HOW TO MAKE KETO LEMON POPPY SEED MUFFINS | SO LEMONY | SOFT & MOIST | CRUNCHY | SUPER EASY

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond Flour (https://amzn.to/3GMHILA)
Coconut Flour (https://amzn.to/3QNeK3G)
Monk fruit (https://amzn.to/3EKRa1j)
Allulose (https://amzn.to/3wnMOLw)
Silicone Baking Cups (https://amzn.to/3ClnNEo)
Mini cupcake liners (https://amzn.to/3AgAQEq)
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Stand mixer (https://amzn.to/3zLyrCF)

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If you love lemons and crunch, this is a perfect combination. These delicious muffins are so lemony and crunchy from the poppy seeds. And they are super easy to make with a soft and moist texture.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 11]
NUTRITION INFO PER SERVING
Total Carb = 4.0 g
Dietary Fiber = 1.6 g
Net Carb = 2.4 g
Calories = 148
Total Fat = 12.7 g
Protein = 4.9 g

FOR BEST RESULTS, WEIGH THE INGREDIENTS!

DRY INGREDIENTS
Almond flour = 180 g / 1 1/2 cups
Coconut flour = 45 g / 5 3/4 tbsp
Other flour options:
1. Almond flour = 360 g / 3 cups
2. Coconut flour = 90 g / 3/4 cup
Baking Powder = 8 g / 2 tsp
Baking Soda = 1/4 tsp (optional)
Monk fruit = 50 g / 1/4 cup (This is a reduced amount to balance the sweetness from the lemon glaze. If you are omitting the lemon glaze, you need to increase the amount of sweetener in the cake up between 80 to 100 g).
Salt = 1/4 tsp
Poppy Seeds = 18 g / 2 tbsp
Zest = 1 lemon

WET INGREDIENTS
Eggs = 3 large (173 g)
Unsweetened Greek Yogurt = 120 g / 1/2 cup (OR Sour cream / Whipping cream / Coconut cream)
Unsalted melted butter = 60 ml / 1/4 cup (OR any keto friendly oil)
Fresh lemon juice = 45 ml / 3 tbsp
Vanilla extract = 1 tsp

LEMON GLAZE
Allulose powdered sweetener = 125 g / 1 cup (You can also use any keto friendly powdered sweetener)
Fresh lemon juice = 45 ml / 3 tbsp

DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. In a bowl, add the monk fruit and lemon zest. Press them together with a spatula or rub them with your fingertips to release the natural oil from the lemon zest and infuse the sweetener so the cake will be more flavorful.
3. Add the rest of the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until well combined. The batter is quite thick.
5. Spoon batter into the paper cups. I used 11 small and firm paper cups, but you can use any choice of paper cups or just spoon directly into greased muffin tins. The total servings will depend on what size of paper cups or muffin tins you used. Spread the top evenly.
6. Bake at the middle rack for 15 to 18 minutes or until a wooden skewer comes out clean.
7. Let the muffins cool completely then start making the lemon glaze.
8. To make the lemon glaze, combine the powdered sweetener and lemon juice. Add the lemon juice gradually until you get the right consistency. If it is too thick, just add more lemon juice. If it is too diluted, add more powdered sweetener. Pipe the lemon glaze over the top of the muffins. You can also use a spoon to drizzle the glaze over the top of the muffins.

NOTE
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