Low Carb Lemon Poppyseed Muffins
Breakfast meal prepping could not be made simpler! These lemon poppy seed muffins are a classic recipe with just a couple keto adjustments. You may notice these muffins are not as sweet as what most would expect from a “breakfast muffin”; you may add additional keto-sweetener at your discretion, but remember you want to keep your sugar cravings low - especially in the morning! .
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About Low Carb Lemon Poppyseed Muffins:
These Low Carb Lemon Poppyseed Muffins are a delightful twist on a classic treat. With their tangy lemon flavor and delicate poppyseed crunch, they offer a refreshing and indulgent experience. What sets them apart is their low carb nature, making them a guilt-free option for those watching their carb intake. Made with almond flour and sweetened with a natural sweetener like stevia or erythritol, these muffins are not only delicious but also suitable for low carb and ketogenic diets.
Origins of Low Carb Lemon Poppyseed Muffins:
The origins of the Low Carb Lemon Poppyseed Muffin recipe can be traced back to the popularity of traditional lemon poppyseed muffins. While the exact creator of the low carb version remains unknown, the recipe is a testament to the innovation and creativity of modern bakers. By adapting the traditional recipe to fit low carb dietary needs, this variation allows individuals to enjoy the classic flavors of lemon poppyseed muffins while staying true to their health goals.
Best Time to Enjoy Low Carb Lemon Poppyseed Muffins:
The best time to savor these Low Carb Lemon Poppyseed Muffins is during the spring and summer seasons when lemons are at their peak freshness. The bright citrus flavors perfectly complement the warm weather and add a touch of sunshine to any day. Whether enjoyed as a breakfast treat or as an afternoon snack, these muffins bring a burst of refreshing flavor that is sure to brighten any occasion.
Perfect Food Pairings with Low Carb Lemon Poppyseed Muffins:
- Pair these muffins with a cup of hot or iced herbal tea for a delightful afternoon pick-me-up.
- Serve them alongside a bowl of fresh mixed berries for a light and refreshing breakfast.
- For a more indulgent treat, spread a dollop of sugar-free lemon curd on top of the muffins.
- Create a well-rounded meal by pairing the muffins with a spinach and feta salad or a side of scrambled eggs.
Tips and Tricks to Prepare Low Carb Lemon Poppyseed Muffins:
- Make sure to use fresh lemons for the best flavor. The zest and juice of lemons add a vibrant taste to the muffins.
- If you prefer a sweeter muffin, adjust the sweetness level by adding more or less of your preferred natural sweetener.
- For a nut-free option, substitute almond flour with coconut flour in equal proportions.
- To enhance the texture, gently fold in the poppyseeds at the end of the mixing process to prevent them from sinking to the bottom of the muffins.
Let's Get Started!
These Low Carb Lemon Poppyseed Muffins are a delightful treat that combines the flavors of tangy lemons and crunchy poppyseeds. With their low carb nature, they offer a guilt-free indulgence for those following a low carb or ketogenic diet. So, why not embrace the joy of baking and treat yourself to these delicious muffins? Try the recipe today and discover a new way to enjoy a classic favorite.
Ingredients
- Almond Flour (1 cup)
- Flax Seeds (2 tablespoon, whole pieces)
- Poppy Seeds (1-½ tablespoon, whole pieces)
- Stevia Leaf Noncaloric Sweetener (green Packet) (2 package)
- Lemon Peel Or Zest Raw (2 tbsp)
- Butter (4 tablespoon)
- Heavy Cream (2 tablespoon)
- Vanilla Extract (¼ teaspoon)
- Raw Egg (3 large)
Instructions
- Preheat an oven to 350 degrees and line 6 muffin cups with cupcake liners. Combine the almond flour, flax seeds, poppy seeds, stevia, and lemon zest in a stand mixer with a paddle attachment, or you can mix the ingredients together with a whisk in a bowl.
- Melt the butter and mix this into the dry ingredients. Mix in all remaining ingredients until you have a smooth batter.
- Scoop the batter into the cupcake liners, leaving about a ¼-inch from the top.
- Bake for 25 minutes or until you get a clean toothpick test. Enjoy!
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