend the cream cheese, lemon juice and erythritol together until blended.
Lightly grease a muffin tin.
Spoon the mixture into the muffin tin about half way.
Spoon about a large teaspoon of the cream cheese filling into the centre of the cake mixture.
Place the remaining muffin batter over the filling and smooth out so that the filling is covered.
Bake for 20-25 minutes.
Eat and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1muffin | Calories: 290kcal | Carbohydrates: 10g | Protein: 10g | Fat: 25g | Fiber: 5g