These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Per Serving: 116 calories; protein 3.6g; carbohydrates 10g; fat 10.7g; cholesterol 87.9mg; sodium 240mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.