Keto Lemon Poppyseed Muffins Fluffy. Bright. Low-carb perfection.

by Jenny Spencer

Here's how to whip up your new fave treat (makes 8-10):

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup erythritol (or keto sweetener of choice)
• 1 tbsp poppyseeds
• 1 tsp baking powder
• Pinch of salt
• 3 large eggs
• ⅓ cup melted coconut oil or butter
• ¼ cup unsweetened almond milk
• Juice & zest of 1 lemon
• 1 tsp vanilla extract

Bake it:

1. Preheat oven to 350°F (175°C)
2. Mix dry ingredients. In another

3. Combine both & spoon into lined

4. Bake for 18-22 min until golden & toothpick clean.

Optional: Glaze with powdered sweetener + lemon juice drizzle
Macros per muffin (approx):

• 3g net carbs | 9g fat | 5g protein

Perfect with coffee snack!
or post-workout