Servings: 12 Muffins
Low-Carb Lemon Poppy Seed Blueberry Muffins
Low-Carb Lemon Poppy Seed Blueberry Muffins are a combination of ALL the BEST muffins! These sugar-free delights are amazing for breakfast or snack.
Ingredients
- 1/2 cup butter or coconut oil melted
- 1/2 cup full fat canned coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 cups fine almond flour
- ½ cup tapioca flour
- 2/3 cup sugar-free granulated sweetener*
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon zest about 2 large lemons
- 3 tbsp fresh lemon juice
- 2 tbsp poppy seeds
- 1 ½ cups blueberries
Optional Glaze:
- 1 cup sugar-free powdered sugar*
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with muffin papers
- Whisk the melted butter, coconut milk, eggs, and pure vanilla extract together in a mixing bowl until well-combined.
- Add the rest of the ingredients except for the blueberries (almond flour, tapioca flour, sugar-free sweetener, baking powder, sea salt, baking powder, lemon zest, lemon juice and poppy seeds) to the mixing bowl and stir vigorously until well-combined.
- Gently fold in the blueberries until combined.
- Pour the muffin batter into the muffin tray holes, filling the holes ¾ of the way up.
- Bake for 30 to 35 minutes, or until the muffin tops are golden-brown and they test clean.
- Allow muffins to cool completely before peeling the papers off and eating.
Notes
*If you aren't keto, replace the sugar-free sweeteners with regular granulated cane sugar and powdered sugar.
Nutrition
Serving: 1of 12, Calories: 282kcal, Carbohydrates: 13g, Protein: 9g, Fat: 21g, Fiber: 3g, Sugar: 3g