Some days you just need a little low-carb treat without the guilt. Enter our popular keto lemon poppy seed muffins. They’re delicious, moist, and never dry.
These low-carb muffins are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a new level.
Want more cupcakes? Head to our Ultimate Low-Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake.
Ingredients
- Muffin Ingredients
- 2 cups of Almond Flour
- 2 teaspoons of Baking Powder
- 1/3 cup of Erythritol (regular granulated)
- 2 Eggs
- 1 cup of Sour Cream
- 1 teaspoon of Vanilla Extract
- 1 tablespoon of Poppy Seeds
- 1 Lemon, zest, and juice
- Lemon Frosting Ingredients
- 4 ounces of Unsalted Butter, softened
- 1 tablespoon of Lemon Juice
- 1/2 cup of Powdered Erythritol
- 2 tablespoons of Heavy Cream
How To Make Keto Lemon Poppy Seed Muffins
- Preheat oven to 180C/355F.
- Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
- Spoon the mixture into 12 holes of a muffin tin lined with cupcake papers. Fill each paper ¾ full.
- Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
- Cool the cupcakes on a cake rack.
- While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
- Mix on low while adding the Powdered Erythritol by a spoonful. Add the cream.
- Mix on medium until the ingredients are fluffy and pale.
- Gently spoon the mixture into a piping bag and pipe it onto your cooled cupcakes. Enjoy!
Keto Lemon Poppy Seed Muffins
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Ingredients
Cupcake
- 2 cups Almond Flour
- 2 teaspoons Baking Powder
- 1/3 cup Erythritol normal granulated not powdered
- 2 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 tablespoon Poppy Seeds
- 1 whole Lemon zest and juice (use the whole lemon)
Frosting
- 4 ounces Unsalted Butter unsalted
- 1 tablespoon Lemon Juice
- 1/2 cup Powdered Erythritol
- 2 tablespoons Heavy Cream
Instructions
- Preheat oven to 180C/355F.
- Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.2 cups Almond Flour, 2 teaspoons Baking Powder, 1/3 cup Erythritol, 2 large Eggs, 1 cup Sour Cream, 1 teaspoon Vanilla Extract, 1 tablespoon Poppy Seeds, 1 whole Lemon
- Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
- Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
- Cool the cupcakes on a cake rack.
- While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.4 ounces Unsalted Butter, 1 tablespoon Lemon Juice
- Mix on low while adding the Powdered Erythritol by the spoonful. Add the cream.1/2 cup Powdered Erythritol, 2 tablespoons Heavy Cream
- Mix on medium until the ingredients fluffy and pale.
- Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!
Notes
Nutrition
How To Store Lemon Poppy Seed Muffins
Store lemon poppy seed muffins in a plastic container for up to 5 days. They are not suitable for freezing.
Our muffins, cupcake recipes (and other baked goods) are made ketogenic because we use select low-carb keto flour substitutes.
If you like these lemon and poppyseed cupcakes, try our;
Adjust the servings in the recipe card above to make a larger batch of this Low Carb Lemon Poppy Seed Keto Muffins recipe.
