Keto Lemon Poppyseed Muffins

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

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	Stir in the melted butter, eggs, and heavy cream until smooth, ensuring no lumps are in the batter.
3	Once smooth, add in the baking powder, liquid stevia, vanilla extract, lemon zest, and lemon juice. Mix thoroughly until well combined.
4	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	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	Remove from the oven and let cool for about 10 minutes on the counter.
7	Slice and serve! They taste fantastic sliced in half with a pad of butter between the muffins. Great for eating with your morning coffee!