Blueberry Struesel Muffins w/ Lemon Cream Cheese Frosting (Low Carb and Glu
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 eggs
- pinch of salt
- 1 tbsp lemon juice
- 1 cup almond flour
- 2 tbsp butter
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/4 cup granulated sugar substitute
- 1/2 cup blueberries
- 6 tbsp butter
- 2 tbsp coconut flour
- 1/4 tsp xanthan gum
- 1/2 cup almond flour
- 1 tsp lemon zest
- 2 oz cream cheese softened
- 1 tbsp coconut flour
- 2 tbsp granulated sugar substitute
- 1/3 cup almond milk
- 1 1/2 tbsp granulated sugar substitute
- Carbohydrate 27.2507471337638 g
- Cholesterol 54.0601029296766 mg
- Fat 40.0544025203516 g
- Fiber 5.51546652679714 g
- Protein 9.46591987696314 g
- Saturated Fat 20.9475202387929 g
- Serving Size 1 1 muffin (167g)
- Sodium 243.748045261327 mg
- Sugar 21.7352806069667 g
- Trans Fat 2.77329928093166 g
- Calories 490 calories
Cream the butter and sweetener together until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins. Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter. Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool. Whip the softened cream cheese with the splenda and lemon juice until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.
