Keto Lemon Poppy Seed Muffins Recipe

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5 from 146 votes

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Some days you just need a little low-carb treat without the guilt. Enter our popular keto lemon poppy seed muffins. They’re delicious, moist, and never dry.

Keto Lemon Poppyseed Muffins Recipe. This easy cupcake recipe is a delicious sugar free and gluten free treat. They are sweet, zesty and healthy.
Keto Lemon Poppyseed Muffins Recipe

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

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

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

How to make Keto Lemon Poppyseed Muffins. This easy recipe is a healthy, gluten free and sugar free keto snack recipe.
How to make Keto Lemon Poppyseed 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 while adding the Powdered Erythritol by a 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 it onto your cooled cupcakes. Enjoy!
Lemon poppy seed muffins.

Keto Lemon Poppy Seed Muffins

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.

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5 from 146 votes
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Course: Dessert, Snacks
Cuisine: American
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 12 Cupcakes
Calories: 132kcal
Author: Gerri

Unit Conversion

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 whole Lemon zest and juice (use the whole lemon)

Frosting

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

Instructions

  • Preheat oven to 180C/355F.
  • Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
    2 cups Almond Flour, 2 teaspoons Baking Powder, 1/3 cup Erythritol, 2 large Eggs, 1 cup Sour Cream, 1 teaspoon Vanilla Extract, 1 tablespoon Poppy Seeds, 1 whole Lemon
  • 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.
    4 ounces Unsalted Butter, 1 tablespoon Lemon Juice
  • Mix on low while adding the Powdered Erythritol by the spoonful. Add the cream.
    1/2 cup Powdered Erythritol, 2 tablespoons Heavy 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

 
STORING: Store lemon poppy seed muffins in a plastic container for up to 5 days. They are not suitable for freezing.

Nutrition

Serving: 1cupcake | Calories: 132kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 10mg | Potassium: 57mg | Fiber: 5g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
One keto lemon poppy seed muffin.
Easy Keto Lemon Poppy Seed Muffins Recipe

How To Store Lemon Poppy Seed Muffins

Store lemon poppy seed muffins in a plastic container for up to 5 days. They are not suitable for freezing.

Our muffins, cupcake recipes (and other baked goods) are made ketogenic because we use select low-carb keto flour substitutes.

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

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

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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