Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Coconut flour
  • 1/2 cup olive oil
  • 4 large eggs
  • 4 tbsp Low Carb Sugar Substitute
  • 4 tbsp lemon juice
  • 3 tbsp poppy seeds
  • 1/2 tsp lemon zest ((you can add more!))
  • 1.5 tsp Baking powder
  • 1/4 tsp Pink Himalayan Salt

Instruction

  • In one bowl combine the olive oil, eggs, lemon juice, and lemon zest.
  • In another bowl combine the coconut flour, erythritol, baking powder and salt.
  • Add the dry ingredients to the wet in two batches as you combine. Add the poppy seeds and combine again.
  • Grease a muffin tin or place muffin cups in the tin and evenly distribute the batter among 12 muffins. We like to use a cookie scooper!
  • Place in a 350 degree oven for 20-22 minutes. Allow to cool before digging in!
  • Store in a ziplock or sealable container in the fridge up to 2 weeks or freeze up to two months.