These Keto Lemon Poppyseed Muffins are the perfect blend of zesty lemon and crunchy poppy seeds, creating a delightful burst of flavor in every bite. Not only are they a treat for your taste buds, but they’re also low-carb and sugar-free, making them a guilt-free indulgence.
Perfect for breakfast, a snack, or even dessert, these muffins are easy to whip up and will keep you satisfied without derailing your keto lifestyle. Made with almond flour, they are gluten-free and packed with healthy fats and protein. Whether you’re following a ketogenic diet or simply looking for a healthier alternative to traditional muffins, these Lemon Poppy Seed Muffins are sure to become a favorite in your household. Enjoy the bright, fresh flavors while staying on track with your wellness goals!
Keto Lemon Poppyseed Muffins
While people often think of eggs as a keto breakfast meal I prefer to go with a delicious muffin topped with a bit of butter and a cup of coffee or a cup of keto butter coffee. They also make a great portable meal to take with you if you need to run out the door in the morning.
I often make a double batch and place two muffins in a small freezer bag. When I want a quick snack to take to work just toss the bag with the frozen muffins in your lunch bag and they will be thawed by break time.
Here’s what you’ll need to make these muffins.
Ingredients for Keto Lemon Poppyseed Muffins
- Fresh Lemon– you’ll need a fresh lemon for this recipe as you’ll use both the juice and zest.
- Large Eggs – the eggs bind the almond flour and helps with the muffins rising.
- Almond Meal or Almond Flour – there is a slight difference between the two. Almond flour has had the outer skin of the almond removed so the final flour is lighter in color and texture. Almond meal is made by grinding the whole almond including the skin so the finished flour is a bit coarser in texture. Both can be used and the texture of the finished muffins is about the same.
- Baking Powder – this helps the muffins rise.
- Lemon extract – adding a little lemon extract boosts the lemony flavor in these muffins.
- Poppy Seeds – it wouldn’t be lemon poppy seed muffins without adding these crunchy little seeds.
- Swerve, Splenda or your favorite no calorie sweetener – you’ll want to use a granular no calorie sweetener for this recipe. I’ve made it using both Swerve and Splenda. If you use another type of sweetener it most likely will work but I have not tested it.
- Butter – I used butter in this recipe but you can swap it out for another type of oil if you prefer. I enjoy the added flavor that the butter adds to the recipe.
- Half and Half – you’ll need a bit of liquid to wet the dry ingredients. I used half and half but you can swap this out for your favorite type of dairy based milk or even a non dairy milk such as unsweetened almond milk or soy milk. Keep in mind that the net carbs may change depending upon what you use.
How to make Lemon Poppyseed Muffins
Preheat the oven to 350 F.
Line the muffin pan with cupcake or muffins liners or grease the pan.
In a large bowl mix the dry ingredients together.
In a medium bowl mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and combine the two until just mixed.
Portion into the muffin pan.
Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
If you don’t want to use a lemon, or don’t have one on hand, then just increase the lemon extract by a teaspoon.
Each muffins:
- Calories: 120
- Fat: 12 grams
- Total Carbs: 11 grams
- Fiber: 1 grams
- Sugar Alcohols: 7 grams
- Net Carbs: 3 grams
- Protein: 3 grams
You can easily double the batch and freeze these muffins. Often I will place two of them together in a small freezer bag. This makes them easy to grab and toss in a lunch bag before heading out the door. They thaw quickly but can easily be warmed in a microwave for 20 or 30 seconds.
Looking for other muffin recipes to try? You may also enjoy one of these keto muffin recipes:
Keto Chocolate Chip Peanut Butter Muffins
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Low Carb Lemon Poppyseed Muffins
Equipment
- 12-cup muffin tin
- Mixing bowl
- Mixing spoon
Ingredients
- 1 Lemon juice and zest of
- 3 Eggs
- 1 1/2 cups Almond Flour
- 1 tsp Baking powder
- 1/2 tsp Lemon Extract
- 2 tbsp Poppyseeds
- 1/3 cup Swerve or other no calorie sweetener
- 1/4 cup Butter melted
- 1/2 cup Half and half
Instructions
- Preheat the oven to 350 F.
- Line the muffin pan with cupcake liner or grease the pan.
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Combine the dry and wet ingredients until just mixed.
- Portion into the cupcake cups. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
Nutrition
If you are looking for other low-carb/keto recipe ideas, be sure to check out our growing Recipe Index full of low-carb/keto recipes!
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