With less than 2 net carbs per serving, you are going to love these keto poppy seed muffins! The muffins are moist and the texture is just right.
It really isn’t too often that I prepare a low carb / keto baked treat. The keto baked goods out there can be hit or miss and until recently, there hasn’t been a keto approved sweetener that really agrees with me.
Who doesn’t love anything with poppy seed? Since I started using the KetoseSweet+ sweetener, I can finally enjoy some delicious baked goods without feeling gross like some sweeteners make me feel. These keto poppy seed muffins are really moist and have a delicate texture. This recipe is definitely a keeper. You can switch out the vanilla extract for almond extract or even lemon extract and make some delicious poppy seed muffins.
Click HERE to read more on low carb / keto sweeteners
In this recipe, I used lupin flour. Lupin is a legume similar to a peanut, and the flour is very low in net carbs. The lupin flour can be switched with coconut flour if you prefer. The amount used will be the same. I like the lupin flour because once baked, it doesn’t have any distinct flavor like the coconut flour does. That being said, if you have peanut allergies, it’s suggested that you use caution with lupin flour.
This recipe makes 18 muffins. I used the silicone muffin tray that I use all the time for my egg bites. There is no need to grease it and the muffins (and egg bites) just slide out. I feel like the muffin cups are a bit shallower than a traditional muffin tin is, so take that into consideration when making the keto poppy seed muffins.
Other low carb / keto recipes you will love:
- Low Carb Chia Cookies
- Low Carb Coffee Chip Frozen Cream Cheese Bites
- Keto Chocolate Coconut Frozen Nut Butter Bites
- Low Carb Almond Poppy Seed Loaf
Keto Poppy Seed Muffins
These flavorful keto poppy seed muffins are perfect for your next brunch! Under two net carbs a piece, they are super moist and easy to make. Flavor with lemon or almond to truly make them special!
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup KetoseSweet+ (or preferred sweetener)
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk, room temperature
- 1 1/2 cups almond flour
- 1/2 cup lupin flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350F.
- Cream together butter and sweetener until smooth.
- Add in eggs, one at a time, and vanilla and beat until well mixed.
- Mix in almond milk.
- In a separate bowl combine dry ingredients, including poppy seeds.
- Add the dry ingredients into the wet ingredients and mix well.
- Add approximately 1/4 cup of batter into each muffin cup, so the cup is a little over half full.
- Bake for 18 - 20 minutes.
Notes
You can substitute coconut flour for the lupin flour.
Substitute (or add) lemon, orange or almond extract for the vanilla, to flavor the poppyseed muffins.
The carbohydrates from the KetoseSweet+ (allulose) were not calculated into the total carbohydrates since it has little to no effect on blood sugar and insulin levels.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Almond Flour Blanched (2lb) by Anthony's -
Silicone Muffin & Cupcake Baking Pan Set (12 & 24 Mini Cup Sizes) -
KetoseSweet+ Powder (3 pack) -
Lupin Flour Gluten Free, High protein, Fiber-Rich Lupina 2 Pack -
Rodelle Pure Vanilla Extract -
Blue Diamond Almond Breeze - Unsweetened Original -
Bob's Red Mill Poppy Seeds, 8-Ounce -
365 Everyday Value, Baking Powder, 10 Ounce
Nutrition Information:
Yield: 18 Serving Size: 1 muffinAmount Per Serving: Calories: 159Total Fat: 14.4gSaturated Fat: 5.6gTrans Fat: 0gCholesterol: 62mgSodium: 130mgCarbohydrates: 3.5gFiber: 2.3gSugar: .5gProtein: 5g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Deborah
Sunday 28th of February 2021
Like many of your readers, I do get a bit of a bitter taste when baking with straight lupin. And just the opposite for coconut flour....a bit on the sweet side. But combined they seem to balance each other nearly perfectly....the best of both worlds. I have been baking with lupin for over 2+ years and am really happy with a 50/50 lupin coconut flour mix. This might work for some of your other readers as well...and you can lean savory with a heavier lupin % or go a bit sweeter with more coconut. Can't wait to try this poppy seed muffins....they look sooo good!
Ashley
Saturday 29th of February 2020
Does half of the almond milk mean I should be using 16oz?
jessa
Monday 9th of March 2020
1/2 cup... sorry about that. I updated it.