Low Carb Gluten-Free Lemon Poppy Seed Muffins
Lemon poppy seed muffins are my favorite... so I made these with coconut flour.. very good! I hope you enjoy them.
Lemon Poppy Seed Muffins
makes 6, 1.7 net carbs each
3 eggs, separated
3 Tablespoons melted organic butter or high quality coconut oil
½ teaspoon NuNaturals stevia powder (or ¼ teaspoon SweetLeaf or any other brand)
2 Tablespoons Erythritol
2 Tablespoons fresh squeezed organic lemon juice
makes 6, 1.7 net carbs each
3 eggs, separated
3 Tablespoons melted organic butter or high quality coconut oil
½ teaspoon NuNaturals stevia powder
(or ¼ teaspoon SweetLeaf or any other brand)2 Tablespoons Erythritol
2 Tablespoons fresh squeezed organic lemon juice
1 Tablespoon fresh organic lemon zest
¼ teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon baking powder
1 Tablespoon poppy seeds
flour sifter
muffin tin
Preheat oven to 400 degrees F. Cut out parchment paper circles to fit in bottom of muffin tins. Grease muffin tins & papers well with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
In another bowl, mix together egg yolks, melted butter, stevia, erythritol, salt, lemon juice, vanilla and lemon zest. Combine coconut flour, baking soda, and baking powder in the sifter and sift into batter, mixing well. Stir in poppy seeds. Fold egg whites into batter. Immediately spoon batter into muffin tin, filling to the top. They won't rise much. Bake for 13 - 16 minutes.
flour sifter
muffin tin
Preheat oven to 400 degrees F. Cut out parchment paper circles to fit in bottom of muffin tins. Grease muffin tins & papers well with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
In another bowl, mix together egg yolks, melted butter, stevia, erythritol, salt, lemon juice, vanilla and lemon zest. Combine coconut flour, baking soda, and baking powder in the sifter and sift into batter, mixing well. Stir in poppy seeds. Fold egg whites into batter. Immediately spoon batter into muffin tin, filling to the top. They won't rise much. Bake for 13 - 16 minutes.
Your muffins are my current go to recipe, these are great. And always turn out nice.
ReplyDeleteDo you have the nutritional information for these? Calories, Fat, Fiber, Protein, Carbs per each? Thanks!
ReplyDeleteDiana
Thank you so much for this! Lemon and poppy seed muffins are my favourite!!!
ReplyDeleteHow many carbs do these have?
ReplyDeleteAs it states in comments, I don't do nutritional info anymore, sorry! This is my hobby only.
DeleteI bake with Erythritol, but I don't use liquid stevia. I have EZ-Sweetz, could I substitute that for the Stevia? Would I use 1/2 or 1/4 teaspoon. This recipe looks wonderful, I can't wait to try it.
ReplyDeleteI haven't done any low-carb baking up to this point. Some of the ingredients intimidate me because I'm unfamiliar with them. Erythritol and stevia powder are expensive. Can I substitute Splenda to try out the recipe before committing to that expense? If so, what quantity would you recommend? Thanks!
ReplyDeleteyes, there is a substitution page, and splenda is 1:1 sugar.
Delete