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
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Preheat oven to 350.
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Melt butter.
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Beat eggs, Swerve, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
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Add melted butter, and coconut flour, lemon zest, lemon juice, and poppy seeds to the mixture and beat again until combined.
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Pour batter into lined muffin pans. I've been using parchment paper muffin liners that I bought on Amazon (here) and love them!
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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 2/3 cup Swerve granulated sweetener. I also tested this recipe using 1/3 cup Monk Fruit and 1/3 cup Swerve granulated. Both options turned out fabulous.
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.
these look yummy…..I have two questions …These are miniature muffins right?……..Is one portion 2 muffins or 1?
They are standard sized muffins. The nutritional info is per muffin so each person could determine their own servings size.
How do you measure the butter – I’m so used to 1/4 cup, 1/2 cup measurement sizes? So do I melt butter then measure out the tbsps or measure tbsps then melt?
Typically butter has tablespoon measurements on the side of the labeling.
So good! I made 12 larger muffins. So light and refreshing! Next time I think I’ll add another Tbl of lemon juice for even more lemon flavor! Thanks, Kasey! Adding to breakfast line up.
These were delicious! Perfect lemon flavor, and love that they are made with coconut flour. I can see myself making these on a regular basis. Thank you so much!
So glad you enjoyed them!
Do these freeze well?? Its just my husband and myself, and I don’t want to have to eat ALL the muffins at once… so it would be amazing if I could freeze some and pull them out and pop them in the microwave for a bit.
I haven’t frozen them but have heard from others who said they did and they froze well.
Can these be made with almond flour instead?
I haven’t tested it with almond flour because my daught4er is allergic to almonds. But if you do, you would need 4x as much almond flour as it is not a 1:1 substitution.