A delicious Keto Lemon Poppyseed Muffin, drizzled with a tangy lemon glaze! This keto muffin recipe bakes up light and fluffy, with a vibrant lemon zing. Try these muffins for breakfast, or as a special dessert with a mug of tea.
A Light and Fluffy Keto Muffin Recipe
These are my favorite keto muffins to date! They are light and airy, have impressive nutritional stats, and a sweet and tangy zing — thanks to the lemon zest and lemony glaze!
Enjoy these Keto Lemon Poppyseed Muffins for breakfast, dessert, or for a tide-me-over snack. Whenever you choose to eat them, you’ll be glad you have a keto-friendly option ready to go!
I recently made a couple batches of keto muffins, and took them on a family trip to the beach. The kids LOVED having these for breakfast, and I loved knowing they were getting healthy fiber, protein, and fats, rather than carb-laden sugar bombs.
This combination of almond flour, coconut flour, and collagen is my favorite gluten free baking mix. The two flours give them a soft and fluffy texture, and the collagen not only adds important nutrients and protein, but also gives them a chewy texture, like sugar would in a typical baked good recipe. If you don’t have collagen on hand, just omit it! The recipe will still turn out great.
I highly recommend finishing these off with a lemony glaze! It’s made with just two ingredients – powdered monk fruit sweetener and lemon juice. It makes them so beautiful, and adds a touch of guilt-free indulgence!
What You’ll Need
- Almond Flour
- Coconut Flour
- Collagen Powder (optional, but recommended for best texture and a nutrition boost!)
- Lemons (both the juice and zest!
- ZenSweet Monk Fruit Sweetener & Powdered Monk Fruit Sweetener
- Baking Powder, Baking Soda, and Sea Salt
- Avocado or Coconut Oil
Lemon Glaze Ingredients
- Powdered Monk Fruit Sweetener
- Lemon Juice
How to Make Keto Lemon Poppyseed Muffins
Step 1: First, add the almond flour, coconut flour, monk fruit sweetener, collagen powder, baking soda, baking powder, and sea salt to a bowl. Stir until mixed well.
Step 2: Add the eggs, lemon juice, lemon zest, avocado oil, vanilla, and poppyseeds to a bowl, and whisk to combine.
Step 3: Stir the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
Step 4: Add batter into a prepared muffin tin. I love these parchment paper liners for muffins that don’t stick! This is especially important for baked goods using coconut flour.
Step 5: Bake the muffins for 22 minutes, or until tops have just begun to brown.
Step 6: In a small bowl, add powdered sweetener and lemon juice, and stir until combined.
Step 7: Drizzle cooled muffins with the lemon glaze. Allow to dry before packing away.
Variations and Substitutions
No Collagen? No problem. This does help give the muffins the texture of a regular baked good made with sugar, but the recipe will work fine without it!
No Powdered Sweetener? You can make your own by adding a granulated monk fruit sweetener to a blender, and processing until a fine powder forms.
No Poppyseeds? If you don’t have poppyseeds on hand, you can substitute 1 tablespoon of chia seeds to give these muffins the speckled look of a seeded muffin!
How to Store Keto Muffins
Once the muffins have fully cooled, put them in an air tight container or ziplock bag, and store in the refrigerator for up to 7 days.
Freeze these muffins for up to 3 months.
To Reheat: Allow frozen muffins to fully thaw prior to serving. To reheat muffins, preheat oven to 350º F and add to a baking dish. Bake for about 5 minutes, or until warmed on the outside.
Other Keto Muffin Recipes to Try
- Basic Keto Muffins (with ideas for variations!)
- Keto Pumpkin Muffins
- Keto Blueberry Muffins (recipe coming soon!)
Keto Lemon Poppyseed Muffins
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen protein powder
- 6 tablespoons monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs whisked
- 1/2 cup Greek yogurt full fat
- 1/4 cup avocado oil or melted coconut oil
- 3 tablespoons poppyseeds
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 cup powdered monk fruit sweetener
- 2-3 tablespoons lemon juice to desired thickness
- Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
- In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
- Add the eggs, oil, yogurt, lemon juice, lemon zest, vanilla, and poppyseeds to a large mixing bowl, and whisk to combine.
- Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
- Scoop the batter into the prepared muffin pan. This recipe divides into 12 perfect sized muffins.
- Bake the muffins for 22 minutes, until the tops just begin to brown.
- Allow muffins to fully cool, then optionally drizzle with lemon glaze.
- In a small bowl, add powdered monk fruit sweetener and lemon juice. Stir until just combined. See notes if you don't have a powdered sweetener.