An easy keto muffin recipe. These are higher in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8
Ingredients
- ⅓ cup low-calorie natural sweetener (such as Swerve®)
- ¼ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon poppy seeds
- 1 lemon, zested
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (Optional)
- 3 large eggs
- 3 tablespoons butter
- 2 tablespoons sour cream
- ½ teaspoon vanilla extract
- 2 tablespoons heavy whipping cream, or more to taste
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
- Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
- Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.
- Bake in the preheated oven until tops are golden, 15 to 20 minutes.
