4gNET CARBSLemon Poppy Seed Muffins
Bright, buttery lemon muffins with poppy seeds and a light lemon glaze, about 4 g net carbs each.
Ingredients
Dry
- 2 1/2 cups blanched almond flour
- 1/2 cup granulated monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp poppy seeds
Wet
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tbsp finely grated lemon zest (about 2 lemons)
- 1 tsp vanilla extract
Lemon glaze
- 1/3 cup powdered monk fruit sweetener
- 1 tbsp fresh lemon juice
Directions
- Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk the almond flour, monk fruit, baking powder, salt and poppy seeds.
- In another bowl, whisk the eggs, melted butter, sour cream, 1/4 cup lemon juice, lemon zest and vanilla until smooth.
- Stir the wet ingredients into the dry until just combined. The batter will be thick.
- Divide evenly among the 12 liners and smooth the tops.
- Bake 20 to 24 minutes, until the tops are lightly golden and a toothpick in the center comes out clean.
- Cool 10 minutes in the tin, then move to a rack. Whisk the powdered monk fruit and 1 tbsp lemon juice into a thick glaze and drizzle over the cooled muffins.
Nutrition per serving (1 muffin)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 11.3g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
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Contains
tree nuts, eggs, dairy
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Inspired by Ruled.me. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/lemon-poppy-seed-muffins/



