While they have that cupcake feel, these keto lemon poppy seed muffins are a baked good you can enjoy any time of the day. Refined sugar-free, gluten-free and packed with quality fats, they work wonderfully as a low-carb dessert or an easy on-the-go breakfast. Either way, this muffin recipe pairs two classic flavors to create the ultimate sweet-meets-tart treat.
To keep things paleo- and keto-friendly, the list of dry ingredients includes almond flour, coconut flour and golden monk fruit-erythritol blend. The delicious base also features Bulletproof Grass-Fed Ghee (a terrific source of quality fats) and Bulletproof Vanilla Bean Energy Collagen Protein, which provides valuable collagen protein, MCT oil, magnesium and a blend of adaptogens.
How long does it take for this easy keto recipe to come together? Prep time consists of a mere 10 minutes. Mix the batter until it’s smooth, then sprinkle in poppy seeds for additional protein, fiber and texture. All that’s left is to carefully fill your muffin liners, pop the tray in the oven and wait 25 minutes, or until the toothpick test comes out clean!
Of course, these low-carb lemon poppy seed muffins wouldn’t be complete without a gorgeous glaze. Combining powdered monk fruit-erythritol sweetener, vanilla extract, almond milk and fresh lemon juice creates a tasty topping that takes this recipe to the next level.
Once the sugar-free glaze has set, you’ll be able to dig in and enjoy the fruits of your lemon-inspired labor. And with only 3 grams of net carbs per serving size, this muffin recipe is a keto dieter’s dream come true.
Keto Lemon Poppy Seed Muffins
The dynamic duo of lemon and poppy seeds makes this keto-friendly muffin recipe a delicious option for breakfast, dessert or even a mid-day treat.
- 1/3 cup powdered monk fruit-erythritol blend
- 1 tbsp unsweetened almond milk
- ¼ tsp vanilla extract
- 1-2 tsp fresh lemon juice
Preheat the oven to 425°F. Line a muffin tin with baking cups.
In a large mixing bowl, combine the almond flour, coconut flour, Vanilla Bean Energy Collagen Protein, monk fruit sweetener, baking soda, baking powder and salt. Whisk together to remove any lumps in the dry ingredients. Create a well in the center.
Pour the melted Grass-Fed Ghee into the dry-ingredient well. Add the eggs, vanilla, lemon zest, lemon juice and almond milk. Stir the wet ingredients together, slowly incorporating the dry ingredients. Mix until combined.
Stir in the poppy seeds.
Spoon the batter into the muffin cups, filling each one ¾ of the way full.
Transfer to the center rack of the oven and bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and continue baking for 15-17 minutes, or until the muffins are a light golden-brown on top. If the muffins start to brown too quickly, place a sheet of parchment paper on top.
Remove from the oven and cool for 5 minutes in the muffin pan. Transfer each muffin to a cooling rack to cool completely.
Next, make the glaze. Mix the powdered sweetener, almond milk and vanilla extract in a small bowl. Whisk in 1 teaspoon of lemon juice. Taste and add more lemon juice as needed.
Dip each muffin into the glaze, swirling around to cover the muffin tops completely. Allow any excess glaze to drip off, then place the muffin on a plate or baking rack to let the glaze set.
Enjoy these keto lemon poppy seed muffins with a cup of clean, toxin-tested coffee for the ultimate food-and-coffee pairing.
Store leftover muffins in an air-tight container in the refrigerator for up to 5 days.
- Calories: 236
- Fat: 16 g
- Protein: 7 g
- Fiber: 3 g
- Sugar: 1 g
- Sugar Alcohols: 10 g
- Carbohydrates: 16 g
- Net Carbs: 3 g
- Sodium: 190 mg
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