If you like the taste of lemon and poppy seeds, you will become a real fan of these muffins. They are quick and easy to make, and no problem preserving them for a long time (freezing them does not impair their flavor). This keto recipe is perfect for breakfast, as it has only 1.73 g of net carbs per muffin. Before serving, we recommend cutting it in half, putting some butter inside, and placing it in the microwave for 15-20 seconds.
The dessert turns out amazingly tender with a crispy crust, just an airy cloud of lemon flavor. The poppy seed included in the keto muffin recipe adds spice to the flavor bouquet. Making the dessert even more delicate and delicious is a cream cheese frosting. The recipe is for 6 servings – make yourself happy with refreshing baked goods in the morning, even if you are on a keto diet.
Cooking time 40 min
Portion quantity 6
Ingredients :
Almond flour 125 g
Flaxseed flour 25g
Baking powder 1 tsp.
Erythritol 3 tablespoons
Poppy 1 tbsp.
Butter 25 g
Cream 25g
Egg 3 pcs.
Lemon zest 2 pcs.
Lemon juice 3 tbsp.
Vanilla 1 tsp.
Liquid stevia 1 tsp.
Step 1
Preheat the oven to 170°C. In a bowl, combine the almond flour, flaxseed flour, erythritol and poppy seeds. Mix thoroughly with a fork.
Step 2
Add melted butter, eggs and cream. Stir until the dough is smooth, with no lumps.
Step 3
Add baking powder, liquid stevia, vanillin, lemon zest and lemon juice to the batter.
Step 4
Spread the batter evenly among the 12 molds. It’s best to use silicone molds – they make it easier to remove the muffins when they’re done.
Step 5
Bake the muffins in the oven for 18-20 minutes, or until lightly toasted.
Step 6
Take them out and cool for 10 minutes.
Step 7
Slice, add butter and enjoy!
Bon appetit!
Energy Value per Serving
Calories from fat 105
Fats: 11.7g
Carbohydrates: 3.4 g
Fiber: 1.7 g
digestible carbohydrates: 1.7 g
Protein: 4.0 g
