Low-Carb Almond Flour Lemon Muffins

Ingredients

• Almond Flour: 2 cups (fine)
• Sweetener: ½ cup (Erythritol or Stevia)
• Baking Powder: 1 tsp
• Eggs: 3 large
• Melted Butter: ¼ cup ( Coconut oil)
• Lemon Juice: 2 tbsp (fresh)
• Lemon Zest: 1 tbsp
• Vanilla Extract: 1 tsp

Preparation Steps

1. Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or grease it lightly with butter/oil.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, and sweetener until there are no lumps.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, melted butter, lemon juice, lemon zest, and vanilla extract until well combined.
4. Create the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until you have a smooth, consistent batter.
5. Baking: Scoop the batter evenly into the muffin cups, filling them about ¾ full. Place the tray in the center of the oven and bake for 20 to 25 minutes.Pro Tip: Insert a toothpick into the center; if it comes out clean, they are ready.
6. Cooling: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack. This helps them firm up and prevents crumbling.