Lemon Almond Poppyseed Muffins

These Keto Lemon Almond Poppyseed Muffins are a delightful treat for those following a ketogenic diet. Bursting with tangy lemon flavor and a hint of almond, these muffins are moist, fluffy, and packed with healthy ingredients. Enjoy them as a satisfying breakfast or a guilt-free snack!

Ingredients

• 
  Almond Flour

  2 cups

• 
  Coconut Flour

  1/4 cup

• 
  Powdered Erythritol (or your preferred keto-friendly sweetener)

  1/3 cup

• 
  Poppy Seeds

  1 tablespoon

• 
  Baking Powder

  1 teaspoon

• 
  Salt

  1/4 teaspoon

• 
  Eggs

  3

• 
  Unsalted Butter (Melted)

  1/4 cup

• 
  Unsweetened Almond Milk

  1/4 cup

• 
  Fresh Lemon Juice

  2 tablespoons

• 
  Lemon Zest

  1 tablespoon

• 
  Almond Extract

  1 teaspoon

Steps

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, poppyseeds, baking powder, and salt.
3. In a separate bowl, beat the eggs. Then, add the melted butter, almond milk, lemon juice, lemon zest, and almond extract. Mix well until all the wet ingredients are combined.
4. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and well-mixed.
5. Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
6. If desired, sprinkle some additional lemon zest on top of each muffin for added flavor and decoration.
7. Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
9. Serve the muffins at room temperature and enjoy!

Nutritional Value