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Keto Lemon Poppy Seed Muffins

Keto Lemon Poppy Seed Muffins

Keto Lemon Poppy Seed Muffins

These Keto Lemon Poppy Seed Muffins make a delicious keto breakfast or filling on-the-go snack. These are packed with protein and fibre and are surprisingly easy to make!

Disclaimer: This post contains some affiliate links. If you choose to purchase a product through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.
keto lemon chia seed muffins

Serve them warm with a lemon glaze or just as they are. Either way they are delicious.

When I used to work at a bakery, the lemon poppy seed loaf was something we'd have on occasion.

I remember one day when the loaves were “day olds” and going to be tossed, I decided to try some after never having Lemon Poppy Seed Loaf before.. and oh man was I hooked!

I could have eaten the whole loaf myself. It was so good.

A couple months after that when I started my keto diet,  I made some Keto Lemon Poppy Seed Muffins from the blog: Ruled.Me

Those were also SO tasty!

So years later as time went on and my own blog grew in popularity, I knew I had to create my own Keto Lemon Poppy Seed recipe. All I had at the time was chia seeds but I soon learned they work as a great alternative!

I came out with my Keto Lemon Chia Seed Donuts, which were a HUGE hit, not just online but also with friends and family. They were devoured within one day of me making them.

Fast forward to yesterday, I had some lemons sitting in my fridge and some chia seeds in my cupboard.. I knew I wanted to try my hand at my own version of Keto Lemon Poppy Seed Muffins (or Keto Lemon Chia Seed Muffins).

keto lemon poppy seed muffins

Now when I say I love muffins.. I mean the fluffy, over-sized muffins with the big tops and soft centres. I've always been one to over-fill my muffin tins rather than under-fill.

Normally it ended in disaster when using almond and coconut flour as a base but since i developed my own Keto Flour (Mouthwatering Motivation Keto Bread and Pastry Flour).

I've found I can get away with over-filling the tins and end up with beautiful rounded muffin tops!

keto glazed lemon muffins

If you haven't heard of it, My Keto Flour is something I created to replace white flour in keto baking.

It contains no almond or coconut flour keto is low carb and provides a lighter texture and better flavour to keto baked goods.

You can purchase  a bag here if you'd like to try it! One 1.5lb bag of flour makes roughly 4 batches or 40 muffins (that's if you make them as large as I do!

You could likely get even more if making smaller muffins). But you can also use the flour for all kinds of other pastries and breads as I mention below! 

easy keto lemon muffins

Ingredients In Keto Lemon Poppy Seed Muffins

  • Mouthwatering Motivation Bread & Pastry Flour – This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
  • Poppy Seeds or Chia Seeds – Either one works great in this recipe and provides a nice little crunch to the muffins!
  • Baking Powder – Just a small amount is needed to provide a beautiful rise to these muffins as compared to the amounts needed when using heavier flours such as; almond flour and coconut flour.
  • Baking Soda – This reacts with the acid from the lemon juice and provides a prettier rounded top and a lightness to the muffins.
  • Salt 
  • Coconut Oil – I prefer to use coconut oil in my muffins but any oil will do! Melted butter works as well but you'll find you achieve the best texture with an oil since it's able to coat the flour granules more evenly.
  • Powdered Monkfruit Sweetener –  This is my favourite sweetener for keto desserts but you are welcome to use any sweetener you prefer! Granulated tends to be slightly less sweet per gram so use a little more if using granulated rather than powdered sweetener.
  • Eggs – Make sure your eggs are room temperature to prevent the coconut oil from re-hardening once melted.
  • Sour Cream – You can use additional heavy cream with 1 tsp white vinegar for this if you don't have sour cream. Or you can use a low carb yogurt or a full fat greek yogurt for this portion.
  • Heavy Cream – Make sure this is room temperature or warmed slightly so it doesn't cause the coconut oil to firm up again. The same goes for the sour cream mentioned above.
  • Lemon Juice – You can use fresh or bottled.
  • Lemon Zest
  • Vanilla Extract – Pure or artificial both work.

low carb lemon poppy seed muffins

Tools I Used To Make Keto Lemon Poppy Seed Muffins

  •  Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
  • Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
  • Mixing Bowls 
  • Spatula
  • Muffin Tin
  • Muffin Cups
  • Muffin Scoop

keto muffins recipe

Tips For Making Keto Lemon Poppy Seed Muffins

  • Make sure all of your wet ingredients are at room temperature when making these muffins for the best results (this prevents to coconut oil from firming up again).
  • Don't over-mix your batter when making these. Mix just enough until the flour is incorporated/no longer visible.
  • If you don't have both, you can use sour cream and/or heavy cream with 1 tsp white vinegar in this recipe. Just replace 1/4 cup sour cream with the heavy cream and vinegar mixture or 1/4 cup heavy cream with additional sour cream
  • These muffins are great with or without glaze!

keto lemon dessert recipe

How To Store Keto Lemon Poppy Seed Muffins

  • Store in an airtight container at room temperature for up to 1 day OR freeze in an airtight container. Once frozen, cover the tops of the muffins with wax paper to prevent freezer burn. Thaw as desired in the microwave or at room temperature. 
  • You can also keep these in the fridge OR longer at room temperature if you leave off the glaze.

keto bread and pastry flour muffins

keto lemon poppy seed muffins

Other Lemon Recipes You May Like:

Keto Lemon Poppy Seed Muffins

Serves: 10 Muffins

Ingredients:

