I’ve been craving muffins lately. First, I made Keto/Low Carb Mixed Berry Muffins, so I started thinking about other flavors of muffins I love, and Lemon Poppy Seed came to mind. Since I had already tweaked the basic muffin recipe, I just needed to experiment with how much lemon zest and lemon juice to add. There is a fine line between the perfect amount and a tad too much. We ate these Keto/Low Carb Lemon Poppy Seed Muffins the rest of the week for breakfast. I warmed them up each morning in the air fryer then served them with a big slice of butter on top and bacon. In fact, my three-year-old woke up asking for more ‘lemony muffins’ this morning, so it looks like it’s time to bake more. Depending on how big your family is you may want to double the recipe to make a big batch. This recipe is very simple and comes together so quickly. I’ve also included a step-by-step picture tutorial under the recipe box.
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- 6 eggs
- 9 tbsp melted butter
- 2 tbsp cream cheese, softened
- 1 tsp vanilla
- 2 tbsp heavy whipping cream
- 1/2 cup + 2 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2/3 cup granulated Swerve
- 2 zest of 2 lemons
- 1/8 cup fresh lemon juice
- 1 tbsp poppy seeds
Preheat oven to 350.
Beat eggs, Swerve, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
Add melted butter, and coconut flour, lemon zest, lemon juice, and poppy seeds to the mixture and beat again until combined.
Pour batter into lined muffin pans. I've been using parchment paper muffin liners that I bought on Amazon (here) and love them!
Bake for 25-30 minutes or until tops are just beginning to brown and a toothpick inserted in the center comes out clean.
Start with 6 eggs and beat well. I promise these Keto Lemon Poppy Seed Muffins won’t be eggy.
Add softened cream cheese. ( I popped it in the microwave.)
Add salt, baking powder, and vanilla.
Zest two lemons.
Squeeze 1/8 cup of fresh lemon juice. This citrus squeezer makes this job much easier.
Add coconut flour. I have people ask all the time if they can substitute almond flour for coconut flour. You can, but it is not a 1:1 substitution. It is more like 1/4 cup coconut flour to 1 cup almond flour. I haven’t personally tested any recipes with almond flour at this time.
Add melted butter.
Add lemon zest and lemon juice.
Finally, add poppy seeds.
Mix everything one last time.
Fill muffin tins and bake in a 350-degree oven for 25-30 minutes.
Serve piping hot with butter.