Low Carb Gluten-Free Lemon Poppy Seed Muffins

Lemon poppy seed muffins are my favorite... so I made these with coconut flour.. very good!  I hope you enjoy them.

Lemon Poppy Seed Muffins
makes 6, 1.7 net carbs each

3 eggs, separated
3 Tablespoons melted organic butter or high quality coconut oil
½ teaspoon NuNaturals stevia powder (or ¼ teaspoon SweetLeaf or any other brand)
2 Tablespoons Erythritol
2 Tablespoons fresh squeezed organic lemon juice

1 Tablespoon fresh organic lemon zest
¼ teaspoon vanilla extract
¼ teaspoon baking powder

¼ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut flour

1 Tablespoon poppy seeds
flour sifter
muffin tin

Preheat oven to 400 degrees F. Cut out parchment paper circles to fit in bottom of muffin tins.  Grease muffin tins & papers well with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
In another bowl, mix together egg yolks, melted butter, stevia, erythritol, salt, lemon juice, vanilla and lemon zest. Combine coconut flour, baking soda, and baking powder in the sifter and sift into batter, mixing well. Stir in poppy seeds. Fold egg whites into batter.  Immediately spoon batter into muffin tin, filling to the top. They won't rise much.  Bake for 13 - 16 minutes.