Keto Desserts to Buy in Toronto

 Keto Lemon Muffins – Gluten Free

Now, you’d ask me, why would you not make a Paleo version of the same thing then… well I could, of course, and I did… rightly so! but I just decided to publicize the keto version! In this blog post, you will find the paleo way of doing it as well!

And yes, Keto is more of an association to this recipe as it uses Mascarpone – a type of Italian cream cheese which is a must-have in the Keto kitchen but may not be considered to be Paleo compliant. However, the argument in favor of mascarpone is that this product is created after the denatured cheese rids its self of the whey without pressing or using any sort of a unnatural process as it has done in the case of other cheese formations i.e. basically it uses a more natural process to its formation and hence it can be considered whole food making it compatible for Paleo lifestyle if one can tolerate dairy.

Keto Lemon Muffins – Gluten Free

But there is not much data to support that argument and hence if I were to keep it 100% Paleo I would substitute it with our good old coconut cream!

So let’s get to making it then:

INGREDIENTS  

Wet Ingredients:

• Stevia Erythritol blend - 1/2 cup
• Eggs - 2 (Large brown organic)
• Lemon Juice - of 1 Lemon
• Lemon Zest - of one Lemon
• Pure Desi Ghee - 1/2 cup
• Mascarpone-1/2 cup or Coconut Cream - 1/2 cup (to keep it 100% Paleo compliant)
• Vanilla Extract - 2 teaspoons

Dry Ingredients:

• Almond Flour-1.5 cups
• Coconut Flour - 1 tablespoon
• Psyllium husk - 1 tablespoon
• Baking Soda - 1/2 teaspoon
• Cream of Tartar - 1/2 teaspoon
• Ginger Powder - 1/2 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Cardamom powder - just a pinch
• All Spice - just a pinch (Optional)
• Himalayan Sea Salt - 1/4th teaspoon
• Poppy Seeds:1 tablespoon

INSTRUCTIONS 

Directions:

1. Preheat the oven to 350 degrees
2. To a food processor add stevia sweetener and eggs and run them through to mix them well
3. Then add in the rest of the wet ingredients and run them over in a blender for about 30 seconds
4. Next add in all the dry ingredients one by one except the poppy seeds
5. Run them through the processor to form a cake like batter
6. Lastly add in the poppy seeds and give one last whirl
7. Line a 12 cups muffin tray with muffins liners and spoon in the batter into each of the cups one by one (use a piping bag to avoid hassle of the spoon)
8. Once lined bake the muffins for 22 minutes
9. Remove and let cool
10. Enjoy
11. Keep them in an air-tight container and store in fridge
12. Remove and eat either cold or by warming it for about 30 seconds through the microwave oven!

For more follow our site: https://www.youtube.com/watch?v=WlkpGp3yzq4

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