Paleo & Keto Lemon Poppy Seed Muffins

With a ridiculously tender and moist lemon crumb and a wonderful tangy glaze, these paleo and keto lemon poppy seed muffins can't be missed!

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Course Breakfast, Dessert

Cuisine American

Keyword dairy free, gluten free, keto, paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 177kcal

Ingredients

For the keto lemon poppy seed muffins

64 g almond flour
21 g coconut flour
1 tablespoon psyllium husk
1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
2 eggs yolks & whites divided
6 tablespoons erythritol *
zest of a lemon
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
57 g unsalted grass-fed butter or coconut oil, melted and cooled slightly
2 tablespoons freshly squeezed lemon juice
2 tablespoons water

For the lemon glaze

3 tablespoons powdered erythritol
1/2 teaspoon lemon zest
1 teaspoon lemon juice as needed

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Line or grease and flour (with coconut flour) a muffin tray.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and poppy seeds. Set aside.
Beat egg whites until soft peaks form and set aside.
Add egg yolks and sweetener to a large bowl and beat with an electric mixer on medium speed until pale and fluffy, 2-3 minutes.
Incorporate lemon zest, vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with lemon juice and water and beating until well incorporated.
Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Spoon batter onto the prepared muffin tray.
Bake for 18 to 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack (they will be very tender when warm, so handle gently). If they collapse slightly, don't worry the crumb will still be great!
While the muffins are cooling, make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Adding lemon juice as needed until desired consistency is reached. Drizzle over muffins.
Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.

Notes

*Please see section on Sweeteners for more deets and possible substitution.

Nutrition

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