Keto Jam Filled Muffins Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.7/5
(1618 reviews)
Keto Jam Filled Muffins
Zylo Recipes

Description

Imagine biting into a warm, golden muffin, its delicate crumb yielding to a burst of sweet and tart berry jam nestled within. These muffins are more than just a treat; they are a symphony of flavors and textures that dance on your palate. The subtly nutty notes of almond flour create a comforting base, perfectly complemented by the vibrant sweetness of mixed berries.

A whisper of cinnamon adds a touch of warmth, enhancing the overall aroma and creating an inviting experience. Each muffin boasts a beautifully browned exterior, hinting at the soft, moist interior that awaits. The crumb is tender and light, providing a delightful contrast to the luscious jam filling.

The berries, cooked down to a concentrated burst of flavor, offer a welcome tanginess that balances the richness of the almond. These are perfect for a leisurely weekend brunch, a delightful afternoon snack, or even a special homemade dessert. Picture yourself enjoying these muffins fresh from the oven, their warmth spreading through your hands as you take your first bite.

The aroma of baked goods and sweet berries fills the air, creating a cozy and inviting atmosphere. Whether you’re sharing them with family, friends, or simply savoring a quiet moment alone, these muffins are sure to bring a smile to your face. Their simplicity is their strength, allowing the natural flavors of the ingredients to shine through.

They offer a comforting and satisfying experience that is both wholesome and delicious. These muffins are a testament to the fact that simple ingredients, when combined with care and attention, can create something truly special.

Preparation Time

Prep Time
17 min
Cook Time
20 min
Total Time
37 min

Nutrition Information

Per 1 servings (per muffin) serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 80 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Raw Egg Whole
    Raw Egg Whole
    3 medium
    2.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    9 ounce
    3.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    2 tablespoon
    4.
    Water
    Water
    2 tablespoon
    5.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    2 tablespoon
    6.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    7.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    8.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    9.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    10.
    Blueberries, Fresh
    Blueberries, Fresh
    ¼ cup, whole pieces
    11.
    Strawberries, Fresh
    Strawberries, Fresh
    ½ cup, whole pieces
    12.
    Baking Soda
    Baking Soda
    ½ teaspoon
    13.
    Coconut Oil
    Coconut Oil
    ¼ cup
    14.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp

Instructions

    1.
    To prepare the jam, add the mixed berries to a small pan along with the water and 1 teaspoon of erythritol.
    2.
    Bring the mixture to a rapid boil and break the fruit down a little with the back of a fork. Reduce to a simmer for a minute or two until you have a thickened and reduced jam. Set aside.
    3.
    Add the ground almonds, remaining erythritol, cinnamon, and baking soda to a food processor. Pulse to combine.
    4.
    Add the eggs to the food processor and blend well to combine.
    5.
    Melt the coconut oil and add to the food processor along with the almond milk, syrup, vanilla, and lemon juice. Blend to form a smooth batter.
    6.
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tray with muffin cases.
    7.
    Spoon a heaped teaspoon of batter into each case, creating a thick layer at the bottom.
    8.
    Divide the jam evenly between the muffin cases, placing it in the center of the batter.
    9.
    Divide the remaining batter between the 12 cups, covering the jam completely.
    10.
    Transfer to the oven to bake for 18-20 minutes until golden brown.