Tired of eggs for breakfast? Need a quick and yummy snack? Check out these delightful keto lemon poppy seed muffins. The perfect blend of flavors!
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Lemon Poppy Seed Muffins
Ah, the keto Lemon Poppy Seed Muffin – where do I even begin? This isn’t just another keto recipe to add to your ever-growing list. No, my friends, this is a game changer, a true revolution in the world of keto baking. Imagine, if you will, the perfect blend of tangy lemon zest and crunchy poppy seeds wrapped up in a moist, fluffy muffin that just so happens to be keto-friendly. Sounds like a dream, right? Well, pinch yourself, because it’s real, and it’s spectacular.
What truly makes these muffins stand out in the crowded world of treats is the lemon. It’s not just a hint or a whisper of lemon; it’s a full-on lemony extravaganza. Each bite bursts with the zest and juice of real lemons, providing that vibrant, citrusy aroma that makes your mouth water and your heart sing. And then, when you think it can’t get any better, you hit the poppy seeds – that tiny crunch, that subtle nuttiness. It’s the culinary equivalent of a mic drop.
Sometimes, eggs just get boring for breakfast. I like to throw in muffins, coffee cakes and other fun breakfast loaves! Check out this blueberry crumb loaf or this keto blueberry bread! A great way to switch up your breakfast and get in some berries too. Between that and these keto lemon poppy seed muffins – you may not ever go back to eggs.
How many carbs are in a keto lemon poppy seed muffin?
For these keto muffins, there is only 1 net carb per muffin! They are perfectly keto, low carb and gluten free.
How long do keto lemon poppy seed muffins last?
Keto lemon poppy seed muffins should be stored in an airtight container in the fridge. They will last for about 3-4 days. But I’m sure they will be eaten up long before that.
Flavors
Lemon – As I already said above, I tamed the lemon flavor a bit in this recipe. It has the perfect lemon flavor without causing your cheeks to pucker or your eyes to water! Which sometimes can be fun and other times not. And if you absolutely love lemon treats, be sure to look at this lovely lemon keto pound cake!
Poppy Seed – I don’t eat poppy seeds very often. But when I do, I like to eat them with a lemon flavor.
I feel like that should be a meme!
Sweeteners
As you probably know, Besti Allulose is my favorite sweetener. I chose to use allulose for this recipe, along with a few drops of liquid stevia.
Some people find keto sweeteners have an aftertaste. I find this to be true sometimes and other times not. I like to use erythritol (and sometimes allulose) along with liquid stevia as they both complement each other and remove any possible aftertaste!
Kitchen Essentials
Lemon Zester and Juicer – I like a tool that will do both! This recipe is extra special when you use fresh lemon juice. And, if you are going to have to zest a lemon, you might as well use the juice too!
Hand Beaters – Most of the mixing can be done with a spatula but I like to end with a hand beater.
Muffin Tins – You will definitely need muffin tins. Trust me, I’ve tried filling muffin liners with the holder and it simply does not work!
Muffin Liners – These make cleanup so much easier!
Other Muffins You Might Like
Chocolate Chip Pumpkin Muffins
Lemon Poppy Seed Muffins
Equipment
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/3 cup low carb granular sweetener
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds
- 1/4 cup melted salted butter
- 1/2 cup heavy cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1.5 tablespoons fresh lemon juice
- 5 drops liquid stevia
Instructions
- 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.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
