Keto Lemon Muffins with Vital Wheat Gluten

1.Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.

2.In a large mixing bowl, combine the vital wheat gluten, almond flour, erythritol, baking powder, baking soda, and salt. Mix well to ensure there are no clumps.

3.In another bowl, whisk together the eggs, melted coconut oil, almond milk, lemon zest, lemon juice, and vanilla extract until fully combined.

4.Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

5.Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6.Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7.Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.