Paleo & Keto Lemon Poppy Seed Muffins
Calories 290kcal
Ingredients
- 64 grams almond flour
- 21 grams coconut flour
- 1 tablespoon psyllium husks
- 1/2 teaspoon xanthan gum (or 2 teaspoons ground flaxseed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 tablespoon poppy seeds
- 2 egg yolks (or 2 teaspoons ground flaxseed)
- 6 tablespoons Swerve Sweetener
- zest (a lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 57 grams grass-fed butter (or 2 teaspoons ground flaxseed)
- 2 tablespoons lemon juice (or 2 teaspoons ground flaxseed)
- 2 tablespoons water
- 3 tablespoons Swerve Sweetener (confectioners)
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice (or 2 teaspoons ground flaxseed)
Instructions
- Preheat oven to 350°F/180°C.
- Line (or grease and flour) a muffin pan.Whisk together in a medium bowl almond flour, flaxseed meal, psyllium husk, poppy seeds, baking powder, and salt.
- Set aside.
- If using butter: cream butter in a large bowl until softened (1 minute), add the sweetener of choice and continue to cream until light and fluffy.
- Mix in lemon zest, vinegar, and vanilla extract until fully incorporated.
- Mix in the eggs one at a time, the batter will appear slightly 'broken' (don't worry!).
- If using coconut oil or ghee: beat melted and cooled coconut oil or ghee with eggs and sweetener until fully incorporated.
- Mix in lemon zest, vinegar, and vanilla extract until fully incorporated.
- Add in the dry flour mixture in two parts, alternating with the lemon juice and sour (or coconut) cream.
- Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix.
- Distribute batter evenly into muffin pan, smoothing out the tops with wet fingertips.
- Bake for 15 to 18 minutes, until lightly golden and a toothpick inserted comes out clean.
- Check in on them after minute 10, and cover with aluminum foil as soon as they begin to brown (minute 14 for us).
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing.While the muffins are cooling, make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice.
- Adding lemon juice as needed until desired consistency is reached.
- Drizzle over muffins.
- Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.
Originally posted 2019-02-20 18:14:31.
