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    Keto Lemon Poppy Seed Muffins

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    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!

    Three lemon iced lemon poppy seed muffins.Pin

    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.

    Six keto lemon poppy seed muffins with lemon icing and lemon wedges.Pin

    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.

    Six keto lemon poppy seed muffins with lemon icing and lemon wedges.Pin

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    A lemon poopy seed muffin cut in half with a whole muffin behind it.Pin

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Equipment
    • 📖 Printable Recipe Card
    • Related

    Ingredients

    Lemon Poppy Seed Muffins ingredients.
    Lemon glaze ingredients for making keto lemon poppy seed muffins.

    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

    Greasing the muffin pan.Pin

    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.

    Mixing the dry ingredients.Pin

    In a large mixing bowl, combine the almond flour, granular sweetener, sea salt, lemon zest, baking powder, and poppy seeds.

    whisking the dry ingredients.Pin

    whisk or stir until free of lumps. Set aside.

    Pin

    Whisk together the eggs, sour cream, lemon juice, and vanilla extract in a medium-sized mixing bowl.

    Combine wet and dry ingredients.Pin

    Add the wet ingredients to the dry ingredients.

    Whisk until combined.Pin

    Whisk until thoroughly combined.

    Divide batter evenly among the muffin liners or cups.Pin

    Divide the batter evenly among the muffin liners or cups (about ⅔  full).

    Baking the muffins.Pin

    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.

    Mixing the icing.Pin

    Mix the lemon glaze ingredients until smooth.

    Drizzle icing on the muffins.Pin

    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

    • Muffin Pan
    • Lemon Zester Microplane
    • Lemon Juicer

    📖 Printable Recipe Card

    Three lemon iced lemon poppy seed muffins.Pin

    Keto Lemon Poppy Seed Muffins

    Stacey
    Keto lemon poppy seed muffins are a zesty twist on the classic lemon poppy seed muffin recipe.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 25 minutes mins
    Total Time 31 minutes mins
    Course Breakfast, Snack
    Cuisine American, baked goods
    Servings 12
    Calories 160 kcal
    Prevent your screen from going dark

    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.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *All Nutritional Data are Only Estimates Based on the Products I Used.*
    Yield: 12 muffins, Servings: 12, Serving Size: 1 muffin, Net Carbs per Serving: 3g, Amounts per Serving-

    Nutrition

    Serving: 1muffinCalories: 160kcalCarbohydrates: 5gProtein: 6gFat: 14gSaturated Fat: 3gCholesterol: 53mgSodium: 132mgPotassium: 44mgFiber: 2gSugar: 1g
    Keyword keto lemon poppy seed muffins, keto muffins, low carb lemon muffins
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Related

    Looking for other recipes like this? Try these:

    • A pyramid of lemon blueberry cheese danish muffins with blueberries and lemon slices in the background.
      Lemon Blueberry Cheese Danish Muffins
    • Nine keto lemon bars on a cutting board with a lemon in the background.
      Keto Lemon Bars
    • Low carb keto lemon cream cheese cookies with lemon icing
      Keto Lemon Cream Cheese Cookies
    • A keto iced lemon loaf that is sliced on a cutting board.
      Keto Iced Lemon Loaf

    Related Articles Across The Web:

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    Comments

      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Mindy says

      August 05, 2023 at 11:24 am

      5 stars
      So delicious! I love lemons and these lemon poppyseed muffins are moist, soft and full of lemon flavors!

      Reply
    2. Kushigalu says

      August 05, 2023 at 11:01 am

      5 stars
      I love the flavors in this muffin. So delicious.

      Reply
    3. Sara Welch says

      August 05, 2023 at 10:48 am

      5 stars
      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!

      Reply
    4. Neha says

      August 05, 2023 at 10:27 am

      How cute are these muffins, I love the color on them. Need to try your version before summer bids goodbye!

      Reply
    5. Suja md says

      August 05, 2023 at 9:38 am

      5 stars
      We really like this recipe. Never knew it was this easy to make. Will be trying without further delay!

      Reply
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