How many carbs are in keto lemon poppy seed muffins?

Each muffin has 2.5g net carbs (5.5g total carbs minus 3g fiber), 198 calories, 6g protein, and 18g fat. This recipe makes 10 muffins.

Can I make these dairy-free?

Yes. Replace the melted butter with an equal amount of melted refined coconut oil. The texture stays tender and the macros remain virtually unchanged, keeping each muffin at about 2.5g net carbs.

Why are my muffins dense or gummy?

Almond flour batters can turn dense if overmixed or if the eggs are cold. Use room-temperature eggs, stir just until combined, and let the batter rest 2 minutes before baking so the flour hydrates and the crumb lifts properly.

Can I use coconut flour instead of almond flour?

Not as a 1:1 swap. Coconut flour absorbs far more liquid, so you'd use only about 3/4 cup plus 2 extra eggs. We recommend sticking with almond flour here for the closest bakery-style texture and reliable net carbs.

Keto Lemon Poppy Seed Muffins: 2.5g Net Carbs

Name: Keto Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 10 servings
Cuisine: Keto
Ingredients: 2 1/2 cups blanched almond flour; 1/3 cup granulated erythritol (or monk fruit sweetener); 2 tablespoons poppy seeds; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 4 large eggs, room temperature; 1/3 cup unsalted butter, melted; 1/4 cup unsweetened almond milk; Zest of 2 lemons (about 2 tablespoons); 3 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

Keto Lemon Poppy Seed Muffins

Bright, tender almond flour muffins bursting with fresh lemon zest and crunchy poppy seeds. At just 2.5g net carbs each and ready in about 35 minutes, they're a sugar-free breakfast or snack that tastes like the bakery classic without the carb crash.

Jordan Lee

Head of Nutrition · June 18, 2026

10 min

Prep

22 min

Cook

32 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

2.5g

Net carbs

Fiber

5.5g

Total carbs

Protein

18g

Fats

198

Calories

Per serving · makes 10. Values are estimates; brands vary.

ketolow carbgluten freesugar freebreakfast

These lemon poppy seed muffins deliver all the bright citrus flavor and signature crunch of the classic, with a moist almond-flour crumb and zero added sugar. They're the kind of grab-and-go keto breakfast that feels like a treat but keeps you firmly in ketosis.

Ingredients

2 1/2 cups blanched almond flour

1/3 cup granulated erythritol (or monk fruit sweetener)

2 tablespoons poppy seeds

2 teaspoons baking powder

1/4 teaspoon fine sea salt

4 large eggs, room temperature

1/3 cup unsalted butter, melted

1/4 cup unsweetened almond milk

Zest of 2 lemons (about 2 tablespoons)

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with 10 paper liners.

In a large bowl, whisk together the almond flour, erythritol, poppy seeds, baking powder, and salt until evenly combined.

In a separate bowl, whisk the eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla until smooth.

Pour the wet ingredients into the dry and stir just until a thick, uniform batter forms; let it rest 2 minutes to thicken.

Divide the batter evenly among the 10 lined cups, filling each about three-quarters full.

Bake 20-24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & notes

Swap the erythritol for an equal amount of allulose for an even moister crumb and no cooling aftertaste; reduce bake time by 2 minutes since allulose browns faster.

Store cooled muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months and thaw at room temperature.

For a sugar-free lemon glaze, whisk 2 tablespoons powdered erythritol with 1 teaspoon lemon juice and drizzle over cooled muffins (adds negligible carbs).

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Save keto lemon poppy seed muffins to CarbMeNot and track its 2.5g net carbs against your daily budget automatically.

Frequently asked questions

How many carbs are in keto lemon poppy seed muffins?: Each muffin has 2.5g net carbs (5.5g total carbs minus 3g fiber), 198 calories, 6g protein, and 18g fat. This recipe makes 10 muffins.
Can I make these dairy-free?: Yes. Replace the melted butter with an equal amount of melted refined coconut oil. The texture stays tender and the macros remain virtually unchanged, keeping each muffin at about 2.5g net carbs.
Why are my muffins dense or gummy?: Almond flour batters can turn dense if overmixed or if the eggs are cold. Use room-temperature eggs, stir just until combined, and let the batter rest 2 minutes before baking so the flour hydrates and the crumb lifts properly.
Can I use coconut flour instead of almond flour?: Not as a 1:1 swap. Coconut flour absorbs far more liquid, so you'd use only about 3/4 cup plus 2 extra eggs. We recommend sticking with almond flour here for the closest bakery-style texture and reliable net carbs.