Keto muffins make for a great on-the-go snack or busy morning goodie. They’re portable, filling, and all kinds of delicious. From sweet cinnamon sugar to savory broccoli …
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Preheat oven to 350 degrees and line muffin tins with 12 muffin liners. To a mixing bowl, add eggs, classic monk fruit sweetener, heavy whipping cream, cream cheese, lemon …
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These Lemon Poppy Seed Muffins with almond flour are light, moist, and just perfectly tasty. Absolutely delicious, low carb, keto, and gluten-free .
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners. Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
Whisk together almond flour, baking soda, erythritol and sea salt together. Mix in eggs, vanilla extract, lemon juice, lemon zest, oil. Fold in poppy seeds. Spoon blueberry batter evenly between muffin pan.
Keto and Low-Carb: One muffin contains only 1 gram of net carbs per serving. Nut-Free: This recipe uses coconut flour rather than almond flour, making these muffins entirely nut-free. Gluten-Free and Grain-Free: This recipe is both grain-free and gluten-free as it does not contain any wheat products.