Low Carb Lemon Poppyseed Muffins

By aerin8

Going low carb? You can still eat muffins with this easy to fix Lemon Poppyseed recipe adapted from from George Stella’s “Still Livin’ Low Carb” Cookbook.

Ingredients

• Cooking oil spray
• 4 large eggs
• 1 ⁄3 cup lemon juice
• 1 ⁄4 cup water
• 2 teaspoons lemon zest
• 2 teaspoons vanilla extract
• 2 cups Blanched Almond Flour
• 3 ⁄4 cup bulk sugar substitute
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder

Preparation

Step 1

Place oven rack in the center position and preheat to 375°F. Grease a 12-cup muffin pan with cooking oil spray. (Use a silicone muffin pan for best results.)

In a large bowl, beat eggs until frothy. Add the lemon juice, water, lemon zest, and vanilla extract, and beat to combine.

Add all remaining ingredients and mix well to create a batter.

Fill each of the greased muffin cups 2⁄3 of the way full.

Bake 20 to 25 minutes, until the tops of the muffins turn a light golden brown and a tooth¬pick stuck into the center of one comes out mostly clean.

Cool on a wire rack. For best flavor, serve chilled.