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| Lemon Almond Muffins LC SF GF |
entire recipe has 19 net carbs
1 serving has 3.16 net carbs
1¾
cup almond flour/meal
¾ teaspoon baking soda
2 large eggs
1 tablespoon avocado or olive oil
¼ cup sour cream
¼ cup erythritol + ¼ tsp stevia concentrated liquid drops or sweetener of choice to = ½ cup sugar
1½ teaspoon lemon extract
¾ teaspoon baking soda
2 large eggs
1 tablespoon avocado or olive oil
¼ cup sour cream
¼ cup erythritol + ¼ tsp stevia concentrated liquid drops or sweetener of choice to = ½ cup sugar
1½ teaspoon lemon extract
Preheat
your oven to 350 degrees.
Grease
or line your muffin pan. Mix all the dry ingredients in a small bowl (sift baking soda) and set
aside. Beat together the eggs, oil, sour cream, lemon extract,
erythritol and stevia. Mix the dry ingredients into the wet ingredients until combined. Quickly divide
batter between six muffin cups. Bake for 20 to 25 minutes,
or until a toothpick stuck in the center of a muffin comes out clean
and tops are a golden brown. Sometimes if i want to change it up i will add 1/2 tablespoon poppy seeds for Lemon Poppy Seed muffins. These muffins are not very sweet, so if you like your muffins sweeter by all means add a bit more sweetener.
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