The vibrancy and sourness of lemon makes my mouth water! Keto Lemon and Poppyseed muffins celebrates that tangy freshness of lemon in the best way possible, and topped with Lemon Cream Cheese frosting are a beautiful dessert for a special occasion.
In this recipe I use xylitol, which I buy from Iherb (link here). I’ve written an article on why I have chosen Xylitol as my sweetener of choice for those interested.
To get the xylitol really fine, I use a food processor to blitz it a few times until it is a fine powder. This works perfectly for dusting, like in my Keto Raspberry Tarts and it helps the xylitol dissolve faster. You could also use a coffee or spice grinder to do this, or buy the confectioners xylitol which is already really fine.
I also recommend using blanched almond flour as it is much finer than the almond meal you can buy in the supermarkets. I buy Bob’s Red Mill Almond Flour or buy it from local specialty stores if I am after a few other things.
Keto Lemon and Poppyseed Muffins with Lemon Cream Cheese Frosting
These deliciously sweet and tart muffins are the perfect treat to bake for a loved on, or yourself! Beautifully presented with piped frosting and extra lemon zest and poppyseeds, these are sure to please.
Ingredients
- 2 cup almond flour fine, blanched
- 2 teaspoon baking powder
- 1/2 cup xylitol powdered
- 1 tablespoon poppyseeds
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 lemons zest and juice
Lemon Cream Cheese Frosting
- 100 grams butter softened
- 250 grams cream cheese room temperature
- 1 lemon zest and juice
- 1/3 cup xylitol powdered
Instructions
-
Preheat the oven to 180C / 356F and line a 12 cup muffin tin with paper or silicone liners.
-
In a large mixing bowl, combine almond flour, baking powder, xylitol and poppyseeds.
-
In a separate smaller bowl, whisk together the eggs, sour cream, vanilla extract, lemon zest and juice until evenly combined.
-
Mix the wet ingredients with the dry and fold together gently until just combined.
-
Pour into the prepared muffin tin and bake for 20 - 25 minutes until the tops are golden and a toothpick comes out clean. Leave to cool while preparing the frosting.
-
To make the frosting, using a hand beater or stand mix, whip the butter, cream cheese and lemon, saving 1 tablespoon of rind for serving.
-
Whip in the powdered xylitol until completely incorporated.
-
Once the muffins are cool, pipe or spread the frosting on top and finish with reserved lemon rind and a few extra poppy seeds for added crunch.
These lemon cupcakes are delicious . I will make them again. Lemon is one of my favorite flavours.
Thank you! Lemon is one of my favourites too, especially with a creamy top 🙂
@Rachel, I can’t see anywhere to Pin your recipe. Can you show me where it is please? 🤩
Hi. I made this and they were good, although they didn’t really rise. Before I eat the whole batch, are they really 7 net grams of carbs a piece? My batch yielded 16 muffins but I’ve already eaten 5!
Hi there,
Gosh don’t eat any more, you will make yourself sick with so much xylitol!! Yes they are 7 net carbs, if you made 12 from the batter so yours will be a bit less if you made 16. The carbs mostly come from the cream cheese frosting and almond flour. Sweet things should always be eaten in moderation – I am talking about once every couple of days, certainly not 5 in one go.
@Rachel, lol I was tempted to make them tho reconsidered as I’m afraid I may do the same and eat too many 😆
I was searching for a recipe to use up sour cream and they came up.
[…] is also a great way to use courser almond meal. I use really fine almond flour for recipes like my Keto Lemon and Poppyseed Muffins where that light fluffy texture is really […]
[…] you’re looking for other sweet muffins, why not try my Keto Lemon and Poppyseed Muffins, they are to die […]
[…] Double lemon deliciousness! Lemon poppyseed muffins with a lemon cream cheese frosting. So pretty too! Recipe by Ausie Keto Queen, (HERE) […]
[…] Keto Lemon and Poppyseed Muffins […]
Could you substitute monkfruit (powdered) instead of xylitol?
No problem at all 🙂
[…] Keto Lemon and Poppyseed Muffins with Lemon Cream Cheese Frosting […]
[…] Keto Lemon and Poppyseed Muffins with Lemon Cream Cheese Frosting […]
I can’t have almond flour or cream cheese. Would coconut flour work just as well and maybe coconut cream?
I don’t think it would work with coconut flour as it’s 4 times as dry – so would absorb all the liquid and you wouldn’t get fluffy muffins out of it! I’d try a recipe like this and add in the lemon: https://www.wholesomeyum.com/keto-coconut-flour-muffins-recipe/
Is it supposed to say 4 eggs? I thought it seemed like a lot, but followed the recipe anyway as we are new to keto. The batter was pretty runny.They didn’t rise much, and came out kind of crinkly on top like quiche. Haven’t tried one yet, I’m sure they’ll taste good, but I will probably just use 2 eggs if I do it again. Thanks for the recipe.
Hi Kate! Ive made these so many time and found 4 eggs helps glue it together and keep them moist. I usually put the frosting on top to cover up any crinkles 😀 Let me know how they tasted in the end, hope you enjoyed them!
Hi Rachel
I can’t wait to try your recipes but I notice you don’t state the size eggs you use. I’ve only just started Keto but I’ve notice recipes I’ve made prior to beginning Keto often state egg size. Many thanks 😊
hi Suzanne! Yes good point, up until recently I thought all eggs were created equal. Then I found some HUGE eggs one day and learnt better! I buy the 700gram dozen, so they are 58 – 60 grams per egg. Hope that helps
I substituted chia for poppy seeds extra goodness, delicious.
Great idea Margaret, more healthy fats and it will keep you fuller for longer as well! I’ll have to give it a go 🙂
Hi Rachael
How long I advance can you make these. Do they freeze well or better fresh?
Hi Beth! They hold their texture pretty well as they are quite moist, I’d say 2 – 3 days will be fine. They freeze great, just leave the frosting off and put fresh frosting on them once you’ve defrosted them. Or you could even microwave them and serve with a bit of greek yoghurt or cream