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Low Carb Lemon Poppy Seed Muffins

A Healthy Lemon Poppy Seed Muffins frenzy

I had no idea the frenzy I would create when I came up with these Healthy Lemon Poppy Seed muffins. Who knew? I mean, I love lemon and these muffins are fantastic.

Something happens when you put out muffin options. The regular Keto Blueberry Muffins or even a basic coffee cake style muffin are staples. So maybe when people get the option for lemon they grab it….especially if it’s low carb.

My Lemon Blueberry Muffins are great, too, but have a few more steps to make and a few more carbs.

Low Carb Lemon Poppy Seed Muffins

Favorite Lemon Recipes

Low Carb Lemon Poppy Seed Muffins

Super easy recipe

First I sift together all the dry ingredients for the Healthy Lemon Poppy Seed Muffins…

Low Carb Lemon Poppy Seed Muffins

Mix it up

In a small bowl I whisk together all the wet ingredients…

Low Carb Lemon Poppy Seed Muffins

Baking these up in a jiffy

Remember those little boxes of jiffy muffins? They had the fake tiny nugget blueberries. You added an egg and a splash of milk to the powder and baked up your breakfast pucks ….in a jiffy.

My Healthy Lemon Poppy Seed muffin are 10 muffins to a batch. If you try to stretch the recipe to 12 muffins you must adjust the time. The muffins will be much smaller and less carbs, but will need less time in the oven.

Low Carb Lemon Poppy Seed Muffins

Storing these muffins

Let your healthy lemon poppy seed muffins fully cool before you store them. I like to pop the extras in a ziplock bag or air tight container. I leace them in the fridge for a few days or in the freezer for up to two weeks.

Reheat your quick keto breakfast muffin in the microwave for about 10 seconds or simply let it come to room temperature.

Low Carb Lemon Poppy Seed Muffins

Healthy Lemon Poppy Seed Muffins

This is a great low carb breakfast alternative to a typical keto breakfast. Low Carb Healthy Lemon Poppy Seed Muffins are a wonderful grab on the go meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, keto, lemon dessert
Servings: 10 muffins
Calories: 221kcal
Author: The Kellie Kitchen



  • Preheat oven to 350* and line 10 muffin cups with parchment paper liners.
  • Use a whisk mix together the melted butter and low carb sweetener. Whisk in the eggs one at a time until fully incorporated. Continue by adding in the lemon juice and lemon extract and continue to stir all the wet ingredients together.
  • In a separate bowl sift together almond flour, coconut flour, salt, poppyseeds and baking powder to ensure no lumps.
  • Stir the dry ingredients into the wet ingredients until fully mixed together.
  • Pour the batter into each of the 10 muffin cups and bake for 25 minutes.
  • Cakes should be just slightly browned on the edges.
  • Remove from the oven and cool completely. Optional….Sprinkle with powdered sweetener as garnish


Calories: 221kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 171mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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