Keto Lemon Poppy Seed Muffins Recipe

Keto Lemon Poppy Seed Muffins Recipe

Ingredients

Yield: 5 muffins (1 per serving)

• ¾ cup (180 ml) coconut milk or other nondairy milk of choice
• grated zest and juice of 1 lemon
• 3 tablespoons (36g) granulated sweetener
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 teaspoon vanilla extract
• ½ cup (56g) ground flax seeds
• ½ cup (56g) coconut flour
• 1 teaspoon poppy seeds
• 1 teaspoon baking powder
• teaspoon baking soda
• pinch of salt

Method

1. Preheat the oven to 375°F (190°C) and line 5 wells of a standard-size muffin pan with paper liners
2. Alternatively, use an unlined silicone muffin pan
3. In a small mixing bowl, whisk together the nondairy milk, lemon zest and juice, sweetener, olive oil, and vanilla extract
4. In a separate small bowl, use a fork to whisk together the remaining ingredients
5. Quickly stir the wet ingredients into the dry ingredients until no clumps remain and the mixture is thickened and aerated
6. Stop mixing to preserve this volume
7. Carefully scoop the batter into the lined wells of the muffin pan, filling them to the top, and bake for 30 minutes, until a knife comes out clean and the tops of the muffins are firm to the touch
8. Remove from the oven and let cool in the pan for at least 15 minutes so the muffins have time to set up
9. Once cool, the muffins should easily pop out of the pan
10. If you used a silicone muffin pan, run a knife around the inside of each well once the muffins have cooled to ensure easy removal
11. Keep in a sealed container at room temperature for up to 3 days or refrigerate for up to 5 days

Nutritional Info. 169 calories – 12.5g fat – 4.8g protein – 17.1g total carbs – 2.4g net carbs

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