Author Notes
Inspired by the glazed, lemon cake recipe at "I Breathe I'm Hungry" (http://www.ibreatheimhungry.com/2017/03/keto-lemon-sour-cream-muffins-low-carb.html) —Brian Coppola
Ingredients
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1/2 cup
butter, softened
-
1/2 cup
sweetener (Swerve, powdered)
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3
eggs
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1.5 cups
almond flour
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1/2 cup
coconut flour
-
2 teaspoons
baking powder
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1/4 teaspoon
arrowroot powder
-
1/4-1/2 cups
freshly squeezed lemon juice
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8 tablespoons
freshly grated lemon zest
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1/2 teaspoon
vanilla
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1 cup
full fat sour cream
-
4-6 tablespoons
poppy seeds
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4 tablespoons
butter, melted (topping)
-
3/4 cup
almond flour (topping)
-
3 tablespoons
sweetener (Swerve powder) (topping)
-
1 teaspoon
lemon zest (topping)
-
1 tablespoon
coconut flour (topping)
-
1/2 cup
sweetener (Swerve powder) (glaze)
-
4 tablespoons
fresh lemon juice (glaze)
Directions
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Simply combine all of the muffin ingredients in a mixing bowl and mix thoroughly. You can use a blender if you wish. Preheat oven to 350F and line 12 muffin tins with paper liners.
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For the topping, combine the melted butter with the other ingredients to make a crumb.
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Divide the muffin batter evenly into the muffin tins with a 1/4 cup scoop.
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Crumble the topping over each muffin. Bake for 25 minutes.
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Prepare the glaze by combining the sweetener with some lemon juice. Adjust the amounts to get a thick nut mobile glaze.
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After the muffins are baked and slightly cooled, spoon and spread some glaze over each one and sprinkle the tops with more zest. Cool completely, wrap in plastic and refrigerate to store.
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