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Low Carb Lemon Poppy Seed Muffins That You’ll Love!

Low Carb Lemon Poppy Seed Muffins
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Delicious and healthy low carb lemon poppy seed muffins that are perfect for a guilt-free treat.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup erythritol or preferred sweetener
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup unsweetened almond milk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the almond flour, erythritol, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, almond milk, lemon juice, and lemon zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • These muffins can be frozen for up to 3 months.
  • Feel free to adjust the sweetness to your preference.

Nutrition

Find it online: https://millerecipes.com/low-carb-lemon-poppy-seed-muffins-recipe/