21- lemon poppy seed muffins

May 26, 2018

21- lemon poppy seed muffins

Print recipe
Serving Size 1 muffin (makes 12)
Per Serving
Calories 111 kcal
Protein 4g
Total Carbohydrate 3g
Total Fat 10g
Fibre 2g

Ingredients

  • 3/4 cups almond flour
  • 1/4 cup golden flax meal
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Large lemon (zest and 1/3 cup juice reserved)
  • 3 Large whole eggs
  • 3/4 cups heavy cream or milk of choice
  • 1/3 cup swerve, golden Lakanto, or keto friendly sweetener of choice
  • 1 teaspoon vanilla extract
  • 1/4 cup grass fed butter (melted)
  • 1 tablespoon poppy seeds

Directions

Step 1
Preheat oven to 350 degrees and line a cupcake pan (12) with non stick spray or cupcake liners.
Step 2
Add dry ingredients and lemon zest to a small bowl and whisk to combine. Add eggs, heavy cream/milk, vanilla, and sweetener to a large bowl or stand mixer. Beat for 1 minute until light and fluffy. Slowly drizzle in melted butter and lemon juice.
Step 3
With mixer on low, begin to add dry ingredients to wet ingredients in small batches. Beat for 10-15 seconds. Stir in poppy seeds. Portion and divide batter into cupcake pan. Bake for 18-20 minutes until golden brown on the edges and a toothpick comes out clean when poked through the center of each cupcake.
May 26, 2018 By