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Keto Lemon Poppy Seed Muffins - Bright, Zesty, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely blanched for the best texture.
  • Coconut flour: A small amount adds structure and prevents sogginess.
  • Granular erythritol or allulose: Your preferred keto sweetener, adjusted to taste.
  • Baking powder: For lift and a light crumb.
  • Salt: A pinch balances the sweetness and brightens the lemon.
  • Eggs: Room temperature eggs help the batter mix smoothly.
  • Sour cream or full-fat Greek yogurt: Adds moisture and richness.
  • Unsalted butter: Melted and slightly cooled; coconut oil works too.
  • Lemon zest and juice: Use fresh lemons for the best flavor.
  • Vanilla extract: Rounds out the lemon with a warm note.
  • Poppy seeds: For texture and that classic muffin look.
  • Optional glaze: Powdered erythritol or allulose whisked with a little lemon juice and a splash of cream.

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.
  2. Mix the dry ingredients: In a large bowl, whisk 2 cups finely blanched almond flour, 2 tablespoons coconut flour, 1/2 to 2/3 cup granular sweetener, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
  3. Combine the wet ingredients: In another bowl, whisk 3 large eggs, 1/2 cup sour cream, 1/3 cup melted butter, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla. The mixture should be smooth and slightly thick.
  4. Bring it together: Pour the wet ingredients into the dry and stir until just combined. Fold in 1 tablespoon poppy seeds. The batter will be thick but scoopable; if it seems dry, add 1–2 teaspoons lemon juice or a splash of almond milk.
  5. Fill the pan: Divide the batter evenly among the 12 liners, filling each about 3/4 full. Smooth the tops with the back of a spoon for even baking.
  6. Bake: Bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick comes out mostly clean (a few moist crumbs are fine).
  7. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing to keep the glaze from melting.
  8. Optional lemon glaze: Whisk 1/2 cup powdered sweetener with 1–2 tablespoons lemon juice and 1–2 teaspoons heavy cream until smooth and pourable. Drizzle over cooled muffins and let set for 10–15 minutes.