Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
116 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
Step 2
Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
Step 3
Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
Step 4
Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Ingredients
½ teaspoon salt
½ teaspoon vanilla extract
3 eggs
½ teaspoon baking powder
3 tablespoons butter
1 tablespoon poppy seeds
2 tablespoons sour cream
1 lemon, zested
¼ cup coconut flour
¼ cup almond flour
2 tablespoons heavy whipping cream, or more to taste
⅓ cup low-calorie natural sweetener (such as Swerve®)
