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Lemon Poppyseed Muffins


  • ¾ cup almond flour
  • ¼ cup golden flaxseed meal
  • 1/3 cup erythritol
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • ¼ cup salted butter, melted
  • ¼ cup heavy cream
  • 3 large eggs
  • Zest of 2 lemons
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 25 drops liquid Stevia


  • Pre-heat oven to 350F. In a bowl, combine al- mond flour, flaxseed meal, erythritol, and poppy seeds together.
  • Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanil- la, stevia, lemon zest, and lemon juice. Mix again until well combined.
  • Measure the batter out equally between 12 cup- cake molds. Bake for 18-20 minutes or until slight browning appears.
  • Remove from the oven and let cool for about 10 minutes on the counter. Slice and serve!