Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine for best texture)
  • Coconut flour
  • Granulated erythritol or allulose (or a 1:1 keto sweetener blend)
  • Baking powder (gluten-free)
  • Salt
  • Poppy seeds
  • Eggs (room temperature)
  • Unsalted butter (melted and cooled) or coconut oil
  • Unsweetened almond milk (or another low-carb milk)
  • Fresh lemon zest (from 1–2 lemons)
  • Fresh lemon juice
  • Vanilla extract
  • Plain Greek yogurt or sour cream (for extra moisture; optional but recommended)
  • Powdered erythritol or allulose (for optional glaze)

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease generously.
  2. Whisk dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1 tablespoon poppy seeds. Break up any clumps for a smooth batter.
  3. Mix wet ingredients: In another bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted butter, 1/3 cup unsweetened almond milk, 2–3 tablespoons lemon juice, 1–2 tablespoons finely grated lemon zest, 1 teaspoon vanilla, and 1/4 cup Greek yogurt or sour cream.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 teaspoons more almond milk.
  5. Taste and adjust: Sweeteners vary. Taste the batter and add a little more sweetener or lemon zest if needed.
  6. Fill the tins: Divide the batter evenly among the 12 cups, filling each about 3/4 full. Smooth the tops with the back of a spoon.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Cool completely before glazing.
  9. Optional lemon glaze: Mix 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice until smooth and pourable. Drizzle lightly over cooled muffins. Let set for 10–15 minutes.