Gluten Free, Paleo & Keto Lemon Poppy Seed Muffins 2.0

INGREDIENTS

72 g

almond flour

40 g

flaxseed meal (finely ground*)

2 tbsp

psyllium husk (finely ground*)

1 tbsp

poppy seeds

1 1/2 tsp

baking powder

1/4 tsp

kosher salt

42 g

grass-fed butter (or coconut oil/ghee, at room temp)

1 cup

erythritol (xylitol, or coconut sugar if paleo, to taste (we use 1/3 cup))

zest one lemon

1 tsp

apple cider vinegar

1/2 tsp

vanilla extract

eggs

2 tbsp

lemon juice (freshly squeezed)

2 tbsp

sour cream (or coconut cream + 1/2 tsp apple cider vinegar)

3 tbsp

powdered sweetener

1/2 tsp

lemon zest

1 tsp

lemon juice (as needed)