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Lemon Poppy Seed Cloud Muffin Recipe


Atkins Lemon Poppy Seed Cloud Muffin
3.1g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1ozCream Cheese
  • 1largeEgg
  • 0 4/24fl ozLemon Juice
  • 0 1/2tspLemon Zest
  • 2TbspVanilla Whey Protein
  • 0 1/4tspBaking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 0 1/2tspPoppy Seed
  • 0 1/2packet100% Natural Stevia Sweetener
  • 1tspVanilla 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

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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