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Keto Lemon Poppy Seed Muffins {Low Carb}

Sweet yet tart and tangy, keto lemon poppy seed muffins are a bright and cheery morning low carb breakfast. Who doesn’t love these flavors from childhood? They’re an easy and super-tasty keto muffin sure to please the whole family.

Keto lemon poppy seed muffin on a white plate

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I love muffins, as is obvious by the number of muffin recipes on Explorer Momma. Lemon poppy seed muffins are an old favorite of mine from back in the day when a friend’s mom made them out of a box, and I thought they were amazing!

To be honest, I didn’t bake a lot when I was young. That new discovery of flavor and texture, the sweet, tangy lemon, and pop of the poppy seeds, was an eye-opener for me. I could eat these every day of the week! Therefore, I’m extremely excited to share with you what I think is an even tastier healthified version.

This recipe has been through several revisions. I experimented a lot with the flavor in the recipe as I wanted a really strong lemon flavor to pop. Therefore, you’ll see the recipe includes three forms of lemon flavor, zest, juice, and lemon extract oil.

So let’s get ready to make low carb poppy seed muffins keto style!

🍽 Equipment needed for keto poppy seed muffins

Keto lemon poppy seed muffins on a pedestal and plate

🥘 Ingredients in keto lemon poppy seed muffins

  • 2 cups finely ground blanched almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz cream cheese
  • 4 large eggs
  • 3/4 cup sweetener
  • 1 tsp vanilla extract
  • 1 tsp lemon oil extract
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp poppy seeds

Sugar-Free Lemon Drizzle

  • 1 tbsp lemon zest
  • 1/2 cup powdered sweetener
  • 1 tbsp melted coconut oil
  • 2 tbsp fresh lemon juice
Ingredients in keto lemon poppy seed muffins

🔪 Instructions on how to make low carb poppy seed muffins

First of all, get out all the equipment and ingredients needed to make the keto poppy seed muffins.

Now, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.

Second, place the cream cheese, eggs, sweetener, vanilla extract, lemon extract, and lemon juice in a blender. Then blend on high speed for 30-40 seconds or until it’s all well combined.

I prefer the blender method; however, you can also mix the ingredients together using a standing mixer.

After that, take out a large bowl and whisk together the almond flour, coconut flour, baking powder, and salt.

Next, simply pour the wet mixture into the dry ingredients and mix it together with a spatula or hand mixer.

Overhead lemon poppy seed batter in a bowl

Now, stir in the lemon zest and poppy seeds so they are evenly incorporated. You may notice in my pictures, I may have rushed this step, and the poppy seeds are not all evenly dispersed. Be sure to mix them in really well throughout all the batter.

💭 Top tip – lemon poppy seed keto muffins

The next step is to fill the twelve muffin cups about three-fourths of the way full until the batter is evenly distributed. My top tip to do this quickly and easily is to use a regular-sized ice cream scoop with trigger. Then you can judge the same amount to put in each muffin cup. Easy peasy.

Muffin tin with keto lemon poppy seed muffin batter

⏲️ Baking time

Place the pan in the oven and bake at 325 degrees Fahrenheit for 25-30 minutes. The edges will just start to brown, the middle should be firm to the touch, and a toothpick will come out clean.

Let them cool in the pan for about fifteen minutes and prepare the sugar-free lemon drizzle. Remove them to a cooling rack after ten to fifteen minutes.

Overhead view of baked lemon poppy seed muffins low carb

How to make the sugar-free lemon drizzle

This is a pretty simple lemon drizzle that will give the muffins a powerful lemon flavor. It can always be left off, but it gives the muffins more flavor and makes them more special.

First, whisk the lemon zest and juice into the melted coconut oil. Then, whisking constantly, slowly pour the mixture into a bowl containing the powdered sweetener. Finally, add more or less lemon juice for desired drizzle consistency.

That’s about it! Quickly drizzle about a teaspoon of the icing on the top middle of each muffin and let set. Enjoy immediately or store them for later.

Keto lemon drizzle on a muffin

🥣 How to store

Store them in an air-tight container in the refrigerator. They will be good for up to about a week.

They can also be easily frozen in an air-tight freezer container and taken out one at a time for a good keto breakfast or snack. Just set the muffin out about half an hour before you’d like to eat it. They can also be reheated in the oven or microwave if you wish.

Pan of keto lemon poppy seed muffins

🧁 Yum, yum keto lemon muffins

What are your favorite muffin flavors?

I love having a fresh baked keto muffin, lemon or other, to grab on the go or just enjoy with my coffee. The lemon flavor in this recipe is pretty strong and the perfect way to cut the slight sweetness of the muffin. As I mentioned, the drizzle can be left off, but I highly recommend making it as well.

Keto lemon poppy seed muffin in half on a white plate

Here are some of my other favorite keto muffin recipes. Are there any others you’d like to see? I really do enjoy experimenting with muffin flavorings so let me know, and I’ll try it out.

But for now, enjoy the classic flavor of these keto lemon poppy seed muffins!

📋 More keto muffin recipes

  1. Low Carb Coffee Cake Muffins
  2. Cream Cheese Keto Pumpkin Muffins
  3. Best Easy Keto Chocolate Chip Muffins
  4. Orange Almond Keto Zucchini Muffins
  5. Keto Snickerdoodle Muffins

Pin the recipe here:

Keto lemon poppy seed muffin on a plate

Tag me in your recipe pics on Instagram @explorermomma.

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Keto lemon poppy seed muffin on a white plate

Keto Lemon Poppy Seed Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Fresh and classic, keto lemon poppy seed muffins are made with almond and coconut flours with a strong lemon tangy zip. Perfect for a low carb breakfast or keto snack.

Ingredients

  • 2 cups finely ground blanched almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz cream cheese
  • 4 large eggs
  • 3/4 cup sweetener
  • 1 tsp vanilla extract
  • 1 tsp lemon oil extract
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 3 tbsp poppy seeds

Sugar-Free Lemon Drizzle

  • 1 tbsp lemon zest
  • 1/2 cup powdered sweetener
  • 1 tbsp melted coconut oil
  • 2 tbsp fresh lemon juice

Instructions

Keto Poppy Seed Muffins

    1. Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
    2. Place the cream cheese, eggs, sweetener, vanilla extract, lemon extract, and lemon juice in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
    3. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
    4. Pour the wet mixture into the dry ingredients and mix it together with a spatula or hand mixer.
    5. Stir in the lemon zest and poppy seeds so they are evenly incorporated.
    6. Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.
    7. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean and the tops are firm to the touch.
    8. Let cool and prepare the sugar-free lemon drizzle.

    Sugar-Free Lemon Drizzle

    1. Whisk the lemon zest and juice into the melted coconut oil.
    2. Slowly pour into a bowl containing the powdered sweetener, whisking constantly.
    3. Add more or less lemon juice for desired drizzle consistency.
    4. Quickly drizzle about a teaspoon of the icing on the top middle of each muffin and let set. Enjoy immediately or store them for later.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 207Total Fat: 18gCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gProtein: 7g

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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