Keto Lemon Vanilla Muffins
The keto Vanilla Lemon Muffins have a beautifully mild and sweet flavor given by the blend of vanilla and lemon making for a great snack during tea time or a sweet dessert whenever the heart desires
Ingredients
Ingredients
Wet Ingredients:
- Stevia Erythritol blend - 1/2 cup
- Eggs - 2 (Large brown organic)
- Lemon Juice - of 1 Lemon
- Lemon Zest - of one Lemon
- Pure Desi Ghee - 1/2 cup
- Mascarpone-1/2 cup or Coconut Cream - 1/2 cup (to keep it 100% Paleo compliant)
- Vanilla Extract - 2 teaspoons
Dry Ingredients:
- Almond Flour-1.5 cups
- Coconut Flour - 1 tablespoon
- Psyllium husk - 1 tablespoon
- Baking Soda - 1/2 teaspoon
- Cream of Tartar - 1/2 teaspoon
- Ginger Powder - 1/2 teaspoon
- Cinnamon powder - 1/2 teaspoon
- Cardamom powder - just a pinch
- AllSpice - just a pinch (Optional)
- Himalayan Sea Salt - 1/4th teaspoon
- Poppy Seeds:1 tablespoon
Instructions
Directions:
- Preheat the oven to 350 degrees
- To a food processor add stevia sweetener and eggs and run them through to mix them well
- Then add in the rest of the wet ingredients and run them over in a blender for about 30 seconds
- Next add in all the dry ingredients one by one except the poppy seeds
- Run them through the processor to form a cake like batter
- Lastly add in the poppy seeds and give one last whirl
- Line a 12 cups muffin tray with muffins liners and spoon in the batter into each of the cups one by one (use a piping bag to avoid hassle of the spoon)
- Once lined bake the muffins for 22 minutes
- Remove and let cool
- Enjoy
- Keep them in an air-tight container and store in fridge
- Remove and eat either cold or by warming it for about 30 seconds through the microwave oven!