👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
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2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt until well combined and lump-free.
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3
In a separate medium bowl, whisk the eggs until light and frothy. Stir in the almond milk, melted butter, lemon zest, lemon juice, and vanilla extract.
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4
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix the batter.
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5
Divide the batter evenly among the 12 prepared muffin cups.
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6
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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7
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
💡 Notes
For an extra touch, drizzle cooled muffins with a glaze made from powdered erythritol and a little lemon juice. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Muffins can also be frozen for up to 2-3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
6g
Total Fat
15g
Saturated Fat
4g
Carbs
5g
Fiber
3g
Sugar
1g
Sodium
180mg
Cholesterol
45mg
