Preheat oven to 350 degrees F.

Line muffin tin with muffin liners.

Add almond flour, coconut flour, erythritol, baking powder and poppy seeds to a medium bowl. Mix well.

Add melted butter and continue mixing.

Finally, add heavy cream, eggs, lemon zest, lemon juice and liquid stevia.

Using hand beaters, blend for 10-15 seconds. Don't over blend.

Add batter equally to muffin tins.

Bake for 27-30 minutes or until lightly golden.

Let cool on a cooling rack.