If you love the taste of lemon and poppy like I do, then you’ll be an instant fan of these muffins. They’re so fast and easy to make and store (and freeze) well for a perfect breakfast throughout the week. Plus, they’re only 1.73g net carbs per muffin so you won’t have to feel guilty when you’re in a rush and need to leave the house.
I highly suggest popping them in the microwave for 15-20 seconds to warm through, slice in half, and place a pad of grass fed butter between them. Just for that extra kick of keto fat in the morning!
| Prep Time | 15 minutes |
| Cook Time | 18-20 minutes |
| Servings |
people
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Ingredients
- 3/4 cup almond flour
- 1/4 cup golden flaxseed meal
- 1/3 cup erythritol
- 1 tsp baking powder
- 2 tbsp poppy seeds
- 1/4 cup salted butter melted
- 1/4 cup heavy cream
- 3 large eggs
- zest of 2 lemons
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 25 drops liquid Stevia
Ingredients
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Instructions
- Pre-heat oven to 350F. In a bowl, combine almond flour, flaxseed meal, erythritol, and poppy seeds together.
- Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanilla, stevia, lemon zest, and lemon juice. Mix again until well combined.
- Measure the batter out equally between 12 cupcake molds. Bake for 18-20 minutes or until slight browning appears.
- Remove from the oven and let cool for about 10 minutes on the counter. Slice and serve!
Recipe Notes
credit: http://ruled.me
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These muffins look so good! I can’t wait to try these someday. Thanks for posting!