Keto Lemon Poppyseed Muffins

Makes 12 servings

Enjoy a burst of flavor with these Keto Lemon Poppyseed Muffins. Enjoy the pleasant crunch of poppyseeds and the burst of fresh lemon flavor in these low-carb, guilt-free, fluffy delicacies. Keep on track with your keto lifestyle with these creative and delicious muffins—perfect for breakfast, snacks, or a sweet treat anytime. Get a little ray of sunshine with every muffin!

INGREDIENTS

4 eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons poppy seeds
4 tablespoons unsalted butter
4 tablespoons cream cheese
2 tablespoons coconut oil
1 ¼ cup almond flour
1/2 cup granulated sugar-free sweetener
1/4 cup sour cream
3 tablespoons coconut flour
Juice and zest from one large lemon or two small lemons
1 teaspoon vanilla extract

INSTRUCTIONS

1. Turn the oven on high heat (350°F). Line a 12-cup muffin tray with paper liners. Set aside.
2. Combine the poppy seeds, baking powder, almond and coconut flours, and salt in a bowl.
3. In a large microwave-safe bowl, combine the butter, cream cheese, and coconut oil. Microwave for 30 seconds at a time until melted. Whisk until smooth.
4. Whisk in the sugar and sour cream until thoroughly blended. Add the eggs, vanilla, lemon zest, and juice, and whisk until combined.
5. To make a thick batter, gradually add the dry ingredients to the wet mixture while mixing.
6. Pour roughly ¾ of the batter into each lined muffin cup using a big scoop or a ⅓ cup measure. Sufficient to fill ten to twelve muffin tins.
7. Bake the muffins in a 350°F preheated oven for 15-20 minutes, or until the tops spring back when touched and a tester inserted in the center comes out clean.