KETO LEMON POPPY SEED MUFFINS

These keto lemon poppy seed muffins are the perfect dessert to indulge in your sweet tooth while still maintaining your diet. They are incredibly easy to make, delicious and moist. Even the pickiest eater will enjoy them. Made with almond flour and sweetened with monk fruit, these muffins are sugar free, contain 6.6 carbs each, and they are grain-free and gluten-free.

INGREDIENTS FOR KETO LEMON POPPY SEED MUFFINS

1. Almond Flour

2. Butter

3. Eggs

4. Sweetener

5. Pure Vanilla

6. Salt

7. Lemon

8. Sour Cream

9. Baking Powder

10. Poppy seeds

HOW TO MAKE KETO LEMON POPPY SEED MUFFINS

1. Add your eggs to a bowl and whisk well.

2. Add in your remaining ingredients (except the almond flour) and mix well.

3. Next, whisk in your almond flour one cup at a time until well combined.

4. Portion out your mixture into 10 lined muffin tins. If you have a smaller tray, you may be able to fill all 12 cups.

5. Bake at 350°F for 22-25 minutes.

6. Once out of the oven, cool in the pan for 10-15 minutes.

STORAGE TIPS

Room Temperature – Store these in a Ziploc bag or an airtight container for up to 3 days.

Fridge – If you wish to keep it for a bit longer, you can store it in the fridge for up to 5 days in an airtight container.

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KETO LEMON POPPY SEED MUFFINS

These keto lemon poppy seed muffins are the perfect dessert to indulge in your sweet tooth while still maintaining your diet. They are incredibly easy to make, delicious and moist. Even the pickiest eater will enjoy them. Made with almond flour and sweetened with monk fruit, these muffins are sugar-free, contain a little over 6 carbs per muffin, and they are grain-free and gluten-free.

Servings 10

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Ingredients

  

• 1 tsp Pure Vanilla
• 2 room temp Eggs
• 2 tsp Baking Powder
• ½ cup Sweetener
• 2 cup Almond Flour
• ¼ cup Melted Unsalted Butter
• ⅛ tsp Salt
• 1 Lemon (juice)
• ½ cup Sour Cream
• 1 tbsp Poppy Seeds

Instructions

 

• Add your eggs to a bowl and whisk well.
• Add in your remaining ingredients (except the almond flour) and mix well.
• Next, whisk in your almond flour one cup at a time until well combined.
• Portion out your mixture into 10 lined muffin tins. If you have a smaller tray, you may be able to fill all 12 cups.
• Bake at 350°F for 22-25 minutes.
• Once out of the oven, cool in the pan for 10-15 minutes.

Notes

For a stronger lemon flavor, add in some lemon zest by grating the skin of the lemon.

Calories: 222kcal

Course: Dessert

Cuisine: American