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DRY INGREDIENTS

Almond flour = 180 g / 1 1/2 cups

Coconut flour = 45 g / 5 3/4 tbsp

Other flour options:

1.  Solely almond flour = 360 g / 3 cups

2.  Solely coconut flour = 90 g / 3/4 cup

Baking Powder = 8 g / 2 tsp

Baking Soda = 1/4 tsp (optional)

Monk fruit = 50 g / 1/4 cup (This is a reduced amount to balance the sweetness from the lemon glaze. If you are omitting the lemon glaze, you need to increase the amount of sweetener in the cake up between 80 to 100 g).

Salt = 1/4 tsp

Poppy Seeds = 18 g / 2 tbsp

Zest = 1 lemon

WET INGREDIENTS

Eggs = 3 large (173 g)

Unsweetened Greek Yogurt = 120 g / 1/2 cup (OR Sour cream / Whipping cream / Coconut cream)

Unsalted melted butter = 60 ml / 1/4 cup (OR any keto friendly oil)

Fresh lemon juice = 45 ml / 3 tbsp

Vanilla extract = 1 tsp

LEMON GLAZE

Allulose powdered sweetener = 125 g / 1 cup (You can also use any keto friendly powdered sweetener)

Fresh lemon juice = 45 ml / 3 tbsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add the monk fruit and lemon zest. Press them together with a spatula or rub them with your fingertips to release the natural oil from the lemon zest and infuse the sweetener so the cake will be more flavorful.

4.  Add the rest of the dry ingredients and mix until well combined.

5.  Add all the wet ingredients and mix until well combined. The batter is quite thick.

6.  Spoon batter into the paper cups. I used 11 small and firm paper cups, but you can use any choice of paper cups or just spoon directly into greased muffin tins. The total servings will depend on what size of paper cups or muffin tins you used. Spread the top evenly.

7.  Bake at the middle rack for 15 to 18 minutes or until a wooden skewer comes out clean.

8.  Let the muffins cool completely then start making the lemon glaze.

9. To make the lemon glaze, combine the powdered sweetener and lemon juice. Add the lemon juice gradually until you get the right consistency. If it is too thick, just add more lemon juice. If it is too diluted, add more powdered sweetener. Pipe the lemon glaze over the top of the muffins. You can also use a spoon to drizzle the glaze over the top of the muffins.

[Total Servings = 11]

NUTRITION INFO PER SERVING

Total Carb = 4.0 g

Dietary Fiber = 1.6 g

Net Carb = 2.4 g

Calories = 148

Total Fat = 12.7 g

Protein = 4.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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