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Keto Low-Carb Lemon Poppy Seed Muffins

Rated as 4.44 out of 5 Stars

"These are high in fat but you could probably substitute water for cream if you wanted to cut the calories down a little."
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Ingredients

30 m servings 116 cals
Original recipe yields 8 servings (8 muffins)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
  2. Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
  3. Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
  4. Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Footnotes

  • Cook's Notes:
  • Xanthan gum helps improve texture but is not vital to the recipe.
  • You will need 1 to 4 tablespoons heavy cream depending on the size of the eggs used.
  • Coconut oil can be substituted for the butter if desired.

Nutrition Facts


Per Serving: 116 calories; 10.7 g fat; 10 g carbohydrates; 3.6 g protein; 88 mg cholesterol; 240 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

As a new keto dieter, I was desperate for decent recipes to make to help my carb cravings. I was happy to see this recipe as I love lemons and poppy seeds. I made this recipe as it and I was p...

Most helpful critical review

I used salted butter, My mistake. They came out way to salty

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As a new keto dieter, I was desperate for decent recipes to make to help my carb cravings. I was happy to see this recipe as I love lemons and poppy seeds. I made this recipe as it and I was p...

I really enjoyed these and found them to come out delicious. I think I’ll need to cut the salt down a bit but I was also wondering if anyone knew any techniques to make them less dense. I just s...

These were excellent! I baked mine for about 30 minutes. I think I needed more time because I added about 1/2 tablespoon more cream. They were the perfect amount of sweetness. I will definit...

I used salted butter, My mistake. They came out way to salty

I made these for the second time today. The first time I used erythritol sweetener and they were not sweet enough. Today I used Splenda sugar blend (.25 cups per batch) and they are perfect. ...

LOVED IT! I substituted coconut flour with Flaxseed, and the erythritol with coconut sugar. There is also heavy cream involved. Overall, I would make again and again.

Finally!! Best Keto muffins! Will do again.

We love this recipe! Simple and delicious!

Used soy flour for extra protein and worked fine. Was too runny as measured so had to add extra flour. Satisfies those carby cravings when low-carb dieting.