Low Carb Lemon Chia Muffins

We were up to visit our daughter for Easter and she served some delicious lemon muffins so that got me to thinking that I needed to make a low carb lemon muffin but I decided I would make Low Carb Lemon Chia Seed Muffins. I am so glad that I decided to, because they are to die for if you love lemon or even if you don’t. You can taste the almond with the lemon in the muffin and I think it is delightful, you could switch it up with vanilla or even lemon extract. I found they sunk just a small amount in the center but that didn’t matter, these Low Carb Lemon Chia Muffins turned out amazingly.

They are a MUST to try!

So lets get started and I will show you how to make them!!!

1 1/4 cup almond flour

2 Tbsp coconut flour

1 Tbsp poppy seeds chia seeds

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup powdered erythritol or xylitol

1/4 cup fresh lemon juice, plus the zest of 1 lemon

3 eggs whisked

1 Tbsp coconut oil

1 tsp almond extract

Instructions

Preheat oven to 350-degrees F

In a small bowl, mix all the wet ingredients together

In a medium bowl, combine all the dry ingredients

Pour the wet ingredients into the dry ingredients , stir and mix well

Let batter set for a few minutes, ( the coconut flour absorbs and thickens the batter) then stir it again

Grease a muffin tin or use muffin liners and fill two-thirds full

Bake about 20 minutes, check with a toothpick if it comes out clean, remove from oven

Servings: 10

Yield: 4.7 net carbs

Stay healthy and live well!

Gayle