Low Carb LEMON POPPYSEED MUFFINS + A Channel Update – The BEST Keto Muffin Recipe

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There’s nothing better than the zing of citrus, especially in the cold months of winter. These Low Carb Lemon Poppyseed Muffins bring the brightness of summer into your kitchen just when you need it most. The addition of whey protein isolate provides a light, fluffy texture not often found in typical low carb baked goods or keto deserts. I hope you love these keto muffins – they’re gluten free, sugar free, dairy free and perfect for breakfast, snack or a desert!
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Low Carb Lemon Poppyseed Muffins
by Highfalutin’ Low Carb

INGREDIENTS
1/2 cup almond flour
1/3 cup coconut flour
1/4 cup whey protein powder
1/2 cup granulated monkfruit/erythritol sweetener blend
1 tsp baking powder
2 Tbsp poppy seeds
1/3 cup almond milk
1/4 cup avocado oil
4 eggs
Juice of 1 lemon (2 Tbsp)
Zest of 1 lemon (1 heaping Tbsp)

INSTRUCTIONS
1. Preheat oven to 350°F and place paper baking cups in a muffin pan.

2. Sift together the almond flour, coconut flour, whey protein powder, baking powder, sweetener, and poppy seeds.

3. In a separate bowl, whisk together the oil, eggs, almond milk, lemon juice and lemon zest.

4. Combine the wet and dry ingredients and whisk.

5. Fill the 12 muffin cups evenly.

6. Bake at 350°F for 20-22 minutes until the muffin springs back when touched or a toothpick inserted into the center comes out clean. Let cool and enjoy!

Makes 12 muffins.

NUTRITIONAL INFORMATION
120 Calories
9.5g Fat
4.8g Protein
12g Total Carbs
1.7g Fiber
8g Sugar Alcohols
2.3g Net Carbs

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PRODUCTS USED IN THIS VIDEO

Microplane Zester: https://amzn.to/2FSZv6i
Amco Citrus Juicer: https://amzn.to/38d9XSn
Stainless Steel Mixing Bowl w/ Ring: https://amzn.to/2SrUfe3
Wilton Muffin Pan: https://amzn.to/2QTLtYq
Proteak Cutting Board: https://amzn.to/2Qb2dLX

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