Paleo & Keto Lemon Poppy Seed Muffins

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4.5 from 192 votes

Paleo & Keto Lemon Poppy Seed Muffins

30 minutes
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.

Nutrition

Calories: 290kcal

Originally posted 2019-02-20 18:14:31.

Article Categories:
Dinner

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