KETO CREAMY LEMON CURD RASPBERRY MUFFINS – Low Carb, Gluten Free, No Sugar Added
I love all things lemon! So, I was inspired by one of my own recipes “Keto Vanilla Custard Blueberry Muffins” and decided to create a lemon curd version with raspberries. They turned out pretty tasty!
My Keto Vanilla Custard Blueberry Muffins are kind of composed of six layers (batter → custard → blueberries → batter → custard → blueberries). In this recipe, however, I fold some of the lemon curd into the batter, bake, and then place the rest on top halfway through baking so that you can definitely have delicious creamy lemon curd on top of your baked muffins.
Also, since it’s very difficult to get fresh raspberries (or any fresh berries except for strawberries) here in Japan, I use frozen raspberries. That is why I don’t fold raspberries into the batter, to avoid discolouring the batter while mixing. So, if using fresh raspberries, you can fold half of the raspberries into the batter if you want.
Anyway, enjoy these amazingly luscious lemon curd raspberry muffins!
This has nothing to do with the recipe, but today (March 30) is my mother’s birthday. Also, three years ago today, my late father who started to show the signs of Alzheimer’s around that time got lost and then found seven hours after he left for a quick bike ride, which he always did after dinner around 6pm. Here’s the story: When I got home from work, my mom was so upset because it had been 1.5 hours since he left for his regular quick bike ride but was not home yet. So, I went out to search on my bike to the place where he usually went, but no luck. My siblings also searched. My mom went to the nearest police station to submit a missing person’s report. Hours passed. We had nothing to do but go to sleep. I had to work the following day. But we could not fall into a sleep of course. Then around 2am, the phone rang. It was from a police station located 12 kilometers / 7.4 miles away from our house. They said that my father went into a small police station around there, saying that he had no idea where he was or how he he could go home. His bike had his name and home phone number, which matched my mother’s report to the police, so they called us to inform that he was found. We took a taxi to pick him up (my mom and I don’t drive), but when we got there and saw him, he was like “Yo!” and had no idea why he was there… He didn’t remember at all that he rode his bike for like seven hours! He didn’t look tired at all, either. He was 71 years old back then. One thing I’m always proud about him in this story though, is that my father, who had Alzheimer’s, still went into a police station by himself! Anyway, I still miss you greatly, dad… And Happy Birthday, Mom!
↑ This is my father and me four months before he passed away. We always held hands when I visited him at the hospital…
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Keto Lemon Curd Raspberry Muffins / Low Carb / Gluten Free / No Sugar Added
- 2 Large Eggs
- 2 Large Egg Yolks
- 1/2 cup (120 cc) Lemon Juice
- 2 tsp Stevia Powder
- 1/4 tsp Xanthan Gum
- 2 oz (56 g) Unsalted Butter
- 1/2 cup (1.76 oz / 50 g) Almond Flour (I always measure by weight)
- 1/4 cup (1 oz / 28 g) Coconut Flour (I always measure by weight)
- 1 tbsp Stevia Powder
- 1 tsp Aluminum-Free Baking Powder
- 2 Large Eggs
- 2 Large Egg Whites
- 3 tbsp (45 cc) Heavy Cream
- 2 oz (56 g) Raspberries, Roughly Chopped (I used frozen)
Lemon Curd (Watch the video in the post)
Whisk the eggs, egg yolks and lemon juice in a saucepan.
Add the butter and cook the mixture over low - medium heat, stirring / whisking vigorously until thick. Remove from the heat.
Strain the lemon curd through a fine mesh sieve into a bowl.
Place a piece of cling wrap over the curd. Stick the wrap to the curd by pressing lightly.
Chill for one hour or until cold.
Preheat the oven to 180 C / 350 F. Grease your muffin tin or line with paper baking cups. (The recipe yields 8 muffins.)
In a large bowl, add the eggs, egg whites and heavy cream. Whisk well. Add the dry ingredients and whisk well to combine.
Add 1/2 cup (120 g) of the lemon curd and stir well to combine. (Reserve the rest of the lemon curd for later. Also, if using fresh raspberries, you can fold half of them into the batter here.)
Spoon half of the batter evenly into each muffin cup. Sprinkle half of the raspberries evenly on top of each. Then spoon the remaining batter over the raspberries.
Bake for 7 minutes.
(Work fast.) Remove the muffin tin from the oven. Spoon the remaining lemon curd on top of the muffins. Then sprinkle the remaining raspberries.
Bake for another 10 – 12 minutes.
Let cool on a wire rack.
Remove the muffins very carefully from the tin because the lemon curd on top is very creamy.
Keep refrigerated. Bring to room temperature before serving.
Calories 192 kcal, Protein 7.1 g, Total Fat 15.9 g, Total Carbohydrate 5.8 g, Dietary Fiber 2.3 g, Sugar 2.4 g
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