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Keto Sour Cream Lemon Poppy Seed Muffins
Keto Sour Cream Lemon Poppy Seed Muffins
Ingredients
- 1 cup (125 g) almond meal
- 1 cup (130 g) vanilla whey protein powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup (8 g) Splenda
- 1 teaspoon baking soda
- 2 tablespoons (18 g) poppy seeds
- 1 cup (230 g) sour cream
- 2 eggs
- 2 tablespoons (30 ml) water
- 2 teaspoons lemon extract Grated rind of 1 lemon
Method
- Preheat the oven to 400°F (200°C, or gas mark 6)
- In a mixing bowl, combine the almond meal, protein powder, baking powder, salt, Splenda, baking soda, and poppy seeds and stir until well combined
- In a separate bowl, combine the sour cream, eggs, water, lemon extract, and lemon rind and whisk together well
- When your oven is up to temperature, spray 16 muffin cups well with nonstick cooking spray
- You can use paper liners, if you prefer
- Pour the sour cream mixture into the dry ingredients and stir together with just a few strokes-just enough to make the mixture evenly moist
- Do not over-mix
- Spoon the batter evenly into muffin cups and bake for 20 minutes
Makes 16 muffins
- Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 7 grams of protein
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