Keto Lemon Poppyseed Muffins
If you’re a fan of the popular Starbucks lemon loaf, these Keto Lemon Poppyseed Muffins are sure to be your next addiction! Incredibly fluffy, moist, and with the perfect amount of citrusy zing, they’re secretly more cake than muffin. But, at just 1g of sugar per serving, this keto, gluten-free and paleo treat is a healthy option as a dessert, snack or even breakfast!
Recipe options included for those following a vegan diet, as well as suggested modifications for an extra serving of fruit.
These keto lemon poppyseed muffins can be thrown together quickly and easily using basic pantry staples. I recommend using a muffin tray with silicone muffin liners or just a silicone muffin tray. Cooking times will vary depending on your oven so watch the muffins closely after 18 minutes and remove when the tops start to brown. For me, that means a bake time of about 25 minutes.
If you prefer a drizzled glaze rather than a fully-frosted top, you can cut the glaze recipe in half. Using a spoon, pour a small amount of glaze over each muffin in a zig-zag pattern and leave them to dry. Alternatively, for fully frosted tops, make the glaze as written below and spoon 1-2 teaspoons onto the centre of each muffin. Let the glaze drip down the sides as pictured.
One of Starbucks most delicious treats is their famous glazed lemon loaf. Unfortunately, one slice has a whopping 42g of sugar, which is more than the recommended maximum daily intake for both men (36g) and women (25g). By way of comparison, one 12 oz can of coke contains 39g of sugar.
Lemon desserts have always appealed to me because they are light, refreshing and perfectly tangy. Plus, the combination of sweet with sour makes my tastebuds do a happy dance. So, it was a no-brainer for me to try to create a keto version of Starbucks’ lemony treat!
These lemon poppyseed muffins have just 1g of sugar per serving and 173 calories compared to 42g of sugar and 470 calories for a single slice of Starbucks lemon loaf.
If you follow a vegan diet, substitute the eggs for flax eggs instead. For every egg you’re replacing, mix 1 tablespoon of flaxseed meal and 2.5 tablespoons of water. Check out Minimalist Baker’s How to Make a Flax Egg for more detailed instructions. You’ll also need to substitute the butter in the icing by using 1 tablespoon of melted coconut oil instead.
For an extra pop of colour and deliciousness, try adding 1/4 – 1/2 cup of fresh blueberries to the batter. Instructions and cooking times will remain the same.
You can control the strength of the lemony taste in this recipe by adding more or less juice and zest to the muffin mix and glaze. If you prefer a more mild lemon flavour, cut the amount of lemon in half. You can also achieve a more mild flavour by drizzling the glaze on top sparingly rather than coating the tops entirely.
Finally, you can try making these lemon poppyseed muffins as a loaf instead. Simply pour the batter into a greased or lined 9×5 loaf pan and bake at 375 degrees for about 45 minutes, or until the top has started to brown and a toothpick inserted in the middle comes out clean.
Yes! I experimented with freezing a few of these muffins and determined that freezing and thawing had no impact on the texture or taste.
I recommend wrapping each muffin individually in plastic wrap or tinfoil before placing in the freezer. Freezing the muffins individually makes it easier to thaw the exact number you want rather than an entire batch at once. For best results, take the muffins out of the freezer the night before and let them thaw in the fridge overnight.
Looking for other keto muffins and cakes? Try this Keto Orange Olive Oil Cake or, my personal favourite, Keto Carrot Cake!
If you make these Keto Lemon Poppyseed Muffins, please rate them and add your comments below. And tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Keto Lemon Poppyseed Muffins
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup Swerve granular sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest from one lemon
- 3 eggs, beaten
- 1/3 cup almond milk
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 3/4 cup Swerve Confectioners sweetener
- 2 tablespoons lemon juice
- 1 tablespoon butter, melted
- 2 teaspoons warm water
- Preheat oven to 350 degrees.
- Combine the almond flour, coconut flour, Swerve, baking powder, baking soda, salt and lemon zest in a large bowl and stir until combined.
- Combine the beaten eggs, milk, coconut oil, lemon juice and vanilla extract in a small bowl and whisk until combined. Add the wet ingredients to the dry half at a time, stirring continuously. Mix until no lumps remain. Add the poppy seeds and mix again.
- Line a muffin tray with silicone muffin cups and pour batter evenly between the 12 cups.
- Place the tray on the middle rack of the oven and bake for 20-25 minutes, or until the tops have started to slightly brown and a toothpick inserted comes out clean.
- Let muffins cool slightly then remove from the tray and place on a wire rack to cool completely.
- While the muffins are cooling, whisk the Swerve and lemon juice in a small bowl. Add in the melted butter and warm water and mix well. Using a teaspoon, drizzle 1-2 teaspoons of the glaze on top of each muffin, letting it drip down the sides as it hardens. Optional: top with extra lemon zest.
I’m not familiar with “Swerve” sweetener, but it sounds like you use it as you would regular granulated sugar (or powdered sugar for the icing); one to one?