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Low-carb lemon muffins

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Ingredients for 12 servings:

  • 4 eggs
  • ½ tsp salt
  • ½ tsp baking soda
  • 200 g almonds, blanched, ground
  • 100 g vegetable oil
  • 4 tsp sweetener
  • 1 shot of flavoring (lemon flavor)
  • 1 pack of lemon peel

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

very low carbohydrate content

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Combine the egg yolks, salt, and baking soda. Stir in the almonds and add the lemon zest and lemon flavoring. Fold in the egg whites. Pour the mixture into a muffin tin and bake for about 20-25 minutes at 180°C (top/bottom heat). All muffins together have about 10g of carbohydrates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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