If you are looking for a tasty treat that won’t throw you off your keto diet, you’re in the right place. Today, I’m going to share an amazing recipe for keto lemon poppy seed muffins.
These muffins are a great way to start your day or enjoy as a snack. Let’s face it, following a keto diet can be tough sometimes. It’s not always easy to find foods that fit the plan and still taste good.
That’s where these muffins come in. They’re made with almond flour and coconut flour instead of regular wheat flour, which keeps the carb count low.
Plus, they’re sweetened with a keto-friendly sweetener, so you don’t have to worry about sugar messing up your diet.
With just a few basic ingredients and some easy steps, you’ll have a batch of delicious muffins ready to go. The lemon gives them a fresh, zingy flavor, while the poppy seeds add a nice crunch and make them look pretty too.
👍 Why You’ll Love This Recipe
Keto-Friendly: These muffins are specially designed for a keto diet. They’re low in carbs but high in healthy fats, which is exactly what you want when you’re trying to stay in ketosis.
Poppy Seed Crunch: The poppy seeds add a nice texture to these muffins. They give a little crunch that makes eating these muffins more interesting. Plus, poppy seeds have some health benefits too, like fiber and minerals.
Cream Cheese Addition: The cream cheese in these muffins makes them extra rich and creamy. It adds a tangy flavor that goes well with the lemon, and it helps keep the muffins moist. It’s like having a bit of cheesecake in your muffin!
Snack Friendly: Not just for breakfast, these muffins make a great snack too. They’re satisfying enough to keep you full between meals, but not so heavy that they’ll spoil your appetite.
✨ Recipe Ingredients
- 4 Eggs
- 1 1/4 cup Almond Flour (I recommend this almod flour – amazon)
- 1/4 cup Sour Cream
- 1/2 cup Granulated Sweetener (I recommend this one – amazon)
- 2 teaspoons Baking Powder
- 2 tablespoons Poppy Seeds
- 3 1/2 tablespoons Cream Cheese
- 1 teaspoon Vanilla Extract
- 3 tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 3 1/2 tablespoons Butter
- 2 tablespoons Coconut Oil
- 1 Lemon : Juice and Zest
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the coconut flour, almond flour, salt, baking powder, and poppy seeds.
Step 3
Add the butter, coconut oil, and cream cheese to a large microwave-safe bowl. Melt in 20-second intervals until completely melted. Then, whisk thoroughly until the mixture is smooth.
Step 4
Add in the sugar and sour cream. Whisk until well combined, and then whisk in the eggs, lemon zest, and juice. Add the vanilla and whisk again.
Step 5
Gradually add the dry ingredients into the wet ingredients and mix. A thick batter will form.
Step 6
Fill the lined muffin cups (about 3/4 full). Bake in the oven for 17-20 minutes. Insert a toothpick in the center to check if they’re ready – if it comes out clean, they are done. Enjoy!
💡Tips
1. Room temperature ingredients are key
Before you start mixing, make sure all your ingredients are at room temperature. This is super important, especially for the eggs, butter, and cream cheese. When these ingredients are cold, they don’t mix well and can make your batter lumpy.
Take them out of the fridge about an hour before you plan to bake. If you forget, you can speed things up by putting the eggs in warm (not hot) water for a few minutes.
For the butter and cream cheese, cut them into small cubes and they’ll warm up faster. Room temperature ingredients blend together much better, giving you a smoother batter and fluffier muffins in the end.
2. Let the batter rest
After you’ve mixed your batter, let it sit for about 5-10 minutes before you put it in the muffin tin. This gives the coconut flour time to absorb some of the liquid.
Coconut flour is super absorbent, and if you don’t give it time to do its thing, your muffins might end up too wet in the middle.
3. Don’t overbake
These muffins can go from perfect to dry pretty quickly, so keep a close eye on them. Start checking them a few minutes before the recipe says they should be done.
Every oven is a bit different, so yours might cook faster or slower. The muffins are done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs. If the toothpick has wet batter on it, give them a couple more minutes.
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FAQ
1. Why did my muffins turn out dry?
Dry muffins can happen for a few reasons. The most common is overmeasuring the flours, especially the coconut flour which is super absorbent. Make sure you’re measuring correctly.
Another reason could be overbaking. Every oven is different, so start checking the muffins a few minutes before the recipe says they should be done.
2. My muffins stuck to the paper liners. How can I prevent this?
Keto muffins can sometimes stick to paper liners because they don’t have the same starch content as regular muffins.
To prevent this, you can lightly spray the paper liners with non-stick cooking spray before filling them with batter. If you don’t have cooking spray, you can brush them lightly with melted butter or oil.
3. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is best for flavor, you can use bottled lemon juice if that’s what you have. The flavor might not be as bright, but the muffins will still be good.
Keto Lemon Poppy Seed Muffins
Print RecipeIngredients
- 4 Eggs
- 1 1/4 cup Almond Flour (I recommend this almod flour – amazon)
- 1/4 cup Sour Cream
- 1/2 cup Granulated Sweetener (I recommend this one – amazon)
- 2 teaspoons Baking Powder
- 2 tablespoons Poppy Seeds
- 3 1/2 tablespoons Cream Cheese
- 1 teaspoon Vanilla Extract
- 3 tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 3 1/2 tablespoons Butter
- 2 tablespoons Coconut Oil
- 1 Lemon : Juice and Zest
Instructions
- Start by preheating the oven to 350°F and lining a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the coconut flour, almond flour, salt, baking powder, and poppy seeds.
- Add the butter, coconut oil, and cream cheese to a large microwave-safe bowl. Melt in 20-second intervals until completely melted. Then, whisk thoroughly until the mixture is smooth.
- Add in the sugar and sour cream. Whisk until well combined, and then whisk in the eggs, lemon zest, and juice. Add the vanilla and whisk again.
- Gradually add the dry ingredients into the wet ingredients and mix. A thick batter will form.
- Fill the lined muffin cups (about 3/4 full). Bake in the oven for 17-20 minutes. Insert a toothpick in the center to check if they’re ready – if it comes out clean, they are done. Enjoy!