There’s nothing better than the taste of lemon and poppy seed muffins to refresh you in the morning. Fast to make and easy to store, they can be part of your breakfast (or late morning snacks) throughout the week. Plus, they’re low-carb!
Serves 12
Ingredients
¾ cup almond flour
⅓ cup Erythritol
¼ cup Flaxseed meal
1 tbsp. baking powder
2 tbsp. poppy seeds
¼ cup Butter, melted
3 eggs
¼ cup Heavy cream
3 tbsp. lemon juice
Lemon zest of 2 lemons
1 tbsp. vanilla
20 drops liquid sweetener
Directions
- Preheat the oven to 345°F.
- Meanwhile, mix in a bowl the flaxseed meal, almond flour, erythritol and poppy seeds.
- Add melted butter, and mix in the eggs and heavy cream until it reaches a smooth consistency. Add the rest of the ingredients and mix.
- Place the batter into the muffin pan (divided into 12) and bake them for 18-20 minutes.
- Remove from the oven and cool for approximately 10 minutes.
Nutritional Info per Serving
Calories: 130
Fat: 11.5g
Net Carbs: 1.7g
Protein: 4g
