Muffins are a staple in our household, the kids love them, the problem is store-bought muffins are sugar bombs.
These lemon poppyseed muffins are super moist and soft, have a nice crunch from the poppy seeds and golden crust. Living a healthier keto(ish) lifestyle doesn’t mean we can’t enjoy baked goods.
You just have to be aware of how many carbs you are adding to your mix. In this recipe, we have used almond flour–a great substitute for regular flour.
Give these Lemon Poppyseed Muffins a try next time you feel like baking. Also, you can store these muffins in the freezer and heat them up whenever you feel like an extra zesty treat!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1 cup almond flour
- 1/3 cup raw stevia or erythritol (your personal preference)
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1/2 cup butter melted
- 1/4 cup heavy cream
- 3 eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 25 drops liquid stevia
- Preheat oven to 350F. Line muffin trays with paper cups.
- In a large bowl, add almond flour, erythritol, and poppy seeds. Mix together evenly
- Stir in butter, eggs, heavy cream. Next add baking powder, vanilla, stevia, lemon zest, and lemon juice. Use an electric beating to blend together on low power
- Divide batter between 12 muffin molds. Bake for 20 minutes or until golden brown
- Remove from oven and from baking mold. Let it cool for 10 minutes then enjoy
What is Erythritol?
Erythritol is a sugar replacement, raw stevia works just as well (and is actually my preference).