Keto Low-Carb Lemon Poppy Seed Muffins | Tasty Recipes

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Keto Low-Carb Lemon Poppy Seed Muffins

"These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little."

Ingredients :

• 1/3 cup low-calorie natural sweetener (such as Swerve®)
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon poppy seeds
• 1 lemon, zested
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum (optional)
• 3 eggs
• 3 tablespoons butter
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy whipping cream, or more to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Notes :

• 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.

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