Lemon Poppy Seed Cloud Muffin
3.1g
Net Carbs
19.2g
Protein
15.5g
Fat
0.3g
Fiber
240
Calories
Ingredients:
- 1/2 packet 100% Natural Stevia Sweetener
- 1/2 teaspoon Poppy Seed
- 1/2 teaspoon Lemon Zest
- 1/4 fluid ounce Lemon Juice
- 2 tablespoons Vanilla Whey Protein
- 1 teaspoon Vanilla Extract
- 1 ounce Cream Cheese
- 1 large Egg
- 1/4 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
Directions:
For Atkins 20 Phase 1 during the first two weeks of Induction, omit the poppy seeds in this recipe.
- Place cream cheese in a microwave safe mug. Heat for 10-15 seconds (enough to warm the cream cheese but not to fully melt it).
- Add the egg, lemon zest and lemon juice (1-2 tsp) and whisk it with the cream cheese.
- Add the whey protein powder (use a protein powder that has 1g NC or less per serving, one serving is about 1 oz), baking powder and poppy seeds; whisk to combine. Season with a pinch of salt,vanilla, and stevia (or up to 1/2 tsp other sugar substitute).
- Heat the mug in the microwave for 1 min (microwave times vary so you may need to increase the time by 10-20 seconds if it does not cook through with 1 minute.) Remove muffin by turning over onto a plate. Run a knife around the inside of the mug to more easily release it.
