Keto Lemon Poppy Seed Muffins Recipe - Moist & Tasty - My Keto Kitchen

Some days you just need a little low-carb treat without the guilt, enter our Keto Lemon Poppy Seed Muffins recipe, they’re very tasty, moist, and never dry. Keto Lemon Poppyseed Muffins Recipe

These low-carb muffins are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.

Want more cupcakes? Head over to our Ultimate Low Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake. Keto Lemon Poppy Seed Muffins IngredientsMuffin Ingredients2 cups of Almond Flour2 teaspoons of Baking Powder1/3 cup of Erythritol (regular granulated)2 Eggs1 cup of Sour Cream1 teaspoon of Vanilla Extract1 tablespoon of Poppy Seeds1 Lemon, zest, and juiceLemon Frosting Ingredients4 ounces of Unsalted Butter, softened1 tablespoon of Lemon Juice1/2 cup of Powdered Erythritol 2 tablespoons of Heavy Cream How To Make Keto Lemon Poppy Seed MuffinsHow to make Keto Lemon Poppyseed MuffinsPreheat oven to 180C/355F. Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined. Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full. Bake for 20-25 minutes, until a skewer, comes out clean when inserted in the center. Cool the cupcakes on a cake rack. While the cupcakes are cooling, place the butter and lemon juice in your stand mixer. Mix on low whilst adding the Powdered Erythritol by the spoonful. Add the cream. Mix on medium until the ingredients are fluffy and pale. Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

Keto Lemon Poppy Seed Muffins - Moist!

Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Muffins. They are a fluffy and moist cake with a lovely citrus zing, and the Lemon Frosting takes our humble cupcake to a whole new refreshing level.

Print Pin

Author: GerriFrosting4 ounces Unsalted Butter unsalted1 tablespoon Lemon Juice1/2 cup Powdered Erythritol2 tablespoons Heavy Cream

Preheat oven to 180C/355F.

Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.

Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.

Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.

Cool the cupcakes on a cake rack.

While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.

Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.

Mix on medium until the ingredients fluffy and pale.

Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

Serving: 100g | Calories: 241kcal | Carbohydrates: 5g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 32mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mgKeto Lemon & Poppyseed MuffinsHow To Store Keto Lemon Poppy Seed Muffins

Store keto lemon poppy seed muffins in the fridge for up to 5 days in a plastic container.

Our muffins and cupcakes recipes (and other baked goods) are made ketogenic due to our use of select low-carb keto flour substitutes.

If you like these lemon and poppyseed cupcakes; try our; Keto Chocolate Peanut Butter CupcakesKeto Maple Bacon CupcakesKeto Vanilla Muffins

To make a larger batch of this Low Carb Lemon Poppy Seed Keto Muffins recipe, adjust the servings in the recipe card above.