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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.

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  • Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.

  • 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.

  • Bake in the preheated oven until tops are golden, 15 to 20 minutes.

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

116 calories; protein 3.6g 7% DV; carbohydrates 10g 3% DV; fat 10.7g 17% DV; cholesterol 87.9mg 29% DV; sodium 240mg 10% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2019
Um, these were awesome!! I logged mine into my app and they are only 6g net carbs, for the record. You can reduce that by replacing some of the flour with whey protein, also. I personally do not use poppy seeds, so I replaced those with chia seeds and did 2Tbsp. Also, I suspected it would not be lemony enough for my tastes, so I added 1/2 tsp lemon oil. I will do 1tsp next time! Also, I didn't have any sour cream so I used very thick, plain Greek yogurt. They were fantastic, thank you for sharing! Read More
(18)

Most helpful critical review

Rating: 3 stars
02/05/2017
I used salted butter My mistake. They came out way to salty Read More
(1)
46 Ratings
  • 5 star values: 32
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/25/2019
Um, these were awesome!! I logged mine into my app and they are only 6g net carbs, for the record. You can reduce that by replacing some of the flour with whey protein, also. I personally do not use poppy seeds, so I replaced those with chia seeds and did 2Tbsp. Also, I suspected it would not be lemony enough for my tastes, so I added 1/2 tsp lemon oil. I will do 1tsp next time! Also, I didn't have any sour cream so I used very thick, plain Greek yogurt. They were fantastic, thank you for sharing! Read More
(18)
Rating: 5 stars
07/30/2018
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 lemony. They were perfect Read More
(13)
Rating: 5 stars
12/06/2018
Not really keto. 10 carbs per serving. Read More
(6)
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Rating: 5 stars
05/08/2018
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. I made a double batch but used all of the mix in 12 average size muffin tins which made them a bit larger, but better in my opinion. I baked them at 350 for 14 minutes and they are perfect. Next time I will try erythritol again in a larger quantity to test the sweetness without adding carbs. I also would like to try coconut oil in place of butter. Read More
(5)
Rating: 5 stars
05/03/2020
I've made this several times and follow the recipe exactly but for also adding 1 tsp of lemon extract. I haven't tried adding the xanthan gum since I haven't seen it when I've been at the grocery store, but the texture is nice even without it. Read More
(5)
Rating: 4 stars
11/15/2017
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 started my keto diet and haven t really worked with different flours so I thought I d ask Read More
(4)
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Rating: 5 stars
07/28/2018
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 cream I used the lemon juice, as I like it sour. I also used stevia extract to taste. I do recommend it. Read More
(4)
Rating: 5 stars
01/19/2018
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. Read More
(3)
Rating: 4 stars
02/04/2017
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 pleasantly surprised. It was pretty good! It wasn't as good as a regular lemon muffin made with flour but no one should expect it to either. They freeze well too. Thank you for the recipe! Read More
(3)
Rating: 3 stars
02/05/2017
I used salted butter My mistake. They came out way to salty Read More
(1)