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Keto Lemon Poppy Seed Muffins
The dynamic duo of lemon and poppy seeds makes this keto-friendly muffin recipe a delicious option for breakfast, dessert or even a mid-day treat.
https://www.bulletproof.com/recipes/keto-lemon-poppy-seed-muffins/
Ingredients
Muffin Ingredients
- 1½ cups blanched almond flour
- 2 tbsp coconut flour
- 1 scoop Bulletproof Vanilla Bean Energy Collagen Protein
- 1/3 cup golden monk fruit-erythritol blend
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup Bulletproof Grass-Fed Ghee (melted)
- 3 large eggs
- ½ tsp vanilla extract
- 1½ tbsp lemon zest
- ¼ cup fresh lemon juice
- 2 tbsp unsweetened almond milk
- 1½ tbsp poppy seeds
Glaze Ingredients
- 1/3 cup powdered monk fruit-erythritol blend
- 1 tbsp unsweetened almond milk
- ¼ tsp vanilla extract
- 1-2 tsp fresh lemon juice
Instructions
- Preheat the oven to 425°F. Line a muffin tin with baking cups.
- In a large mixing bowl, combine the almond flour, coconut flour, Vanilla Bean Energy Collagen Protein, monk fruit sweetener, baking soda, baking powder and salt. Whisk together to remove any lumps in the dry ingredients. Create a well in the center.
- Pour the melted Grass-Fed Ghee into the dry-ingredient well. Add the eggs, vanilla, lemon zest, lemon juice and almond milk. Stir the wet ingredients together, slowly incorporating the dry ingredients. Mix until combined.
- Stir in the poppy seeds.
- Spoon the batter into the muffin cups, filling each one ¾ of the way full.
- Transfer to the center rack of the oven and bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and continue baking for 15-17 minutes, or until the muffins are a light golden-brown on top. If the muffins start to brown too quickly, place a sheet of parchment paper on top.
- Remove from the oven and cool for 5 minutes in the muffin pan. Transfer each muffin to a cooling rack to cool completely.
- Next, make the glaze. Mix the powdered sweetener, almond milk and vanilla extract in a small bowl. Whisk in 1 teaspoon of lemon juice. Taste and add more lemon juice as needed.
- Dip each muffin into the glaze, swirling around to cover the muffin tops completely. Allow any excess glaze to drip off, then place the muffin on a plate or baking rack to let the glaze set.
- Enjoy these keto lemon poppy seed muffins with a cup of clean, toxin-tested coffee for the ultimate food-and-coffee pairing.
Notes
Store leftover muffins in an air-tight container in the refrigerator for up to 5 days.
Nutritional Information
- Calories: 236
- Fat: 16 g
- Protein: 7 g
- Fiber: 3 g
- Sugar: 1 g
- Sugar Alcohols: 10 g
- Carbohydrates: 16 g
- Net Carbs: 3 g
- Sodium: 190 mg