Muffins

  • 1 1/2 cups Mouthwatering Motivation Bread & Pastry Flour, 165g
  • 1 1/2 tbsp poppy seeds or chia seeds, 15g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 1/2 tbsp melted coconut oil, 100g
  • 3/4 cup powdered monkfruit sweetener, 115g
  • 2 eggs
  • 1/4 cup sour cream, room temperature (or warmed slightly), 60g
  • 1/4 cup heavy cream, room temperature (or warmed slightly), 60g
  • 2 tbsp lemon juice, 30g (roughly 1/2 a medium lemon)
  • 1 tsp lemon zest, 4g (zest from 1 lemon)
  • 1 tsp vanilla extract, 5ml

Lemon Glaze

Directions:

  1. Pre-heat the oven to 375*F.
  2. Add the Keto Flour, poppy seeds, baking powder, baking soda and salt to a bowl. Whisk to combine.
  3. In another larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk well until smooth.
  4. Add the eggs, sour cream, heavy cream, lemon juice, lemon zest and vanilla extract. Whisk very well until everything is smooth and combined.
  5. Add the dry ingredients to the wet and stir just until the flour is incorporated and a thick dough forms. Do not stir more than necessary.
  6. Line a muffin try with 10 liners.
  7. Use a muffin scoop to divide the batter between the 10 muffin tins.
  8. Bake the muffins for 4min at 375*F then lower the temperature to 320*F and continue to bake them for another 17min or JUST until a toothpick comes out clean.
  9. Let the muffins cool in the tray for 5min before gently removing them. Allow them to finish cooling to make the wrappers easier to peel off when served.
  10. To make the glaze, simply whisk together the 3 glaze ingredients in a bowl.
  11. Dip each muffin top in the glaze and twirl it in the air to remove any excess.
  12. Set the glazed muffins aside to allow the glaze to harden at room temperature. Enjoy Your Keto Lemon Poppy Seed Muffins!

Nutrition for 1 muffin (1/10th of recipe): 185 calories | 14.4g fat | 2.5g NET carbs | 9g protein | 5 g fiber

keto muffins recipe
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Keto Lemon Poppy Seed Muffins

Prep Time15 mins
Cook Time21 mins
Total Time36 mins
Course: Breakfast, Dessert, Snack
Keyword: keto chia seed lemon muffins, keto lemon muffins, keto lemon poppy seed muffins, keto muffins
Servings: 10 muffins
Calories: 185kcal

Ingredients

Muffins

Lemon Glaze

Instructions

  • Pre-heat the oven to 375*F.
  • Add the Keto Flour, poppy seeds, baking powder, baking soda and salt to a bowl. Whisk to combine.
  • In another larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk well until smooth.
  • Add the eggs, sour cream, heavy cream, lemon juice, lemon zest and vanilla extract. Whisk very well until everything is smooth and combined.
  • Add the dry ingredients to the wet and stir just until the flour is incorporated and a thick dough forms. Do not stir more than necessary.
  • Line a muffin try with 10 liners.
  • Use a muffin scoop to divide the batter between the 10 muffin tins.
  • Bake the muffins for 4min at 375*F then lower the temperature to 320*F and continue to bake them for another 17min or JUST until a toothpick comes out clean.
  • Let the muffins cool in the tray for 5min before gently removing them. Allow them to finish cooling to make the wrappers easier to peel off when served.
  • To make the glaze, simply whisk together the 3 glaze ingredients in a bowl.
  • Dip each muffin top in the glaze and twirl it in the air to remove any excess.
  • Set the glazed muffins aside to allow the glaze to harden at room temperature. Enjoy Your Keto Lemon Poppy Seed Muffins!

Video

Notes

Lemon Muffins Ingredients Links:

  • Mouthwatering Motivation Bread & Pastry Flour - This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more "rise" than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
  • Poppy Seeds or Chia Seeds - Either one works great in this recipe and provides a nice little crunch to the muffins!
  • Coconut Oil - I prefer to use coconut oil in my muffins but any oil will do! Melted butter works as well but you'll find you achieve the best texture with an oil since it's able to coat the flour granules more evenly.
  • Powdered Monkfruit Sweetener -  This is my favourite sweetener for keto desserts but you are welcome to use any sweetener you prefer! Granulated tends to be slightly less sweet per gram so use a little more if using granulated rather than powdered sweetener.
  • Vanilla Extract - Pure or artificial both work.

Tips For Making Keto Lemon Poppy Seed Muffins

  • Make sure all of your wet ingredients are at room temperature when making these muffins for the best results (this prevents to coconut oil from firming up again).
  • Don't over-mix your batter when making these. Mix just enough until the flour is incorporated/no longer visible.
  • If you don't have both, you can use sour cream and/or heavy cream with 1 tsp white vinegar in this recipe. Just replace 1/4 cup sour cream with the heavy cream and vinegar mixture or 1/4 cup heavy cream with additional sour cream
  • These muffins are great with or without glaze!

How To Store Keto Lemon Poppy Seed Muffins

  • Store in an airtight container at room temperature for up to 1 day OR freeze in an airtight container. Once frozen, cover the tops of the muffins with wax paper to prevent freezer burn. Thaw as desired in the microwave or at room temperature. 
  • You can also keep these in the fridge OR longer at room temperature if you leave off the glaze.

 

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 2.5g | Protein: 9g | Fat: 14.4g | Fiber: 5g

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