Keto Lemon Poppyseed Muffins

Step by Step Instructions

1. 1

   Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

2. 2

   Whisk together almond flour, coconut flour, baking powder, salt, and poppy seeds.

   For this step

   • 1 ¼ cup almond flour
   • 3 tablespoons coconut flour
   • 2 teaspoons baking powder
   • 1/4 teaspoon salt
   • 2 tablespoons poppy seeds
3. 3

   Add the butter, cream cheese, and coconut oil to a larger microwave safe bowl. Melt in the microwave at 30 second intervals until melted. Whisk until smooth.

   For this step

   • 4 tablespoons unsalted butter
   • 4 tablespoons cream cheese
   • 2 tablespoons coconut oil
4. 4

   Whisk in the sugar and sour cream until combined. Then whisk in the eggs, lemon juice and zest, and vanilla.

   For this step

   • 1/2 cup granulated sugar-free sweetener
   • 1/4 cup sour cream
   • 4 eggs
   • juice and zest from one large lemon or two small lemons
   • 1 teaspoon vanilla extract
5. 5

   Slowly sprinkle in the dry ingredients into the wet ingredients and mix until you have a thick batter.

6. 6

   Use a large scoop or a ⅓ cup measure to fill the lined muffin cups about ¾ full. You should have enough to fill 10-12 muffin cups.

7. 7

   Bake the muffins in the preheated 350°F oven for 15-20 minutes or until the tops of the muffins spring back when touched and a tester inserted in the center comes out clean.