Keto Lemon Poppy Seed Muffins

These keto lemon poppy seed muffins are bright, tender, and lightly sweet, made with almond flour, a touch of coconut flour, fresh lemon zest and juice, poppy seeds, and a keto sweetener. They deliver vibrant lemon flavor and classic poppy seed crunch while staying low in carbs, making them perfect for breakfast, an afternoon snack, or serving to guests.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour muffins, gluten free, grain free, keto, lemon poppy seed muffins, low-carb, sugar free muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 180kcal

Equipment

muffin pan
paper liners or silicone muffin cups
Mixing Bowls
Whisk
Spatula
Microplane or fine grater
citrus juicer
cooling rack

Ingredients

Dry Ingredients

2 cups blanched almond flour finely ground, not almond meal
1/4 cup coconut flour
2 teaspoons baking powder aluminum free if possible
1/4 teaspoon fine sea salt
2 tablespoons poppy seeds

Wet Ingredients

3/4 cup granulated erythritol or monk fruit blend or your favorite 1:1 sugar-free sweetener
4 large eggs at room temperature
1/2 cup unsalted butter melted and slightly cooled; or use coconut oil
1/2 cup unsweetened almond milk or other low-carb nut milk
2 tablespoons fresh lemon zest from about 2 medium lemons
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F and line a standard muffin pan with paper liners or silicone cups.
In a medium bowl whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds until well combined and free of lumps.
In a large mixing bowl whisk the granulated sweetener and eggs until the mixture looks slightly thickened and the sweetener is mostly dissolved.
Whisk in the melted butter, almond milk, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined, being careful not to overmix so the muffins stay tender.
Let the batter rest for about 5 minutes so the coconut flour can hydrate and the mixture can thicken slightly to a scoopable consistency.
Divide the batter evenly among the muffin cups, filling each one about two thirds to three quarters full and smoothing the tops if needed.
Bake the muffins for 18 to 22 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the pan from the oven and let the muffins cool in the pan for 5 to 10 minutes to set before transferring them to a cooling rack to cool completely.
Serve the muffins at room temperature and store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate or freeze for longer storage.

Notes

For a stronger lemon flavor you can add an extra tablespoon of lemon zest or a few drops of lemon extract while keeping the liquid amount the same. If your sweetener is less sweet than sugar in a one to one ratio, taste the batter and add a little more before baking while staying mindful of carb counts. To keep the muffins very moist, avoid overbaking and remove them from the oven as soon as the centers are just set. These muffins freeze well when wrapped individually and stored in a freezer bag, and they can be reheated briefly in the microwave or a low oven before serving.

Nutrition