Ingredients

• 0.33 cups low-calorie natural sweetener , such as Swerve®
• 0.25 cups almond flour
• 0.25 cups coconut flour
• 1 tablespoon poppy seeds
• 1 lemon , zested
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons xanthan gum , Optional
• 3 large eggs
• 3 tablespoons butter
• 2 tablespoons sour cream
• 0.5 teaspoons vanilla extract
• 2 tablespoons heavy whipping cream , or more to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
2. 2 Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
3. 3 Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.
4. 4 Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Nutrition per serving