Keto-Diet Lemon Poppy Seed Muffin Recipe

 

 

3 tablespoons butter

2 tablespoons sour cream

1/2 teaspoon vanilla extract

1/3 cup low-calorie natural sweetener (or regular sugar)

1/4 cup almond flour

1/4 cup coconut flour

1/2 teaspoon salt

1 tablespoon Poppy Seeds

(use Kosher whole blue unwashed Papaver Somniferum Poppy Seeds for best flavor)

1 lemon, zested

1/2 teaspoon baking powder

1/4 teaspoon xanthan gum (optional for texture)

3 eggs

2 tablespoons heavy whipping cream, add more to taste if desired

 

Preheat oven to 350 degrees F. Lightly grease a muffin-baking pan, or line with muffin liners.

In a large mixing bowl mix sweetener, almond flour, lemon zest, baking powder, coconut flour, poppy seeds, salt, and xanthan gum.

Beat eggs in a separate bowl with an electric mixer on high speed until fluffy, about 2 minutes. Mix in butter, sour cream, and vanilla extract. Add sweetener to mixture. Mix in cream slowly until batter is thick and smooth. Pour mixture into muffin pan.

Bake until tops are golden, 15 to 20 minutes. Let cool for 5-10 minutes before serving, as muffins will be hot.