Keto Lemon Poppy Seed Muffins

Name: Keto Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; ½ cup monk fruit/allulose; ½ cup butter; ½ cup sour cream; ¼ cup fresh lemon juice; 2 whole eggs; 1 ½ tablespoons poppy seeds; 1 tablespoon lemon zest; 2 teaspoons baking powder; 1 teaspoon vanilla extract; Pinch of salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10
Calories
242 kcal
Course
Baked Goods
Cuisine
American

Keto Lemon Poppy Seed Muffins

Iris Warren

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These Keto Lemon Poppy Seed Muffins are bursting with tangy citrus flavor with a delightfully light and fluffy texture.

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Ingredients

Servings

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber
½ cup monk fruit/allulose
½ cup butter melted
½ cup sour cream
¼ cup fresh lemon juice
2 whole eggs
1 ½ tablespoons poppy seeds
1 tablespoon lemon zest
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F.
Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a mixing bowl.
Whisk to combine, then set aside.
In a separate bowl, add in the eggs, melted butter, sour cream, vanilla extract, lemon juice and zest.
Beat using a hand mixer, then add in the sweetener and continue mixing until well combined.
Pour in the dry ingredients and mix, just until combined.
Using an ice cream scoop, transfer the batter into a muffin pan lined with paper liners or silicone baking cups.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool slightly before serving. Store leftover muffins in the fridge in an airtight container for several days or freeze.