Ingredients
1 ½ cups blanched almond flour
¼ cup coconut flour
2 ½ teaspoons baking powder
2 large eggs
½ cup unsalted butter, softened
1/3 cup erythritol
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 ½ tablespoons poppy seeds
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, beat eggs, then add softened butter and erythritol. Mix until smooth.
Add lemon zest, lemon juice, vanilla extract, and poppy seeds to butter mixture. Gradually stir in dry ingredients until just combined.
Divide batter evenly among muffin cups, filling each ¾ full. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container.
Note: If omitting coconut flour, use 2 extra egg yolks and add 1–2 tablespoons almond flour to the dry ingredients.
Notes
For a gluten-free option, ensure all flours are certified. Store leftovers at room temperature for up to 3 days or freeze for longer storage.
To enhance moisture, brush tops with a keto-friendly lemon glaze after baking (1 part powdered erythritol and 2 parts lemon juice).
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg