Keto Low-Carb Lemon Poppy Seed Muffins
These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
Step: 2
Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
Step: 3
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.
Step: 4
Bake in the preheated oven until tops are golden, 15 to 20 minutes.
NUTRITION FACT
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.
