Name: Keto Low-Carb Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Low-calorie natural sweetener (such as Swerve®) - ⅓ cup; Almond flour - ¼ cup; Coconut flour - ¼ cup; Poppy seeds - 1 tablespoon; Lemon, zested - 1; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Xanthan gum (Optional) - ¼ teaspoon; Eggs - 3 large; Butter - 3 tablespoons; Sour cream - 2 tablespoons; Vanilla extract - ½ teaspoon; Heavy whipping cream, or more to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Keto Low-Carb Lemon Poppy Seed Muffins

1. Low-calorie natural sweetener (such as Swerve®) - ⅓ cup

2. Almond flour - ¼ cup

3. Coconut flour - ¼ cup

4. Poppy seeds - 1 tablespoon

5. Lemon, zested - 1

6. Baking powder - ½ teaspoon

7. Salt - ½ teaspoon

8. Xanthan gum (Optional) - ¼ teaspoon

9. Eggs - 3 large

10. Butter - 3 tablespoons

11. Sour cream - 2 tablespoons

12. Vanilla extract - ½ teaspoon

13. Heavy whipping cream, or more to taste - 2 tablespoons

How to cook deliciously - Keto Low-Carb Lemon Poppy Seed Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.

2. Stage

Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.

3. Stage

Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.

4. Stage

Bake in the preheated oven until tops are golden, 15 to 20 minutes.