Keto Lemon Poppyseed Muffins (AKA I try Swerve for the first time)
1 stick butter
8oz cream cheese
¾ cup Swerve granulated sweetener
2 tsp lemon extract
Zest of 1 lemon
2 cups almond flour
1 ½ baking powder
1 Tbl poppyseeds
¼ tsp salt
Cream the butter, cream cheese, and sweetener together with an electric mixer (or serious elbow grease).
Add the eggs, one at a time, thoroughly scraping the bowl and mixing between each addition. Mix in the lemon extract.
Mix the zest, almond flour, baking powder, poppy seeds, and salt. Add to the wet ingredients and mix thoroughly.
Fill a cupcake pan with paper or silicone baking cups, and fill each cup ¾ of the way up.
Bake at 350F for 15-20 minutes. The cakes should be lightly browned and should bounce back when lightly pressed upon.
These little guys are delightful on their own, but if you want to go a little extra, try this lemon glaze.
1 cup Swerve confectioners sweetener
1 Tbl lemon juice
Whisk the sweetener and lemon juice together. Add water until the glaze is the desired consistency.
When the cakes are completely cool, turn them upside down and dip into the glaze. Let the glaze set and enjoy. Or you can stuff one into your mouth right after dipping as I did.