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Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

Keto Lemon Poppyseed Muffins

Avatar photoSharon Best
Brighten any day with this quick and easy recipe that bakes up tender, sweet, and delicious in only half an hour!
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 162 kcal

Ingredients
  

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup powdered sugar substitute
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • Juice of 2 lemons or 1/2 teaspoon lemon extract, if preferred
  • Zest of 1 lemon optional but recommended
  • 2 teaspoons poppy seeds

Instructions
 

  • Preheat oven to 350°F. Prepare a muffin pan with liners or nonstick cooking spray.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, and sugar substitute. Stir well or use a hand mixer to remove any lumps.
  • Add the eggs, sour cream, vanilla extract, lemon juice, lemon zest, and poppy seeds. Beat until well combined.
  • Use a medium-sized cookie scoop to divide the batter between the muffin cups. Each cup should get 2 scoops or about 1/4 cup of batter.
  • Bake until the tops are just slightly golden, 20 minutes. Let the muffins cool in the pan for 5 minutes.
  • To remove the muffins, slide a butter knife or spatula around the edge of each muffin cup, then invert the pan. Transfer muffins to a wire rack to cool. Serve warm, at room temp, or chilled.

Nutrition

Calories: 162kcalCarbohydrates: 13gProtein: 6gFat: 14gSaturated Fat: 3gSodium: 103mgFiber: 2g
Keyword gluten free muffin, keto bread, keto breakfast, keto lemon, keto muffins, keto recipe, keto treat, low carb breakfast, low carb muffin, sugar free muffin
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