Preheat your oven to 350℉ (180℃) and Line a muffin pan with 12 muffin liners and grease the liners, or can use a greased silicone muffin pan.
In a large mixing bowl, combine the almond flour, granular sweetener, sea salt, lemon zest, baking powder, and poppy seeds. whisk or stir until free of lumps. Set aside.
½ tablespoon Lemon Zest, ⅔ cup Granular Low-Carb Sweetener, 2 cups Almond Flour blanched super fine, 2 teaspoons Baking Powder, 1 tablespoon Poppy Seeds, ⅛ teaspoon Sea Salt
In a medium mixing bowl, whisk together the eggs, sour cream, lemon juice, lemon extract and vanilla extract.
3 large Eggs, ½ cup Sour Cream, ¼ cup Lemon Juice, 1 teaspoon Lemon Extract, ½ teaspoon Vanilla Extract
Add the wet ingredients to the dry ingredients and mix with a spoon until combined and smooth.
Divide the batter evenly among the muffin liners or cups (about ⅔ full).
Bake for 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for at least 10 minutes before removing them from the pan.
Mix the lemon glaze ingredients until smooth, and drizzle the muffins with the glaze.
⅓ cup Low-Carb Powdered Sweetener, 1 ½ tablespoons Lemon Juice
Serve. Can be stored in a covered container for 3 days and for up to a week in the fridge.
Notes
*All Nutritional Data are Only Estimates Based on the Products I Used.*Yield: 12 muffins, Servings: 12, Serving Size: 1 muffin, Net Carbs per Serving: 3g, Amounts per Serving-