In the low carb / keto world the item you find most often on everyone’s breakfast plate is eggs in one form or another. Now I do enjoy eggs once in a while. But I prefer other things for breakfast such as these lemon poppy seed muffins topped with a bit of butter.
Low Carb Lemon Poppy Seed Muffins
INGREDIENTS:
- 1 Lemon, juice and zest of
- 3 Eggs
- 2 cups Almond meal/flour
- 1 tsp Baking powder
- 1/2 tsp Lemon extract
- 2 tbsp poppy seeds
- 1/3 cup Swerve or your favorite sweetener
- 1/4 cup Butter, melted
- 1/2 cup Half and half
DIRECTIONS:
- Preheat the oven to 350 F.
- Line the muffin pan with cupcake liner or grease the pan.
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Combine the two until just mixed.
- Portion into the cupcake cups.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
If you don’t want to use a lemon, or don’t have one on hand, then just increase the lemon extract by a teaspoon.
Each muffins:
- Calories: 120
- Fat: 12 grams
- Total Carbs: 11 grams
- Fiber: 1 grams
- Sugar Alcohols: 7 grams
- Net Carbs: 3 grams
- Protein: 3 grams
One of these with my morning cup of coffee or a cup of keto butter coffee really hits the spot. They make a great portable meal to take with you if you need to run out the door in the morning.
You can easily double the batch and freeze these muffins. Often I will place two of them together in a small freezer bag. This makes them easy to grab and toss in a lunch bag before heading out the door. They thaw quickly but can easily be warmed in a microwave for 20 or 30 seconds.
Got a favorite muffin recipe to share? Leave a comment below and point me in the direction so I can try them out.
Ingredients
- 1 Lemon juice and zest of
- 3 Eggs
- 1 1/2 cups Almond Flour
- 1 tsp Baking powder
- 1/2 tsp Lemon Extract
- 2 tbsp Poppyseeds
- 1/3 cup Swerve
- 1/4 cup Butter melted
- 1/2 cup Half and half
Instructions
- 1. Preheat the oven to 350 F.
- 2. Line the muffin pan with cupcake liner or grease the pan.
3. Mix the dry ingredients together.
4. Mix the wet ingredients together.
5. Combine the two until just mixed.
6. Portion into the cupcake cups.
7. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
Nutrition
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