Keto Lemon and Poppy Seed Muffins

These keto lemon and poppy seed muffins are made with almond flour, poppy seeds, lemon juice, and lemon zest. They have a moist crumb with a hard crust. Enjoy them as a breakfast, snack, or dessert.

All about Keto Lemon and Poppy Seed Muffins

Keto lemon and poppy seed muffins are sweet and lemony and can satisfy your sweet tooth when following a keto diet. Keto snacks and desserts can be hard to find, but these muffins are low in carbs and high in flavor. Baked with almond flour, poppy seeds, lemon juice and zest, and granulated erythritol, these muffins provide just enough sweetness without all the sugar found in traditional recipes.

They are a low-carb alternative to traditional muffins, and they are gluten free. The addition of lemon juice and zest adds a tangy flavor that you won’t be able to resist. The addition of poppy seeds adds crunch, texture, and nutritional value. These muffins make for an easy snack or a quick breakfast on the go.

Ingredients You’ll Need for this Recipe

• Almond flour
• Granulated erythritol
• Baking powder
• Salt
• Canola oil or melted coconut oil
• Eggs
• Vanilla extract
• Poppy seeds
• Lemon juice (juice of 1 to 2 lemons)
• Lemon zest (zest of 1 lemon)

How to Make Keto Lemon and Poppy Seed Muffins

1. Preheat your oven to 350 degrees F and line a muffin pan with 9 muffin cups.
2. Beat the eggs in a large bowl. Add the vanilla extract, canola oil, and lemon zest and whisk. Add the erythritol, baking powder, salt, and lemon juice and stir well to combine.
3. Add the almond flour and combine. Fold in the poppy seeds and mix.
4. Evenly divide the batter into 9 muffin cups.
5. Bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake the muffins because it dries them out.
6. Allow the muffins to cool for a couple of minutes before serving.

Tips and Variations for this Recipe

For the best keto lemon and poppy seed muffins, there are a few tips you should keep in mind.

• Use a quality almond flour and fresh squeezed lemon juice for optimal flavor.
• Let your keto lemon and poppy seed muffins cool before serving. This will help the flavors meld together and ensure that the muffins don’t become too dense or sticky.
• Play around with the amount of zest – more or less depending on your taste preference.
• Grease the pan well before adding in the batter to ensure that your muffins don’t stick to the pan when they are done baking.
• Serve with a pat of butter. It enhances the flavor and texture of your muffins.
• Replace the poppy seeds with sunflower seeds, pumpkin seeds, or chia seeds.
• Top with chopped nuts, such as walnuts, almonds, or pecans for added crunch.
• Add a few tablespoons of shredded coconut to the batter for a tropical twist.
• Add some fresh or frozen berries, such as blueberries, raspberries, or blackberries for a fruity flavor.

Keto Lemon and Poppy Seed Muffins FAQs

Are these muffins gluten free?

Yes, these muffins are gluten free because they use almond flour instead of wheat-based flour.

What is erythritol?

Erythritol is a sugar alcohol that has been used as a sweetener in foods and beverages for many years. It is naturally occurring in certain fruits. It has a slight sweet taste and is much lower in calories and carbs than regular sugar, making it an attractive alternative to traditional sweeteners.

How do I store leftover muffins?

Store these muffins in an airtight bag at room temperature for up to 3 days or up to 5 days in the fridge. They tend to harden in the fridge, so reheat them in a toaster if desired.

Other Muffin Recipes

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Fluffy Almond Flour Blueberry Muffins

Gluten Free Apple and Sunbutter Granola Muffins

Easy Banana Protein Muffins