Ketogenic
Recipe Ingredients
3/4 cup Blanched Almond Flour
1/4 cup Golden Flaxseed Meal
1/3 cup Erythritol
1 tsp. Baking Powder
2 tbsp. Poppy Seeds
1/4 cup Salted Butter, melted
1/4 cup Heavy Cream
3 large Eggs
Zest of 2 Lemons
3 tbsp. Lemon Juice
1 tsp. Vanilla Extract
25 drops Liquid Stevia
Recipe Instructions
1
|
Pre-heat oven to 350F. In a bowl, use a fork to combine the almond flour, flaxseed meal, erythritol, and poppy seeds together. |
2
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Stir in the melted butter, eggs, and heavy cream until smooth, ensuring no lumps are in the batter. |
3
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Once smooth, add in the baking powder, liquid stevia, vanilla extract, lemon zest, and lemon juice. Mix thoroughly until well combined. |
4
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Measure the batter out equally between 12 cupcake molds. You can use silicone cupcake molds (much easier to remove after baking), or you can use a normal muffin pan. |
5
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Bake for 18-20 minutes or until slight browning appears. I prefer to bake on the higher side to get the nice crust on the bottom. |
6
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Remove from the oven and let cool for about 10 minutes on the counter. |
7
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Slice and serve! They taste fantastic sliced in half with a pad of butter between the muffins. Great for eating with your morning coffee! |