Skip to main content New<> this month
Get the Allrecipes magazine

Keto Low-Carb Lemon Poppy Seed Muffins

Rated as 4.55 out of 5 Stars
11

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

Ingredients

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

Directions

{{model.addEditText}} Print
  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 10 3.6 88 240 Full nutrition

Explore more

Reviews

Read all reviews 17
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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

Most helpful
Most positive
Least positive
Newest

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...

When I make these everyone loves them! Even people that don’t eat keto. My only substitutions were I used unsalted ghee instead of butter and I added 1tbsp lemon extract, to make them more lemo...

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...

OMG! I’ve tried so many Keto friendly recipes, and this one is my favorite by far. I just baked a batch and ate it warm. It’s moist and nice texture. I used coconut oil and instead of the heavy...

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. ...

These are good. Great texture. They don’t taste lemony to me so next time I’ll add a tsp lemon extract. Doesn’t add any carbs.

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

used a large lemon, we enjoyed them!