Keto Lemon Poppy Seed Muffins – Bright, Zesty, and Low-Carb

These Keto Lemon Poppy Seed Muffins are bright, soft, and just sweet enough to feel like a treat, without knocking you out of ketosis. They bake up tender with a fresh lemon tang and that classic poppy seed crunch. If you’re craving a bakery-style muffin that fits your low-carb lifestyle, this is a great go-to.

They’re quick to make, freezer-friendly, and perfect for breakfast, snacks, or a simple dessert. No complicated steps, no odd ingredients—just dependable, feel-good muffins.

What Makes This Recipe So Good

• True muffin texture: The combination of almond flour and a touch of coconut flour gives you a soft crumb—not dense or eggy.
• Bright lemon flavor: Fresh lemon zest and juice make these taste fresh and lively, not artificial.
• Low-carb and gluten-free: Made with grain-free flours and keto-friendly sweetener.
• Easy to customize: Add a simple lemon glaze, fold in blueberries, or swap the dairy to keep it dairy-free.
• Meal prep friendly: They store well and freeze beautifully for grab-and-go mornings.

Ingredients

• 2 cups fine blanched almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder (aluminum-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup granulated erythritol or monk fruit blend (sweeten to taste)
• 2 tablespoons poppy seeds
• Zest of 2 medium lemons (about 2 tablespoons packed)
• 1/3 cup fresh lemon juice
• 1/2 cup unsweetened almond milk (room temperature)
• 1/3 cup melted butter or ghee (or coconut oil for dairy-free), slightly cooled
• 3 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• Optional glaze: 1/2 cup powdered erythritol, 1–2 tablespoons lemon juice, pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil spray.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and sea salt.

   Break up any clumps for a smooth batter.

3. Add granulated sweetener, poppy seeds, and lemon zest to the dry ingredients. Whisk to distribute evenly.
4. In a separate bowl, whisk eggs until lightly frothy. Add lemon juice, almond milk, melted butter, and vanilla.

   Mix until smooth.

5. Pour the wet mixture into the dry mixture. Stir with a spatula until just combined. The batter should be thick but scoopable.

   If it seems dry, add 1–2 tablespoons more almond milk.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full for a nice dome.
7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Almond flour muffins firm up as they cool, so give them time.
9. For the optional glaze, whisk powdered erythritol with lemon juice and a pinch of salt until smooth. Drizzle over fully cooled muffins.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 2 days.

  Place a paper towel under and over the muffins to absorb moisture.

• Refrigerator: Keep up to 5–6 days. Warm in the microwave for 10–15 seconds to soften.
• Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge or reheat from frozen at 300°F (150°C) for 8–10 minutes.

Why This is Good for You

• Lower carbs, steady energy: Using almond and coconut flours keeps net carbs low, helping you stay in ketosis and avoid sugar crashes.
• Healthy fats: Butter or coconut oil provides satisfying fats that help with fullness and flavor.
• Protein and fiber: Almond flour adds a bit of protein and fiber for a more balanced snack.
• Vitamin C boost: Fresh lemon juice and zest offer a small hit of vitamin C and a bright taste without extra carbs.

What Not to Do

• Don’t overmix: Stir until just combined.

  Overworking the batter can make muffins dense.

• Don’t skip room temperature ingredients: Cold eggs or milk can cause the butter to solidify and create uneven texture.
• Don’t overbake: Almond flour dries out faster than wheat flour. Pull them as soon as they test done.
• Don’t use lemon extract alone: You need real zest for that bright, full lemon flavor.
• Don’t pack the measuring cups: Fluff almond flour before measuring and level it off for accurate amounts.

Variations You Can Try

• Blueberry Lemon: Fold in 1/2 cup fresh blueberries. Toss them in a teaspoon of almond flour first to help prevent sinking.
• Dairy-Free: Use melted coconut oil and a dairy-free milk like almond or coconut milk.

  Add a pinch of extra salt for balance.

• Lemon Cream Cheese Center: Blend 3 ounces softened cream cheese with 1 tablespoon powdered sweetener and 1 teaspoon lemon zest. Add a teaspoon to the center of each muffin before baking.
• Lemon Almond Crunch: Sprinkle sliced almonds on top before baking for a delicate crunch.
• Vanilla Bean: Add seeds from half a vanilla bean for a fragrant twist that pairs well with lemon.

FAQ

Are these muffins actually keto?

Yes. They’re made with almond and coconut flours, a keto-friendly sweetener, and no refined wheat or sugar.

Net carbs per muffin will vary based on your sweetener and glaze, but they’re designed to be low-carb.

Can I use only almond flour and skip coconut flour?

You can, but the texture changes. Coconut flour helps the muffins hold structure and adds tenderness. If skipping it, add about 1/4 cup more almond flour and watch the moisture—your batter may need a splash less almond milk.

What sweetener works best?

A granulated erythritol or monk fruit-erythritol blend works well and bakes like sugar.

Allulose is also great but can brown a bit faster, so reduce oven temperature by 10–15 degrees if using it.

Can I make these egg-free?

Egg substitutes don’t always play nicely with almond flour muffins. A flax egg can work in a pinch, but expect a denser texture and less lift. If you try it, use 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water).

How do I get a stronger lemon flavor?

Use both zest and juice, and don’t skimp on the zest.

You can add a few drops of pure lemon oil (not extract) for extra zing. A lemon glaze also amplifies the flavor without adding many carbs.

Why did my muffins sink?

Common reasons include underbaking, old baking powder, overmixing, or too much liquid. Make sure your baking powder is fresh and bake until the centers spring back lightly to the touch.

Can I bake these as mini muffins?

Yes.

Reduce bake time to about 10–12 minutes. Start checking early since small muffins can overbake quickly.

Do I need the poppy seeds?

No, but they add texture and that classic feel. If you skip them, the muffins will still be delicious and slightly softer.

Final Thoughts

Keto Lemon Poppy Seed Muffins bring bright flavor, a soft crumb, and a touch of nostalgia—all without the carbs you don’t want.

They’re simple to make and easy to adapt, whether you prefer a citrusy glaze or a handful of blueberries. Keep a batch on hand for busy mornings or a clean, satisfying snack. With a few pantry staples and a couple of lemons, you’re set for a muffin that tastes as good as it looks.