If you love the taste of lemon and poppy like I do, then you’ll be an instant fan of these keto muffins. They’re so fast and easy to make and store (and freeze) well for a perfect breakfast throughout the week. Plus, they’re only 1.7g net carbs per muffin so you won’t have to feel guilty when you’re in a rush and need to leave the house.

I highly suggest popping them in the microwave for 15-20 seconds to warm through, slice in half, and place a pad of butter between them. Just for that extra kick of keto fat in the morning!

One of the great things about these is the texture when they’re fresh. The bottoms crust up really well and add just a little bit of extra crunch when they come out of the oven. You could easily whip up a quick cream cheese frosting that these would definitely stand up against, too, if you want a dessert.

Let me know how you like them in the comments below.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-lemon-poppyseed-muffins/


¾ cup almond flour
¼ cup golden flaxseed meal
1/3 cup erythritol
1 teaspoon baking powder
2 tablespoons poppy seeds
¼ cup salted butter, melted
¼ cup heavy cream
3 large eggs
Zest of 2 lemons
3 tablespoons lemon juice
1 teaspoon vanilla extract
25 drops liquid Stevia

Nutrition Summary: This makes a total of 12 Keto Lemon Poppyseed Muffins. Each muffin comes out to be 130 Calories, 11.69g Fats, 1.73g Net Carbs, and 4.04g Protein.


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