These low carb lemon muffins are a zesty treat for any time of day!
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I have to confess that I’m not a huge fan of cakes and muffins. There are many other carb laden treats that would tempt me to the dark side first! But every now and then I feel in the mood for baking, and these lemon muffins were the result!
Whisk together egg yolk, heavy cream, Splenda, lemon zest and baking powder. I *love* my Microplane zester!
Stir in some almond meal and lemon juice.
Add the egg whites to a stand mixer and whisk until soft peaks form. Add a spoonful of the whites to the almond mixture, and stir well. Then add the remaining egg whites and carefully fold them into the mixture.
Spoon the batter into a six-hole muffin pan, lined with silicone liners or paper ones.
Bake in a preheated oven for 15-18 minutes until cooked through.
Or how about replacing the lemon with limes, instead?!? I hope you enjoy this tasty low carb snack!
Adapted from the Idiot Proof Diet Cookbook.