Ingredients
1 ½ cups almond flour
¼ cup coconut flour
⅓ cup keto sweetener
2 tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon salt
3 large eggs
½ cup melted butter
½ cup unsweetened almond milk
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup powdered erythritol (for glaze)
2 tablespoons lemon juice (for glaze)
1 teaspoon lemon zest (for glaze)
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup muffin tin with paper liners or grease with butter
In a mixing bowl, whisk together almond flour, coconut flour, keto sweetener, poppy seeds, baking powder, salt
In a separate bowl, beat eggs, then mix in melted butter, almond milk, lemon juice, lemon zest, and vanilla
Fold wet ingredients into dry ingredients until just combined to avoid overmixing
Let the batter rest for 5 minutes to hydrate coconut flour
Divide batter evenly among muffin cups and bake for 18 minutes, or until golden and a toothpick comes out clean
While muffins cool, prepare glaze by whisking powdered erythritol, lemon juice, and lemon zest
Drizzle glaze over muffins before serving
Notes
Use parchment paper or silicone liners for easy removal
Batter will thicken slightly as it rests; this is normal
Store in an airtight container for up to 5 days or freeze for 3 months
Glaze can be skipped if further reducing sugar intake
Almond milk can be substituted with oat or soy milk for dietary preferences
- Prep Time: 15
- Cook Time: 18
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 0g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg