With a ridiculously tender and moist lemon crumb and a wonderful tangy glaze, these paleo and keto lemon poppy seed muffins can’t be missed!
Paleo & Keto Lemon Poppy Seed Muffins 🍋
Suuuper Tender & Moist
These keto lemon poppy seed muffins are simply awesome, and truly a must-make. I mean, it really is no wonder this combo has become a classic!
And this grain free version, topped off with an ultra lemony glaze, varies little from the original.
Note that I’ve since updated the post to provide only one recipe (i.e. the best one!). You see, I was a rookie blogger last year and confused you guys by dropping in a second recipe card (sorry!).
And more good news? This fresh keto delight is just 3g net carbs a pop! Packed with fiber, plenty of nutrients and the best kind of fats.
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber (it’s responsible for 2g of fiber per muffin 💩!).
These keto muffins work well with erythritol (my favorite is Lakanto), xylitol, Pyure (at half the amount) and allulose (adding 30% more). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. So you’ve got options.
If you’re opting for the lemon glaze, which comes highly recommended, your best option are xylitol and allulose (barely any after taste), followed by erythritol (some cooling effect). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!
Paleo & Keto Lemon Poppy Seed Muffins
With a ridiculously tender and moist lemon crumb and a wonderful tangy glaze, these paleo and keto lemon poppy seed muffins can't be missed!
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
For the keto lemon poppy seed muffins
- 64 g almond flour
- 21 g coconut flour
- 1 tablespoon psyllium husk
- 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 tablespoon poppy seeds
- 2 eggs yolks & whites divided
- 6 tablespoons erythritol *
- zest of a lemon
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 57 g unsalted grass-fed butter or coconut oil, melted and cooled slightly
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
For the lemon glaze
- 3 tablespoons powdered erythritol
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice as needed
Preheat oven to 350°F/180°C. Line or grease and flour (with coconut flour) a muffin tray.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and poppy seeds. Set aside.
Beat egg whites until soft peaks form and set aside.
Add egg yolks and sweetener to a large bowl and beat with an electric mixer on medium speed until pale and fluffy, 2-3 minutes.
Incorporate lemon zest, vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with lemon juice and water and beating until well incorporated.
Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Spoon batter onto the prepared muffin tray.
Bake for 18 to 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack (they will be very tender when warm, so handle gently). If they collapse slightly, don't worry the crumb will still be great!
While the muffins are cooling, make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Adding lemon juice as needed until desired consistency is reached. Drizzle over muffins.
Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.
*Please see section on Sweeteners for more deets and possible substitution.