Keto Lemon Poppy Seed Muffins Recipe

Ricotta, lemon, and poppy seeds make a lovely combination for a moist, delicious little muffin. Once again, treat this as a base muffin recipe that you can change up to suit whatever you’re craving that day.

Active Time: 10 minutes
Total Time: 50 minutes
Servings: 12
Keto Lemon Poppy Seed Muffins Recipe near me

Ingredients for Lemon Poppy Seed Muffins:

  • 1 cup superfine blanched almond flour
  • 3 large eggs
  • ⅓ cup Swerve granulated sweetener
  • ¼ cup whole-milk ricotta cheese
  • ¼ cup solid coconut oil
  • ¼ cup heavy cream
  • 4 packets True Lemon crystallized lemon
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract

How to Make Lemon Poppy Seed Muffins:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
  2. In a large bowl, combine the almond flour, eggs, sweetener, ricotta cheese, coconut oil, cream, crystallized lemon, poppy seeds, baking powder, and lemon extract. Beat with an electric mixer on medium till downy.
  3. Divide the batter evenly among the lined muffin cups.
  4. Bake for 40 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
  5. Cool slightly before removing the liners.

You can also use 1 tablespoon fresh lemon juice plus the zest of 1 lemon instead of True Lemon packets.

Dietary Considerations
Vegetarian
Macros
83% Fat
5% Carbs
12% Protein
Per Serving
Calories: 146
Total Fat: 13g
Total Carbs: 8g
Net Carbs: 2g
Fiber: 8g
Sugar: 5g
Protein: 5g

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