THE RECIPE
INGREDIENTS
- 3/4 cup almond flour
- 1/4 cup flaxseed meal
- 1/3 cup erythritol
- 1 tsp baking powder
- 2 tbsp poppy seeds
- 1/4 cup butter, melted
- 1/4 cup whipping cream
- 3 eggs
- Zest of 2 lemons
- 3 tbsp lemon juice
- 1 tsp vanilla extract
DIRECTIONS
Makes: 12 servings
Preheat Oven 350 F.
- In a large bowl, mix almond flour, flaxseed meal, erythritol, and poppy seeds together.
- Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanilla, stevia, lemon zest, and lemon juice. Mix again until well combined.
- Measure the batter out equally between 12 cupcake molds. Bake for 18-20 minutes or until slight browning appears.
- Remove from the oven and let cool before serving.
Muffins in the morning
Early on in my low-carb recipe explorations I came across this recipe on ruled.me and was wowed by how great it tastes. This recipe is a staple in my muffin rotation and it smells delicious when it’s baking! Tip of the hat to ruled.me for this one….sharing on our site for your convenience. The only modification I made was leaving the stevia out. I don’t bake with stevia and found this recipe doesn’t need it. If you want to try the original recipe for comparison you can find it here: original recipe.
Nutrition Facts
Amount Per Serving
| Calories | 99.89 |
| Fat | 11.69 g |
| Net Carbohydrates | 1.73 g |
| fiber | 1.65 g |
| Protein | 4.04 g |
unKETOventional 