Keto//Gluten Free Lemon Poppyseed Muffin


Muffins are such a good little snack to have around. I usually make a batch and freeze them individually so I can thaw them out as needed during the week. I like to pack lots of fiber in them and everyone around here loves these! The lemon poppyseed version is definitely a favorite on the lunch boxes. 

For these ones I like to use a mixture of almond flour, golden flaxseed and a touch of psyllium husk powder. Make sure the golden flaxseed meal and the psyllium husk powder are finely ground ( I always regrind mine ) as this will assure better texture.  I like to use a blander to make muffins and it couldn't be any quicker or easier! You just put it all together in a blander and done. No time, no mess and yummy treats in the end.

gluten free keto sugar free lemon poppyseed muffins

How pretty are they? But to make them even prettier and more delicious I top them with a lemon glaze. They just become even more irresistible. A powdered sweetener is needed to make the glaze, and because we are a little sensitive to the cooling sensation of erythritol based sweeteners, I used a mixture of powdered Allulose and stevia ( liquid Stevia works fine since we only need a couple of drops)

sugar free lemon glaze on keto gluten free low carb lemon poppyseed muffins

Also, I have noticed the texture of these tend to get even better the next day! Or several hours after cooling. But you can also certainly enjoy them right away like I usually do.

sugar free keto gluten free low carb lemon poppyseed muffin with sugar free lemon glaze 


Keto//Gluten Free Lemon Poppyseed Muffin - 8 Servings

What you will need:

Muffin:

 

Lemon glaze:

 2 drops of stevia (optional, I use because Allulose is a touch less sweet)

Preparation:

  1. Pre-heat oven to 340F and line your muffin tray. Mix all of your dry ingredients, except the sweetener, in a bowl.

     

  2. Add to a blender the eggs, coconut oil, sweetener, lemon juice, lemon zest and almond milk. Blend for a couple of minutes on medium speed.

     

  3. Add to the egg mixture on the blender your flour mixture and pulse to combine. Do not over mix the batter.  Let the batter sit for about 5 minutes, it will thicken a little bit

     

  4. Fill your lined tray with the batter and pop it into the oven for 15-20 minutes. This will depend on your oven, so just keep an eye on the at minute 15.

     

  5. Let them cool on a cooling rack. Make your glaze by simply mixing the lemon juice, stevia if using, zest and powdered sweetener to desired consistency. Once cooled, add your lemon glaze to the top of your muffins.

     

Enjoy!


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