Lemon Almond Poppyseed Muffins

Ingredients

• Almond Flour2 cups
• Coconut Flour1/4 cup
• Powdered Erythritol (or your preferred keto-friendly sweetener)1/3 cup
• Poppy Seeds1 tablespoon
• Baking Powder1 teaspoon
• Salt1/4 teaspoon
• Eggs3
• Unsalted Butter (Melted)1/4 cup
• Unsweetened Almond Milk1/4 cup
• Fresh Lemon Juice2 tablespoons
• Lemon Zest1 tablespoon
• Almond Extract1 teaspoon

Instructions

1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. 2In a large mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, poppyseeds, baking powder, and salt.
3. 3In a separate bowl, beat the eggs. Then, add the melted butter, almond milk, lemon juice, lemon zest, and almond extract. Mix well until all the wet ingredients are combined.
4. 4Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and well-mixed.
5. 5Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
6. 6If desired, sprinkle some additional lemon zest on top of each muffin for added flavor and decoration.
7. 7Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. 8Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
9. 9Serve the muffins at room temperature and enjoy!