Description
These Lemon Poppy Seed Crunch Muffins are a delicious low-carb treat perfect for breakfast or a snack. They are moist, flavorful, and have a satisfying crunch from the poppy seeds. The lemon adds a refreshing citrus twist.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or your preferred keto sweetener
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, poppy seeds, baking powder, baking soda, and salt. Mix well to ensure there are no clumps.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added crunch, consider topping the muffins with a sprinkle of crushed nuts before baking.
- You can substitute lemon juice with lime juice for a different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg