These Keto Lemon Poppy Seed Muffins are tender, super fluffy, and grain-free. Loaded with tons of lemon flavor, make delicious low carb lemon muffins that are super easy to whip up in under 30 minutes. Perfect for a quick keto breakfast or an afternoon treat.
Preheat the oven to 350°F/180°C and line a muffin pan with parchment or silicone liners.
In a large bowl, combine the dry ingredients: the almond flour, flaxseed meal, sweetener, baking powder, poppy seeds, and salt. Set aside.
In a different bowl, beat the eggs, softened butter, and heavy cream until smooth and frothy. Add vanilla extract, lemon juice, lemon zest, and mix again.
Combine the dry and wet ingredients until a smooth muffin batter is formed.
Divide the batter among 12 muffin cups and bake for 18 to 20 minutes until the tops are golden.
Remove from the oven and let the muffins completely cool in the pan.
Serve as they are or top with keto cream cheese frosting.
Notes
The macros are calculated for a muffin without including the frosting. If you chose to make the frosting that will add one more gram of carbs per serving. So, a keto muffin with cream cheese frosting has 3g net carbs.