Easy Keto Recipe

Almond Flour Lemon Poppy Seed Muffins

INGREDIENTS

Almond Flour Lemon Poppy Seed Muffins –  Eggs – Unsweetened Almond Milk – Lemon Juice – Coconut Oil – Granulated Sweetener – Vanilla Extract – Almond Flour – Baking Powder – Poppy Seeds – Lemon Zest – Salt Lemon Drizzle – Powdered Sweetener – Coconut Oil – Lemon Juice

Combine the Almond Flour, baking powder, and salt in a large mixing bowl. Whisk these dry almond flour muffin ingredients until they are will combined.

1

Slice the fresh lemons in halves with a kitchen knife and discard the seeds. Use a juicer to get all their juice into a large mixing bowl (it will contain the whole muffin batter).

2

Pour the crystal sugar-free sweetener on top of the lemon juice and whisk the mixture until the erythritol is fully dissolved.

3

Add the almond flour and poppy seeds to the Almond Flour Lemon Poppy Seed Muffin batter before using a spatula to combine it into a sticky mixture.

4

Use a cookie scoop to transfer about 1/4 cup of the almond flour lemon poppy muffin batter into a 12-hole muffin tray lined with paper muffin cups.

5

Bake the Almond Flour Lemon Poppy Seeds for 22 to 25 minutes in an oven preheated to 350°F (180°C) until a skewer inserted in the middle comes out dry.

6

Let the Keto Almond Flour Poppy Seed Muffins cool down in the muffin tray for 10 minutes before taking them to a cooling rack for another 30 minutes of cooling

7

Prepare the sugar-free glazing by combining in a bowl the powdered sweetener, melted coconut oil, and lemon juice with a silicone spatula.

8

Decorate the low-carb Almond Flour Lemon Muffins with a drizzle of sugar-free lemon glazing while they are still lukewarm.

9

Decorate the Keto Poppy Seed Muffins with a touch of lemon zest on top of the lemon glazing.

10

NET CARBS FAT PROTEIN

3.3 grams

19.8 grams

6.8 grams

SERVINGS

TIME

Serving: 1 Muffin Makes: 12 Muffins

Prep: 10 Minutes Cook: 20 Minutes

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