If you love the taste of lemon and poppy like I do, then you’ll be an instant fan of these keto muffins. They’re so fast and easy to make and store (and freeze) well for a perfect breakfast throughout the week. Plus, they’re only 1.73g net carbs per muffin so you won’t have to feel guilty when you’re in a rush and need to leave the house.
I highly suggest popping them in the microwave for 15-20 seconds to warm through, slice in half, and place a pad of butter between them. Just for that extra kick of keto fat in the morning!
One of the great things about these are the texture when they’re fresh. The bottoms crust up really well and add just a little bit of extra crunch when they come out of the oven. You could easily whip up a quick cream cheese frosting that these would definitely stand up against, too, if you want a dessert.
Don’t forget to try out these Lemon Poppyseed Souffles either – they’re just as flavorful and a tasty, light dessert to serve when guests come over! Let me know how you like them both in the comments below.
Yields 12 Keto Lemon Poppyseed Muffins
The Preparation
- 3/4 cup almond flour
- 1/4 cup flaxseed meal
- 1/3 cup erythritol
- 2 tablespoons poppy seeds
- 1/4 cup butter, salted, melted
- 3 large egg
- 1/4 cup heavy whipping cream
- 1 teaspoon baking powder
- 25 drops liquid stevia
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 4 teaspoons lemon zest
The Execution
1. Pre-heat oven to 350F. In a bowl, use a fork to combine the almond flour, flaxseed meal, erythritol, and poppy seeds together.
2. Stir in the melted butter, eggs, and heavy cream until smooth, ensuring no lumps are in the batter.
3. Once smooth, add in the baking powder, liquid stevia, vanilla extract, lemon zest, and lemon juice. Mix thoroughly until well combined.
4. Measure the batter out equally between 12 cupcake molds. You can use silicone cupcake molds (much easier to remove after baking), or you can use a normal muffin pan.
5. Bake for 18-20 minutes or until slight browning appears. I prefer to bake on the higher side to get the nice crust on the bottom.
6. Remove from the oven and let cool for about 10 minutes on the counter.
7. Slice and serve! They taste fantastic sliced in half with a pad of butter between the muffins. Great for eating with your morning coffee!
This makes a total of 12 servings of Keto Lemon & Poppy Seed Muffins. Each serving comes out to be 132 calories, 11.8g fats, 1.4g net carbs, and 3.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1/4 cup flaxseed meal | 139 | 10.9 | 7.5 | 7 | 0.5 | 4.7 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon poppy seeds | 90 | 7.2 | 4.8 | 3.4 | 1.5 | 3.1 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 25 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 3 tablespoon lemon juice | 8 | 0.1 | 2.6 | 0.3 | 2.2 | 0.2 |
| 4 teaspoon lemon zest | 4 | 0 | 1.3 | 0.9 | 0.4 | 0.1 |
| Totals | 1600 | 143.3 | 39.4 | 22.5 | 16.9 | 48.7 |
| Per Serving (/12) | 133 | 11.9 | 3.3 | 1.9 | 1.4 | 4.1 |
Keto Lemon & Poppy Seed Muffins
Ingredients
- ¾ cup almond flour
- ¼ cup flaxseed meal
- ⅓ cup erythritol
- 2 tablespoon poppy seeds
- ¼ cup butter salted, melted
- 3 large egg
- ¼ cup heavy whipping cream
- 1 teaspoon baking powder
- 25 drop liquid stevia
- 1 teaspoon vanilla extract
- 3 tablespoon lemon juice
- 4 teaspoon lemon zest
Instructions
- Preheat oven to 350F. In a mixing bowl, use a fork to combine the almond flour, flaxseed meal, erythritol, and poppy seeds.
- Whisk in the melted butter, eggs, and heavy cream until smooth, taking care to remove any lumps from the batter.
- Once smooth, add the baking powder, liquid stevia, vanilla extract, lemon juice, and lemon zest. Stir until well combined.
- Pour the batter into silicone cupcake molds. Alternatively, use a regular muffin pan with paper liners.
- Bake for 18–20 minutes or until lightly browned.
- Remove from the oven and let cool for 10 minutes on the counter.
- These taste great sliced in half with a pat of butter and served with coffee in the morning. Enjoy!
Hi, I don’t have the golden flaxseed meal. Is there something else I could use instead? I have both Xanthan Gum and psyllium husk powder, if one of those would work?
A little bit of psyllium husk might work in place. I’d recommend using 1-2 tablespoons of it in place of the flaxseed meal. Psyllium is a lot more absorptive. I’d start with 1 tablespoon and increase it little by little to get a consistency similar to what you see in the photos.