Low-Carb Lemon Poppy Seed Muffins

Low-Carb Lemon Poppy Seed Muffins offer a delightful combination of zesty lemon and crunchy poppy seeds, creating a burst of flavor in every bite. These muffins are convenient for a quick breakfast or a snack anytime. With ingredients like almond flour and erythritol, they cater to a low-carb lifestyle while still providing a tasty treat. The preparation is straightforward, allowing you to enjoy these muffins without much effort. Great for those watching their carb intake or simply looking for a flavorful muffin option.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or preferred low-carb sweetener
• 1/4 cup poppy seeds
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/3 cup melted coconut oil
• 3 large eggs
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, erythritol, poppy seeds, baking powder, and salt.
3. Add melted coconut oil, eggs, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
4. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Keywords: Quick, Snack, Tasty, Breakfast, American

Spice Rack: Salt

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