Keto lemon muffins are made with coconut flour. Dotted with poppy seeds, they are wonderfully fluffy and very flavorful!
I love having muffins for breakfast. Before starting a low-carb diet, I had several trusted recipes that I made often. I froze the leftovers so that I could enjoy them for breakfast during the week.
Transitioning to a low-carb diet simply meant that I had to find ways to make keto-friendly muffins. I’ve developed quite the collection (what can I say, I have a sweet tooth), and this is certainly one of the best.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty keto lemon 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 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 probably use a granulated sweetener if you wish.
Sea salt: I use 1/4 teaspoon in this recipe.
Coconut flour: If you can, 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 spices aisle.
How to make keto lemon muffins
It’s an easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix the ingredients. You simply mix together the ingredients in one bowl, in the order listed.
Transfer the mixture to the pan. Then spoon the mixture into greased muffin cups.
Bake the muffins. Bake them for about 15 minutes in a 350°F oven.
You can even make the batter the night before and refrigerate. I often do that, so in the morning all I have to do is bake them for about 15 minutes.
Baking with coconut flour
Coconut flour is an excellent alternative to refined wheat flour. However, baking with it is a challenge, so I was worried that these keto lemon 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.
Use foil liners
My only complaint is that these muffins tend to stick to paper liners, even when well greased. I had the most success when I used greased foil liners.
In another recipe of mine, coconut flour muffins, I seem to have run into the same issue. So maybe coconut flour muffins just tend to stick to paper liners.
How to store leftovers
This recipe only makes 5 muffins, but you can easily double it and make ten. 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.
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Keto Lemon Muffins
INGREDIENTS
- 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 1/3 cup sugar)
- ¼ teaspoon sea salt
- 1 tablespoon lemon zest
- ¼ cup coconut flour (28 grams)*
- ¼ teaspoon baking soda
- 1 tablespoon poppy seeds
INSTRUCTIONS
- Preheat 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 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 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 10 more minutes before removing the foil liners and serving.
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NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.