Years ago, I found an amazing recipe for keto lemon poppy seed muffins. I wanted to make some last week, but I was missing a couple of key components: poppy seeds and actual lemons. Now, I love improvisation in the kitchen, so I grabbed my favorite alternative to poppy seeds...
The above recipe also called for the zest from a lemon. I didn't have any lemons, and grad school had me way too tired to go to the grocery store. Fortunately, I had loads of lemon juice in my freezer. During winter, my mom's trees grow beautiful lemons. She squeezes the juice and freezes them to last the rest of the year. I frequently "steal" jars from her packed fridge (I don't know if it counts as stealing if she knows and encourages it...). This is just one shelf of her freezer after I'd just raided it (she is also the mistress of glass jar/bottle recycling):
With my substitutions ready, I jumped right in to the new recipe:
1/2 cup flaxseed meal
1/3 cup almond flour
8 tsp oat fiber
1/3 cup erythritol
1 tsp baking powder
2 tbsp chia seeds (plus another tbsp to sprinkle on top if you want)
1/4 cup heavy whipping cream
1/4 cup salted butter (if you only have unsalted, add 1/8 tsp salt)
2 tbsp lemon juice
1 tsp vanilla extract
25 drops liquid Stevia
Preheat the oven to 350°. Combine the flaxseed meal, almond flour, oat fiber, erythritol, baking powder, and chia seeds in a bowl. In a separate bowl, combine the heavy whipping cream, butter, eggs, lemon juice, vanilla extract, and liquid Stevia. Combine the dry and wet ingredients and pour into cupcake liners. Make sure to get the cupcakes in the over quickly so that the chia seeds don't soak up the liquids and expand! Bake for 15-20 minutes, let cool, and enjoy!
This recipe makes approximately 14 cupcakes with the following nutritional information:
Fat: 8.9 g
Dietary Fiber: 1.9
Net Carbs: 1 g
Protein: 3.3 g
Just a former fat girl who loves food...
and her cat.
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