Keto lemon poppy seed muffins are a zesty twist on the classic lemon poppy seed muffin recipe; they are gluten-free, nutritious, and delicious but still packed in healthy fats.
Are you looking for a sweet and guilt-free way to satisfy your cravings? Keto lemon poppy seed muffins are the answer!
How easy it is to make these delicious, low-carb muffins will surprise you.
Our keto lemon poppy seed muffins are perfect for breakfast, dessert, or as a snack - they have just 3g net carbohydrates per serving.
This tasty and sugar-free treat offers an abundance of flavor with healthy ingredients.
My Low-Carb Lemon Blueberry Cheese Danish Muffins inspired the recipe on this site.
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In this article, you'll learn how to make and bake keto lemon poppy seed muffins, including the essential ingredients and helpful tips.
We've included all the information you need to make the perfect batch of muffins. So, let's get baking!
Ingredients
Lemon Poppy Seed Muffins
- 3 large Eggs
- ½ cup Sour Cream, full-fat
- ¼ cup Lemon Juice, I used a lemon juicer
- ½ tablespoon Lemon Zest, finely grated with a microplane
- 1 teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
- ⅔ cup Granular Low-Carb Sweetener
- 2 cups fine Almond Flour blanched super fine
- ⅛ teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 1 tablespoon Poppy Seeds
Lemon Glaze
- ⅓ cup Low-Carb Powdered Sweetener
- 1 ½ tablespoons Lemon Juice
See the printable recipe card for nutritional details & instructions.
Instructions
Preheat your oven to 350℉ (180℃) and Line a muffin pan with 12 muffin liners and grease the liners, or can use a greased silicone muffin pan.
In a large mixing bowl, combine the almond flour, granular sweetener, sea salt, lemon zest, baking powder, and poppy seeds.
whisk or stir until free of lumps. Set aside.
Whisk together the eggs, sour cream, lemon juice, and vanilla extract in a medium-sized mixing bowl.
Add the wet ingredients to the dry ingredients.
Whisk until thoroughly combined.
Divide the batter evenly among the muffin liners or cups (about ⅔ full).
Bake for 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for at least 10 minutes before removing them from the pan.
Mix the lemon glaze ingredients until smooth.
Drizzle the muffins with the lemon glaze.
Hint: Bake for 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Check muffins and try the toothpick test at 20-25 minutes depending on the oven.
Substitutions
- Fresh lemon juice - Instead of freshly squeezed lemon juice, you can use lemon juice concentrate.
Storage
Store the muffins in a sealed container at room temperature for 3 days, or store in the fridge for up to 7 days & reheat for 10 seconds in the microwave to warm.
Equipment
📖 Printable Recipe Card
Keto Lemon Poppy Seed Muffins
Ingredients
Lemon Poppy Seed Muffins
- 3 large Eggs
- ½ cup Sour Cream full-fat
- ¼ cup Lemon Juice
- ½ tablespoon Lemon Zest finely grated with a microplane
- 1 teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
- ⅔ cup Granular Low-Carb Sweetener
- 2 cups Almond Flour blanched super fine
- ⅛ teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 1 tablespoon Poppy Seeds
Lemon Glaze (icing)
- ⅓ cup Low-Carb Powdered Sweetener
- 1 ½ tablespoons Lemon Juice
Instructions
- Preheat your oven to 350℉ (180℃) and Line a muffin pan with 12 muffin liners and grease the liners, or can use a greased silicone muffin pan.
- In a large mixing bowl, combine the almond flour, granular sweetener, sea salt, lemon zest, baking powder, and poppy seeds. whisk or stir until free of lumps. Set aside.½ tablespoon Lemon Zest, ⅔ cup Granular Low-Carb Sweetener, 2 cups Almond Flour blanched super fine, 2 teaspoons Baking Powder, 1 tablespoon Poppy Seeds, ⅛ teaspoon Sea Salt
- In a medium mixing bowl, whisk together the eggs, sour cream, lemon juice, lemon extract and vanilla extract.3 large Eggs, ½ cup Sour Cream, ¼ cup Lemon Juice, 1 teaspoon Lemon Extract, ½ teaspoon Vanilla Extract
- Add the wet ingredients to the dry ingredients and mix with a spoon until combined and smooth.
- Divide the batter evenly among the muffin liners or cups (about ⅔ full).
- Bake for 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for at least 10 minutes before removing them from the pan.
- Mix the lemon glaze ingredients until smooth, and drizzle the muffins with the glaze.⅓ cup Low-Carb Powdered Sweetener, 1 ½ tablespoons Lemon Juice
- Serve. Can be stored in a covered container for 3 days and for up to a week in the fridge.
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Notes
Nutrition
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Mindy says
So delicious! I love lemons and these lemon poppyseed muffins are moist, soft and full of lemon flavors!
Kushigalu says
I love the flavors in this muffin. So delicious.
Sara Welch says
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Turned out light, sweet and delicious; easily, a new favorite recipe!
Neha says
How cute are these muffins, I love the color on them. Need to try your version before summer bids goodbye!
Suja md says
We really like this recipe. Never knew it was this easy to make. Will be trying without further delay!