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Steps to Make Low Carb Lemon Pudding Cake

Friday, July 16, 2021

Keto Low-Carb Lemon Poppy Seed Muffins

But, after seeing several bundt cakes in my pinterest feed the other day, i thought i would try my hand at making my own low carb version.

Recipe Summary Keto Low-Carb Lemon Poppy Seed Muffins

These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little.

Ingredients | Low Carb Lemon Pudding Cake

  • 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 eggs
  • 3 tablespoons butter
  • 2 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream, or more to taste
  • Directions

  • Preheat 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 extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
  • Bake in the preheated oven until tops are golden, 15 to 20 minutes.
  • Xanthan gum helps improve texture but is not vital to the recipe.
  • You will need 1 to 4 tablespoons heavy cream depending on the size of the eggs used.
  • Coconut oil can be substituted for the butter if desired.
  • Info | Low Carb Lemon Pudding Cake

    prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 muffins

    TAG : Keto Low-Carb Lemon Poppy Seed Muffins

    Bread, Quick Bread Recipes, Muffin Recipes, Poppy Seed Muffin Recipes,


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