Lemon Chia Seed Muffins (Keto, Low-Carb, Gluten-Free)

Lemon Chia Seed Muffins

A yummy take on the traditional lemon poppy seed muffin. Delicious lemon flavor and only 3.3g net carbs each. My go to muffin in the morning. The texture is very soft and fluffy.

Makes 6 servings.

Ingredients:
Dry Ingredients 
1/4 cup coconut flour
1/4 cup almond flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp coconut palm sugar
2 scoops (320mg) stevia powder

Wet Ingredients
1/2 cup heavy cream
2 eggs
3 tbsp. canola oil
1/2 tsp vanilla

Other Ingredients
 juice of 1 lemon
3 tbsp. chia seeds

Directions:

1. Combine chia seeds and lemon juice and let sit.
2. Preheat oven to 400°F (200°C) and line standard sized muffin pan with 6 baking cups.
3. Sift coconut flour and cocoa together. Mix together all dry ingredients.
4. In separate bowl whisk heavy cream into whipped cream consistency.
5. Add eggs one at a time and continue whisking. Add canola oil and vanilla. 
6. Add chia seeds soaked in lemon juice (this will be almost like a little brick of seeds) and mix.
7. Pour in dry ingredients and mix until combined.
8. Using cookie scoop, split batter between the 6 baking cups and bake for 20 minutes.