Lemon Poppy Seed Cloud Muffin Recipe | @Atkins

Lemon Poppy Seed Cloud Muffin Recipe


Atkins Lemon Poppy Seed Cloud Muffin
3.1g
Net Carbs
Prep Time: 1 Minutes
Style:American
Cook Time: 1 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

19.2g

Protein

15.5g

Fat

0.3g

Fiber

240.6cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 oz Cream Cheese
  • 1 large Egg
  • 0 4/24 fl oz Lemon Juice
  • 0 1/2 tsp Lemon Zest
  • 2 Tbsp Vanilla Whey Protein
  • 0 1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 0 1/2 tsp Poppy Seed
  • 0 1/2 packet 100% Natural Stevia Sweetener
  • 1 tsp Vanilla Extract

DIRECTIONS

 

For Atkins 20 Phase 1 during the first two weeks of Induction, omit the poppy seeds in this recipe. 
 
  1. 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).
  2. Add the egg, lemon zest and lemon juice (1-2 tsp) and whisk it with the cream cheese.
  3. 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).
  4. 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.
 

 

Cooking Tip

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