Keto Lemon Poppyseed Muffins with CA Grown
I had the opportunity to participate in the most wonderful sustainable farming tour with CA GROWN last November. I can’t even tell you how incredible of an experience it was. First of all, I’ve always loved bulk food production. I get quite a fix from overseeing our production here at Sweet Laurel, however the farms we visited were next level! And to get to see how they are preparing for the future by creating sustainable and attainable farming practices, it was amazing. One greenhouse farm we visited prides itself in using ⅙ the water for 24x’s the produce because of the water saving practices they utilize, not to mention they are 95-98% pesticide free! Wow! Another interesting fact I learned is that California alone produces 400 different types of crops, and for 90 of them, California is the top producer in the world! To celebrate California, and it’s amazing produce, I created my own CA GROWN recipe. This is a delicious Keto Lemon Poppyseed Muffin recipe. In this recipe, the almond flour, olive oil, lemon juice and lemon are CA GROWN! And our organic eggs of course, as they are from a local California farm!
Yield: 9 – 12 muffins
Bake Time: 25 minutes
2 1/2 cups Almond Flour
1/2 cup Lakanto Monk Fruit Sweetener
1 teaspoon Baking Soda
1/2 teaspoon Pink Salt
1/3 cup Olive Oil (or Avocado Oil)
1/2 cup Lemon Juice
Zest of 1 Lemon
1 tablespoon Poppyseeds
Preheat oven to 350.
Line muffin tin with cupcake liners. In a bowl, stir together the almond flour, monk fruit sweetener, baking soda and pink salt. Stir until evenly mixed.
Slowly add eggs, olive oil, lemon juice, zest and poppyseeds. Stir until batter forms.
Drop 2-3 tablespoons of batter into muffin tin.
Bake 20-25 minutes. Cool and enjoy!