Muffins have always been a favorite snack or breakfast. These Keto Lemon Poppyseed Muffins are a great substitute for the high carb variety you often see in stores. Tons of bright fresh flavor and low in carbs means it fits into your daily macros with ease!
Keto/Low Carb Lemon Poppyseed Muffins
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 Poppyseed 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.
How to Make Keto Lemon Poppyseed Muffins
You can feel free to scroll down to print the recipe in full. Below, I have included a step-by-step picture tutorial for those who prefer the visual tips!
Don’t these look delicious?
Start with 6 eggs and beat well. I promise these Keto Lemon Poppyseed Muffins won’t be eggy. Keto friendly flours bake very differently than regular gluten filled flour and require more moisture.
I’ve been testing different keto friendly sweeteners. I tested this recipe using equal parts Monk Fruit and Swerve granulated and really enjoyed the outcome. I think it helped take away some of the cooling effect .
Add softened cream cheese. ( I popped it in the microwave.)
Add salt, baking powder, and vanilla.
Zest two lemons.
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.
Keto Lifestyle Tips and Resources
If you are new to the keto lifestyle, you know it can be overwhelming. Make sure to check out our support page for Easy Keto/Low Carb Recipes on Facebook. I post all my new recipes here, so make sure you can here and follow me on Pinterest here. You may also want to check out our own Guide to Getting Started with Keto for a ton of excellent tips and links to my favorite resources.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Keto/Low Carb Poppy Seed Muffins
Ingredients
- 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 Swerve granulated
- 2 zest of 2 lemons
- 1/8 cup fresh lemon juice
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 350.
- Melt butter.
- 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.
Nutrition
More Keto Recipes
I know you are going to love my delicious keto lemon poppyseed muffins recipe. If you haven’t yet, make sure to also bookmark our Keto Recipe Index. Use this index to search all of our best keto-friendly recipes. Start with my personal favorites linked below!
- Keto Chocolate Cheesecake Muffins
- Keto Easy Strawberry Shortcake Recipe
- Keto Pumpkin Bread Recipe
- Keto Lemon Bread Recipe
Leigh says
these look yummy…..I have two questions …These are miniature muffins right?……..Is one portion 2 muffins or 1?
Kasey says
They are standard sized muffins. The nutritional info is per muffin so each person could determine their own servings size.
Mr. T says
In an old recipe of my grandmother’s poppyseed cake instead of using your cream cheese warned in microwave, use sour cream and baking soda. So I LL play around with it but in thinking 1/2 C of sour cream mixed with 1 teaspoon of baking soda will work and taste amazing.. make sure you mix those two first then alternately add as you mix.
Mr. T says
PS. Do not melt your butter get it to room temperature than mix. Trust me. Makes a world of a difference and taste.
Ana says
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?
Kasey says
Typically butter has tablespoon measurements on the side of the labeling.
Mr. T says
No don’t melt the butter.. get to room temperature
Betsy says
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.
Josephine B says
Hi Kasey, I’ve been on Keto now for 6 weeks and lost 5kg which I’m happy about, but have been struggling for recipes. Now having found your site I’m going to try some new changes as hubby is getting sick of as they say “meat and 2 vegies” being cabbage or cauliflower with either mushrooms or tomatoes. My query though is what can I use in place of Swerve and Monkfruit sweetener as we don’t have these products here in Australia. I’ve even been having trouble to find Xanthan and Erythritol, but can purchase Stevia.
Kasey says
Hi Josephine,
So glad my recipes have been helpful. I am not sure what products are available in Australia to be able to make a suggestion.
Jacks says
Xanthan gum is in many supermarkets in Qld as is Natvia and monk fruit sweetness. I also buy erythritol in an organic health superstore. I am sure you could google suppliers in your area – good luck
Leni says
Hey! A bit late to the party, but I’m in Australia. I usually substitute Swerve for Stevia 1:1. Personally my favourite is Natvia.
Xanthan is usually in the baking isle. If you have trouble then ask some one who works there to help.
Wendy says
I’m in south east Queensland and my local Coles store has xanthum gum in health food isle. You can also buy monk fruit and stevia at supermarkets now. Xylitol and erythrotol are still only at healthfood shops as far as I know
Dottie M. says
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!
Kasey says
So glad you enjoyed them!
Jacque says
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.
Kasey says
I haven’t frozen them but have heard from others who said they did and they froze well.
Luanne says
Can these be made with almond flour instead?
Kasey says
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.
Sheryl says
Hi Kasey. Do you prefer coconut flour over almond flour? What’s the measurement difference between the two? I know it’s not 1 for 1 thx
Kasey says
I use coconut flour because my oldest daughter is allergic to almonds. 1/4 coconut flour is equal to 1 cup almond flour.
Kay says
Can Monk Fruit be substituted for the Swerve?
Leni says
This recipe is amazing. I’ve made it so many times since I found it! The perks of having a well established lemon tree. My kids love it for breakfast or a sneaky lunchbox treat. Hubby loves it for dessert. I love it for a filling grab and go meal.
I’ve made it a couple of different ways:
24 cup mini muffin tray – makes 2 trays (if you don’t eat the batter). Bake for 12-13 mins.
25cm square cake pan – I cut it into 21 pieces. Baked at 350 (190°C) for 25 mins, but next time will try the cooking temp and time from your lemon bread recipe.
I’m planning on trying this with orange zest and juice when my oranges ripen in August. I’ll let you onow how it goes.
Kasey says
Perfect! So glad you loved it. How awesome to have a lemon tree!
Dana Morgan says
I enjoy lemon poppy seed but prefer almond poppy seed. I’m not a baker so I don’t know how substitutuons would work, but do you think there would be a way to sub almond extract for the lemon juice/zest? I know you don’t cook with almonds because of your daughter’s allergy, just curious if you know a good ratio/sub using extracts because they are stronger than the real thing. Thanks!
Kasey says
I sure don’t. Just don’t know how the conversion rate would work. You may just have to play with it an see. Hope you can figure it out!!
Iffy says
Can Chia Seeds be used instead of poppy seeds
Kasey says
I’ve only tried as is. I’m not very familair with chia seeds.
Julie says
I love it
Kasey says
Awesome! I’m so glad you enjoyed it.
Mary Swan says
Love these muffins…can’t stop eating them 😬
.Kasey says
I’m glad you love them!