My keto version of lemon poppy seed muffins is made with coconut flour. They are wonderfully fluffy and so very flavorful!
They're wonderful when freshly baked, but the leftovers are great too and can be frozen for later use.
I love having muffins for breakfast. I make a big batch of them on the weekend, freeze them, and thaw them in the microwave each morning. They're perfect with my morning coffee! ☕
These muffins are especially good. They are incredibly fluffy and they have this wonderful lemony flavor. They're perfect for breakfast, of course, but they also make a great afternoon snack.
You'll only need a few simple ingredients to make these keto lemon poppy seed muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Whole milk: Or you could use heavy cream if you prefer.
Lemon juice and lemon zest: Freshly squeezed tastes better than bottled.
Melted unsalted butter: European butter is especially good, but any butter will be great.
Sweetener: I use stevia. You can use a granulated sweetener if you wish.
Sea salt: I use ¼ teaspoon in this recipe.
Coconut flour: It's best to measure it by weight since it's so absorbent.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Poppy seeds: You can find them in the spice aisle next to the other spices. They're not mandatory - the muffins are very good without them - but they do add a wonderful layer of flavor.
Making these keto lemon poppy seed muffins is easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
Mix the ingredients. Your first step is to simply mix together all the ingredients in one bowl, in the order listed. One of the best things about low-carb baking is that you don't need to worry about over-mixing the gluten.
Transfer the mixture to the pan. Once you have a smooth batter, spoon it into greased muffin cups.
Bake the muffins. Bake them until puffed and cooked through. This should take about 15 minutes in a 350°F oven.
You can make the batter the night before and refrigerate it. I often do that, so in the morning all I have to do is bake the muffins for about 15 minutes.
Frequently asked questions
Coconut flour is an excellent flour alternative. However, baking with it is a challenge and it needs lots of eggs, so I was worried that these muffins would be eggy or dry.
But they're not! There's no eggy taste whatsoever, and they are tender and moist. But since coconut flour is so absorbent, it's important to use just the right amount of it. It's best to measure it by weight, not by volume.
These muffins tend to stick to paper liners, even when well greased. I had the most success with this recipe when I used greased foil liners.
In another recipe of mine, coconut flour muffins, I tend to run into the same issue. So maybe coconut flour baked goods tend to stick to paper liners.
No, unfortunately, you can't. Almond flour and coconut flour behave very differently and are not interchangeable in recipes.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use heavy cream instead of milk.
- Use ⅓ cup of a granulated sweetener instead of stevia.
- Use 1 teaspoon of baking powder (gluten-free if needed) instead of baking soda.
- Replace the melted butter with oil such as avocado oil.
These muffins are perfect for breakfast. I like to have two of them with my morning coffee.
They're also very good as an afternoon snack. I like to pair one of them with a glass of almond milk for a wonderful afternoon pick-me-up.
This recipe makes just five muffins, but you can easily double it and make ten of them. I often do that. As for leftovers, after they have completely cooled, you can keep them in the fridge in an airtight container for up to 4 days.
Very lightly reheat them in the microwave prior to enjoying them, just to take the chill out - 5 seconds per muffin. You can also successfully freeze these muffins in freezer bags.
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Keto Lemon Poppy Seed Muffins
- 3 large eggs
- 2 tablespoons whole milk
- 1 tablespoon fresh lemon juice
- ¼ cup unsalted butter melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about ⅓ cup sugar)
- ¼ teaspoon sea salt
- 1 tablespoon lemon zest
- ¼ cup coconut flour (28 grams)*
- ¼ teaspoon baking soda
- 1 tablespoon poppy seeds
- Preheat your oven to 350 degrees F. Spray 5 foil liners with oil and place them in a muffin tin.
- In a large bowl, whisk together the eggs, milk, lemon juice, butter, stevia, and salt.
- Whisk in the lemon zest and coconut flour. Keep whisking until the mixture is very smooth and lump-free.
- Whisk in the baking soda, then use a rubber spatula to fold in the poppy seeds.
- Use a 4-tablespoon scoop to divide the batter evenly among the foil liners. Bake until set and a toothpick inserted in the center comes out clean, about 15 minutes.
- Allow the muffins to set in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack and cool for 10 more minutes before removing the foil liners and serving.