Lemon Flaxseed Muffins ... Keto Low Carb Breakfast

Lemon Flaxseed Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• ¾ cups almond flour
• ¼ cup ground flaxseed
• ¼ cup powdered erythritol
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ¼ cup canned coconut milk
• ¼ cup coconut oil, melted
• ¼ cup fresh lemon juice
• 3 large eggs
• 2 tablespoons grated lemon peel

Instructions:

1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing bowl.

3. In a separate bowl, whisk together the coconut milk, coconut oil, lemon juice, and eggs.
4. Stir the wet ingredients into the dry until just combined.
5. Fold in the grated lemon peel.
6. Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out clean.

7. Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.

Nutrition Info:

120 calories
11g fat
3.5g protein
3g carbs
1.5g fiber
1.5g net carbs

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