Low-Carb Keto Lemon Poppy Seed Muffins

Name: Low-Carb Keto Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: International
Ingredients: 0.25 cup Almond Flour; 0.5 tsp Baking Powder; 3 tbsp Butter; 0.25 cup Coconut Flour; 3 whole Eggs; 2 tbsp Heavy Cream; 1 whole Lemon; 1 tbsp Poppy Seeds; 0.5 tsp Salt; 2 tbsp Sour Cream; 0.33 cup Swerve Sweetener; 0.5 tsp Vanilla Extract; 0.25 tsp Xanthan Gum

Breakfast 🍳Dessert 🍰Snack 🍿 Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Vegetarian 🥦Low-FODMAP Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

These Low-Carb Keto Lemon Poppy Seed Muffins are bright and citrusy with a tender, moist crumb from almond and coconut flours. Poppy seeds add gentle crunch, while vanilla and a touch of cream round out the flavor. Perfect for a light breakfast or an afternoon snack with tea, they satisfy a sweet craving without the carbs.

Prep15 mins
Cook15 mins
Serves8
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line it with paper muffin liners.
2

Combine sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum in a bowl.
3

Beat the eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes.
4

Beat in the butter, sour cream, and vanilla.
5

Add the sweetener mixture.
6

Stir in the cream gradually until the batter is thick and smooth. Pour into the prepared muffin tin.
7

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