Skip to Content

Keto Lemon Poppyseed Muffins

Share this post

Give your bacon and eggs a break and try these easy keto muffins instead! Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. And at only 2.8 net carbs, you can even have two!

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

This recipe originally appeared on January 2, 2019.

One criticism I hear from people who are new to this way of eating is that keto breakfasts seem to rely mostly eggs and bacon.

I totally understand where those folks are coming from. If you browse social media hashtags, you’ll see a plethora of photos containing bacon and eggs.

While those foods are delicious and warmly welcomed, there are many other foods you can enjoy at your breakfast table, like these keto lemon poppyseed muffins!

Low carb muffins are a great choice for a keto breakfast because they keep you full and give you a burst of energy in the morning. Since these keto lemon poppyseed muffins aren’t full of sugar and grains, you don’t have to worry about still feeling hungry after eating them.

In fact, they’re a great option to send with your littles on their way to the bus stop. This high fat breakfast will stimulate their brain better than a bowl of cereal ever could!

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

You’re Going To Love These Keto Lemon Poppyseed Muffins

And here’s why:

  • One bowl recipe
  • Simple ingredients that are easily accessible at grocery stores
  • Fresh and bright flavors that are iconic of classic lemon poppyseed muffins
  • Moist muffins with a nice crumb (no eggy taste here)
  • Only 2 net carbs per muffin
  • Great for meal prepping or freezer stashing
  • Kids will love them
  • Great way to switch up your plate o’ bacon and eggs

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

Making Keto Lemon Poppyseed Muffins At Home

This low carb muffin recipe couldn’t be any easier to make. One bowl and one whisk is really all you need to prep these scrumptious keto lemon poppyseed muffins!

Here’s what you need:

  • One large mixing bowl
  • One whisk or hand mixer (preferred)
  • Measuring cup
  • Measuring spoons
  • Muffin tin (6, 12 or 24 cup)

You simply need to combine everything together in your mixing bowl, pour into your muffin tin, and bake!

When mixing your batter, make sure to whisk it until the batter smooth and slightly runny. You want to whisk out all lumps for better baking. For best results, a hand mixer or stand mixer is recommended.

Serving and Storing Your Keto Lemon Poppyseed Muffins

Don’t be worried about eating all twelve muffins in one sitting! These easy keto muffins can easily be frozen and reheated. All you need to do is wrap them tightly in plastic wrap so they don’t get freezer burnt and store them in a big ziplock bag or storage container.

Pull one out as desired, pop into the microwave for about 30 seconds, and you have a delicious keto muffin ready to eat!

Whether you want breakfast, a snack, or afternoon coffee, these keto muffins are great any time of day.

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

Ingredients and Substitutions

  • Sour cream– I used sour cream in this recipe to keep the muffins moist and provide enough fat for a tasty muffin. Also, the tang of the sour cream works better with the tang of the lemons here. I would not advise replacing the sour cream with butter or you will end up with a more cake tasting muffin (not a bad thing but not what we’re trying to achieve). You could use mayonnaise in a pinch.
  • Lemon juice– Fresh lemon juice or lemon extract are both fine in this recipe. When originally written, I used lemon extract  and they turned out beautifully. When updating the recipe at a later date, I opted to use fresh lemon juice and zest for a fresher flavor but both will work. Just be aware that when you use lemon extract, you need significantly less because it is so much more concentrated.
  • Sweeteners: you can use whichever brand of zero carb sweetener you prefer. Personally, I use this in all of my recipes and prefer it because there isn’t a cooling effect with every bite.

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

Want More Keto Muffin Recipes?

Here are few other easy keto muffin recipes you might want to check out:

Keto Cinnamon Sugar Muffins

Keto Blueberry Muffins

Savory Chai Keto Muffins

Maple Bacon Cornbread Muffins

Keto Cornbread Muffins

Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. Just one bowl and common low carb ingredients are all you need to make these easy keto muffins. And at only 2.8 net carbs, you can even have two!

Keto Lemon Poppyseed Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Give your bacon and eggs a break and try these easy keto muffins instead! Bright and fresh, these keto lemon poppyseed muffins have everything you need to start your day. And at only 2.8 net carbs, you can even have two! 

Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sweetener of choice (I use this)
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons poppyseeds
  • Juice of 2 lemons
  • Zest of 1 lemon (optional but recommended)

Instructions

  1. Preheat oven to 350°. Line a muffin pan with liners or grease with cooking spray.
  2. In a large mixing bowl of a mixer, combine the flour, baking powder, baking soda, and sweetener with a hand mixer to remove any lumps.
  3. Add the eggs, sour cream, vanilla extract, lemon juice and zest, and poppyseeds and beat until well combined.
  4. Use a medium sized cookie scoop to divide the batter between the muffin cups. Each cup should get 2 scoops (about 2 ounces) of batter.
  5. Bake for 20 minutes until the tops are just slightly golden. Let the muffins cool in the pan for 5 minutes before removing.

Notes

Replace fresh lemon juice with 1/2 teaspoon lemon extract if desired.

Nutrition Information:
Yield: 12 muffins Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 15.4gCarbohydrates: 4.9gNet Carbohydrates: 2.8gFiber: 2.1gProtein: 6.3g

Please calculate your own nutrition information for most accurate results.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Geri

Tuesday 8th of November 2022

Made these and they fell in the middle and fell apart when removing after they cooled. Seems like there should be some butter in the recipe. Used regular sized muffin tin and the batter filled the whole tin to the top.

Ketoinpearls

Wednesday 9th of November 2022

I am sorry to read this Geri. As you can see in the comments, others have made those muffins and the recipe worked very well for them. Let me know if you try it again.

Elizabeth

Sunday 8th of May 2022

Can maple syrup be used as a sweetener for this recipe ? Thank you

Ketoinpearls

Friday 17th of June 2022

Hi Elizabeth - I used a powdered sweetener so maple syrup may give a slightly different texture. Let me know if you try please!

Sharon Beckmon

Wednesday 2nd of June 2021

I did not have any fresh lemons, so I had to use lemon extract. Nice texture, but I would prefer a LOT MORE lemon flavor. I am going to buy some fresh lemons for next time.

Judith Norman

Sunday 7th of February 2021

These were delicious.. They took about 35 minutes to cook which may have been because I used goat yogurt instead of sour cream and the yogurt may be more watery.. Also, I didn't have muffin tin liners so they stuck to the tin, so basically I made muffin tops.

Anna Hunley

Monday 8th of February 2021

I am glad you enjoyed them!

Sarah

Saturday 25th of July 2020

Can I replace the sour cream for Greek yogurt? How long would I need to bake mini muffins?

Anna Hunley

Monday 27th of July 2020

Yes, but make sure it's plain greek yogurt or keifer. Mini muffins I'd probably check around 10 minutes.

Skip to Recipe