Keto Lemon Poppyseed Muffins
A delicious fresh and light lemon poppyseed muffin, made with low carb with almond flour, coconut flour, and collagen. These are especially delicious with a sugar free lemon glaze drizzled over the tops! Stash these in your freezer for on-the-go snacks or sweet cravings!
Servings: 12 muffins
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen protein powder
- 6 tablespoons monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs whisked
- 1/2 cup Greek yogurt full fat
- 1/4 cup avocado oil or melted coconut oil
- 3 tablespoons poppyseeds
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 cup powdered monk fruit sweetener
- 2-3 tablespoons lemon juice to desired thickness
Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
Add the eggs, oil, yogurt, lemon juice, lemon zest, vanilla, and poppyseeds to a large mixing bowl, and whisk to combine.
Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
Scoop the batter into the prepared muffin pan. This recipe divides into 12 perfect sized muffins.
Bake the muffins for 22 minutes, until the tops just begin to brown.
Allow muffins to fully cool, then optionally drizzle with lemon glaze.
Calories: 190kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 94mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg