January 11, 2018

Homemade Low Carb, Sugar Free, Wheat Free Lemon Poppy Seed Muffins

About a year ago my husband spied a little Charlie Brown Christmas tree looking lemon tree at Lowe's at the end of the season.  It was on clearance for a dollar and was calling our name.  So he bought it for a buck, brought it home and it lived in our garage over the winter.  It was a little twig but soon greened up after living on our deck all spring and summer.  This Fall we brought it into the kitchen for the winter and it has rewarded us for buying it by giving us 4 lemons!  Now... what to make with this beautiful lemons?

Low carb lemon poppyseed muffins!

Using my regular almond poppyseed recipe I simply subtracted the almond extract and juiced 2 of the lemons; one was medium sized and the other small.  I peeled off the rind and grated it up using my micro-blade herb mill (link below) and added a pinch to the batter as well.  The results were delicious and even better since I grew my own lemons!

Lemon Poppyseed Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds (optional)
3/4 c sweetener granules - brand of your choice (Ideal & Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
Juice from 2 small lemons plus about 1/2 teaspoon of the grated rind - just the yellow part
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners.    In another bowl mix the pumpkin, butter, eggs and lemon juice.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.    Pour batter into greased or lined cupcake tins filled  3/4 full.  Bake at 325 for approximately 25 minutes.   This will make roughly 14-15 muffins and depending on the brands of ingredients used, will be 4-7 carbs per muffin. 

Our little twig of a tree grew 4 lemons this year!

You might also be interested in these related products available through Amazon;

Culina Micro Herb Mill with Blade Rotator
Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Keto Friendly, Flavor: Creamy Vanilla, 1 Pound (Packaging May Vary)
Bob's Red Mill Super-Fine Almond Flour, 16-ounce (Pack of 4)

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