Keto Low-Carb Lemon Poppy Seed Muffins

 


An easy keto muffin recipe. These are higher in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.







Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8



Ingredients

  • ⅓ cup low-calorie natural sweetener (such as Swerve®)

  • ¼ cup almond flour

  • ¼ cup coconut flour

  • 1 tablespoon poppy seeds

  • 1 lemon, zested

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon xanthan gum (Optional)

  • 3 large eggs

  • 3 tablespoons butter

  • 2 tablespoons sour cream

  • ½ teaspoon vanilla extract

  • 2 tablespoons heavy whipping cream, or more to taste








Directions

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

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

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

Tips

Xanthan gum helps improve texture but is not vital to the recipe.

You will need 1 to 4 tablespoons heavy cream depending on the size of the eggs used.

Coconut oil can be substituted for the butter if desired.


Nutrition Facts (per serving)

116Calories
11gFat
10gCarbs
4gProtein

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