Keto Lemon Poppy Seed Muffins (nut free)

Keto Lemon Poppy Seed Muffins –

I wanted to highlight some fair trade ingredients in this post because the sourcing of our food is important and October is fair trade month. Many countries where ingredients come from do not have strong economies or equitable trade practices to protect workers, families, and farmers. It is something that we can easily do something about by making small changes in what we buy and eat.

I received a box of goodies from fair trade USA that was full of healthy ingredients that I used to make these delicious keto lemon poppy seed muffins. The great thing about fair trade is that the products are high quality and non-gmo also they are good for the environment. Fair trade helps there to be less child labor and can empower women in their communities, also buying these products helps to create schools and clean water. Seems like a great trade off for reading packages a little closer for the fair trade certified label and telling friends how to do the same. To learn more educate yourself at FairTradeusa.org

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Keto Lemon Poppy Seed Muffins

These delicious Keto Lemon Poppy Seed Muffins are perfect breakfast or on the go snack for low carb, Ketogenic, gluten, grain, dairy, sugar and nut free dieters.

Course Breakfast, Dessert, Muffin, Snack, Treat

Cuisine American

Keyword Dairy Free, Gluten Free, Grain Free, Keto, Ketogenic, LCHF, Low Carb, Nut Free, Sugar Free

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 Muffins

Calories 247 kcal

Author Caitlin Weeks

Ingredients

• 1/2 cup coconut flour
• 1/4 cup flax seed
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 heaping tablespoon poppy seeds
• 1/3 cup low carb granulated sweetener
• 1/2 cup coconut oil melted
• zest of 2 lemons
• 6 eggs beaten

For the icing:

• 1/2 cup coocnut shreds
• 1/2 cup coconut milk
• 1/2 cup coconut oil
• 2-4 drops lemon essential oil get the best essential oils here
• 1/2 teaspoon stevia extract

Instructions

1. Line muffin cups and preheat the oven to 350 degrees.
2. Mix the wet ingredients in one bowl and the dry ingredients in another bowl.
3. Add the dry to the wet and stir until well mixed.
4. Pour the mix in the muffin cups until 3/4 full and bake for 25 minutes or until set.
5. Let the muffins cool off.
6. Put all the icing ingredients in the food processor and pulse until it is a smooth consistency.
7. Ice the muffins, serve and enjoy.

Recipe Notes

Net Carbs: 2.2 g

Nutrition facts based on 12 servings

Nutrition Facts

Keto Lemon Poppy Seed Muffins

Amount Per Serving

Calories 247 Calories from Fat 225

% Daily Value*

Fat 25g38%

Cholesterol 82mg27%

Sodium 126mg5%

Potassium 93mg3%

Carbohydrates 3.7g1%

Fiber 1.5g6%

Sugar 1g1%

Protein 3.8g8%

Calcium 20mg2%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.