Keto Lemon Poppyseed Muffins
Published April 8, 2024
This post may contain affiliate links. See my disclosure policy.
Tangy keto lemon poppyseed muffins are ultra moist inside and take about 25 minutes to make from start to finish!
1 muffin
12
Servings
194
Calories
17.2g
Fat
5.6g
Protein
2g
Net Carb
4.2g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
What makes these muffins keto?
- Uses keto flours – Instead of wheat based flour, this recipe uses almond flour and coconut flour. I like the combination of the two flours. When used together they provide a similar consistency to all-purpose flour.
- Sugar-sweetener – Instead of sugar, I use sugar-free sweeteners. Look for a sweetener with a combination of either monkfruit, erythritol, stevia or allulose. Combination sweeteners taste and act more like baking sugar. Plus many measure cup for cup with sugar.
- Still fluffy thanks to key ingredient – One of the downsides of not using all-purpose flour is that most keto flours don’t contain gluten. Gluten is what helps to create fluffy muffins with a puffy muffin top. To get the same results, this muffin recipe uses eggs. The protein in the egg whites works similar to gluten (which is a protein) to make fluffy muffins. To decrease the eggy flavor, cream cheese is added. I use cream cheese, sour cream or yogurt in many baked goods to neutralize eggy flavors.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Ingredients
1 ¼ cup almond flour -
3 tablespoons coconut flour
-
2 teaspoons baking powder
-
1/4 teaspoon salt
-
2 tablespoons poppy seeds
-
4 tablespoons unsalted butter
-
4 tablespoons cream cheese
-
2 tablespoons coconut oil
-
1/2 cup granulated sugar-free sweetener
-
1/4 cup sour cream
-
4 eggs
-
juice and zest from one large lemon or two small lemons
-
1 teaspoon vanilla extract
Step by Step Instructions
Preheat and prep
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
Dry ingredients
Whisk together almond flour, coconut flour, baking powder, salt, and poppy seeds.
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Some of the wet ingredients
Add the butter, cream cheese, and coconut oil to a larger microwave safe bowl. Melt in the microwave at 30 second intervals until melted. Whisk until smooth.
- 4 tablespoons unsalted butter
- 4 tablespoons cream cheese
- 2 tablespoons coconut oil
More wet ingredients
Whisk in the sugar and sour cream until combined. Then whisk in the eggs, lemon juice and zest, and vanilla.
- 1/2 cup granulated sugar-free sweetener
- 1/4 cup sour cream
- 4 eggs
- juice and zest from one large lemon or two small lemons
- 1 teaspoon vanilla extract
Muffin batter
Slowly sprinkle in the dry ingredients into the wet ingredient and mix until you have a thick batter.
Time to scoop
Use a large scoop or a ⅓ cup measure to fill the lined muffin cups about ¾ full. You should have enough to fill 10-12 muffin cups.
Bake
Bake the muffins in the preheated 350°F oven for 15-20 minutes or until the tops of the muffins spring back when touched and a tester inserted in the center comes out clean.
Is there a substitute for cream cheese? Like avocado oil mayonnaise or a healthier fat?
I haven’t tried any substitutions, so I’m not how well these will work, but you could try blended cottage cheese, greek yogurt or ricotta cheese. I’d may say 1/3-1/2 cup.
Amazing!! Perfect recipe, thank you!