Low-carb lemon poppy seed muffins

Low-carb lemon poppy seed muffins

Ingredients, for 12 perfect muffins

For the muffins:

• 2 cups almond flour
• 2 tsp baking powder
• 1/3 cup Lakanto Monkfruit (at Avril or natural food stores, even some Costcos)
• 2 eggs (vegan version: replace the 2 eggs with 2 tbsp ground flax seeds mixed with 6 tbsp water until thick and smooth, like an egg)
• 1 cup vegan sour cream (at Avril) or regular sour cream
• 1 tsp vanilla extract
• 1 tsp poppy seeds
• Zest and juice of 1 lemon

For the *cream cheese* frosting: – optional — :

• 230 g Daiya or Rawesome plain *cream cheese* (otherwise use regular cream cheese)
• 90 ml Belsoy soy cream, at Avril or natural food stores (otherwise use 10% cream)
• 45 g Lakanto Monkfruit (at Avril or natural food stores and even Costco)
• 1 tsp vanilla essence

Instructions:

For the muffins

1. Preheat the oven to 180°C/355°F.
2. Place all muffin ingredients in your mixer and blend at medium speed for 3 minutes, until the mixture is uniform.
3. Pour the mixture into 12 muffin tin holes greased with a little coconut oil or ghee.
4. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
5. Let cool.

For the frosting — optional-

1. Whip the cream cheese until softened, about one minute.
2. Add the Monkfruit and whip again.
3. Add the Belsoy soy cream or 10% cream, gradually, until everything is incorporated.
4. Whip with a hand mixer for 2-3 minutes.
5. Add the vanilla and mix.
6. Frost the cupcakes as you wish.
7. Keep the cupcakes in the refrigerator at all times, even without the frosting, for optimal freshness.