Gluten Free Keto Lemon Poppyseed Muffins Recipe
The nuttiness of the poppy seeds pair with the tartness of the fresh lemon flavor creating the most perfect Gluten-free Keto Lemon Poppyseed Muffins!You can have this luscious muffin anytime you would like with this easy gluten free low carb recipe!Makes approximately 9 muffins with 2.6g carb, 2g fiber, 4.1g protein and 0.6g net carb per muffin.
Equipment
- 12 cup muffin tin
- Blender or Food Processor optional
- Spatula
- small bowl
- Large Bowl
- Whisk
Ingredients
- ¾ cup almond flour
- ¼ cup flaxseed meal See below for link to purchase
- 1/3 cup erythritol
- 1 tsp baking powder
- 2 Tbsp poppy seeds
- ¼ cup salted butter melted and COOLED
- ¼ cup heavy cream
- 3 large eggs; room temperature
- 3 tsp lemon extract See below for link to purchase
- 1 tsp vanilla extract
- 10 drops liquid Stevia or 1/4 tsp powdered
Instructions
- Pre-heat your oven to 350F and preparing your muffin pan by lining with muffin cups and greasing them with a cooking spray.
- In a large mixing bowl, whisk up the cream, eggs, extracts or juice and sweetener.
- Set this aside while you mix up the dry ingredients.
- In a small bowl, whisk together the almond flour, flaxseed meal, erythritol, baking powder and poppyseeds. Add the dry ingredients to the large bowl with the wet ingredients and whisk well.
- You can alternatively mix up everything in a blender or food processor. You will just need to stop and scrape the processor bowl or blender frequently so it is well mixed.
- Now let it sit for 5 minutes. This allows the flour to soak up the wet ingredients and thicken up a bit which prevents the muffin from crumbling to bits later.
- Scoop out the batter into your prepared muffin tin with a cookie scoop into approximately 9 muffin tins. Bake the gluten free poppy seed muffins 20-25 minutes.
- Let the lemon muffins cool on a cooling rack in the pan for a few minutes, then turn them out onto the cooling rack to finish cooling. They also hold up well in a sack lunch or on the go when completely cooled as well.
- If you have extras, keep them in an airtight container up to 5 days on the counter. You can freeze them baked up to 2 months.
- Thaw in the fridge or return to a 350F oven for 8 minutes until warmed.
- Makes approximately 9 muffins with 3.1g carb, 1.8g fiber, and 1.3g net carb per muffin.
Video
Notes
- If you stretch it out to become 12 muffins, they will not rise as much and be a little more dense.
- You can also use a mini muffin tin and make up to 20.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 133 |
| % Daily Value* | |
| Total Fat 12.3g | 16% |
| Saturated Fat 5.4g | 27% |
| Cholesterol 85mg | 28% |
| Sodium 63mg | 3% |
| Total Carbohydrate 2.6g | 1% |
| Dietary Fiber 2g | 7% |
| Total Sugars 0.1g | |
| Protein 4.1g | |
| Vitamin D 13mcg | 64% |
| Calcium 16mg | 1% |
| Iron 2mg | 12% |
| Potassium 29mg | 1% |
Nutrition
Calories: 133kcal
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