Keto Lemon Poppy Seed Muffins Recipe

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Some days you just need a little low carb treat without the guilt, enter our Keto Lemon Poppy Seed Muffins recipe, they’re very tasty, moist, and never dry.

These low-carb muffins are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.

Want more cupcakes? Head over to our Ultimate Low Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake.

Keto Lemon Poppy Seed Muffins Ingredients

• Muffin Ingredients
• 2 cups of Almond Flour
• 2 teaspoons of Baking Powder
• 1/3 cup of Erythritol (regular granulated)
• 2 Eggs
• 1 cup of Sour Cream
• 1 teaspoon of Vanilla Extract
• 1 tablespoon of Poppy Seeds
• 1 Lemon, zest, and juice
• Lemon Frosting Ingredients
• 4 ounces of Unsalted Butter, softened
• 1 tablespoon of Lemon Juice
• 1/2 cup of Powdered Erythritol
• 2 tablespoons of Heavy Cream

How To Make Keto Lemon Poppy Seed Muffins

1. Preheat oven to 180C/355F.
2. Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
3. Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
4. Bake for 20-25 minutes, until a skewer, comes out clean when inserted in the center.
5. Cool the cupcakes on a cake rack.
6. While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
7. Mix on low whilst adding the Powdered Erythritol by the spoonful. Add the cream.
8. Mix on medium until the ingredients are fluffy and pale.
9. Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

Keto Lemon Poppy Seed Muffins - Moist!

Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Muffins. They are a fluffy and moist cake with a lovely citrus zing, and the Lemon Frosting takes our humble cupcake to a whole new refreshing level.

4.99 from 131 votes

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Course: Dessert, Snacks

Cuisine: American

Prep Time: 15 mins

Cook Time: 25 mins

Cooling: 20 mins

Total Time: 1 hr

Servings: 12 Cupcakes

Calories: 241kcal

Author: Gerri

Ingredients

Cupcake

• 2 cups Almond Flour
• 2 teaspoons Baking Powder
• 1/3 cup Erythritol normal granulated not powdered
• 2 large Eggs
• 1 cup Sour Cream
• 1 teaspoon Vanilla Extract
• 1 tablespoon Poppy Seeds
• 1 Lemon zest and juice

Frosting

• 4 ounces Unsalted Butter unsalted
• 1 tablespoon Lemon Juice
• 1/2 cup Powdered Erythritol
• 2 tablespoons Heavy Cream

US Customary - Metric

Instructions

• Preheat oven to 180C/355F.
• Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
• Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
• Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
• Cool the cupcakes on a cake rack.
• While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
• Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.
• Mix on medium until the ingredients fluffy and pale.
• Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

Notes

Nutrition

Serving: 100g | Calories: 241kcal | Carbohydrates: 5g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 32mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg

Our muffins and cupcakes recipes (and other baked goods) are made ketogenic due to our use of select low-carb keto flour substitutes.

If you like these lemon and poppyseed cupcakes; try our;

• Keto Chocolate Peanut Butter Cupcakes
• Keto Maple Bacon Cupcakes
• Keto Vanilla Muffins

To make a larger batch of this Low Carb Lemon Poppy Seed Keto Muffins recipe, adjust the servings in the recipe card above.

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