Keto low carb lemon poppy seed muffins –Low-Carb Lemon Poppy Seed Muffins are a delightful treat that combines the refreshing zest of lemon with the subtle crunch of poppy seeds. This recipe is not only delicious but also aligns with both Paleo and Keto dietary preferences, making it an excellent choice for those seeking a healthier option without sacrificing flavor.
Visual Delight
Feast your eyes on these beautifully baked muffins that promise to brighten up your morning or add a sweet touch to your afternoon tea.
Ingredients
To create these scrumptious muffins, gather the following ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup erythritol (or your preferred low-carb sweetener)
- ⅓ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
Follow these simple steps to prepare your Low-Carb Lemon Poppy Seed Muffins:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, coconut flour, poppy seeds, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, erythritol, almond milk, melted coconut oil, lemon juice, and lemon zest until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Evenly distribute the batter into the prepared muffin tin, filling each cup approximately ¾ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Low-Carb Lemon Poppy Seed Muffins fresh or stored in an airtight container. Perfect for breakfast or a light snack, these muffins are sure to become a favorite in your low-carb repertoire.