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
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.
Beth
Monday 12th of December 2022
Hi Rachael
How long I advance can you make these. Do they freeze well or better fresh?
Rachel
Friday 30th of December 2022
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
Margaret Rasmussen
Monday 14th of November 2022
I substituted chia for poppy seeds extra goodness, delicious.
Rachel
Wednesday 16th of November 2022
Great idea Margaret, more healthy fats and it will keep you fuller for longer as well! I'll have to give it a go :)
Suzanne
Saturday 29th of October 2022
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 😊
Rachel
Monday 31st of October 2022
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
Kate
Wednesday 8th of June 2022
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.
Rachel
Saturday 11th of June 2022
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 :D Let me know how they tasted in the end, hope you enjoyed them!
Rubee
Sunday 20th of February 2022
I can't have almond flour or cream cheese. Would coconut flour work just as well and maybe coconut cream?
Rachel
Tuesday 22nd of February 2022
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/