With an incredibly tender, moist lemon crumb and a bright, tangy glaze, these paleo and keto lemon poppy seed muffins are impossible to resist.
Paleo & Keto Lemon Poppy Seed Muffins 🍋
Suuuper Tender & Moist
These keto lemon poppy seed muffins are simply delightful and well worth making. The grain-free batter combines a delicate crumb with an ultra-lemony glaze for classic flavor without the grains.
This post has been updated to include the best single version of the recipe to avoid confusion — the one below is the best-tested recipe.
Each muffin has only about 3 g net carbs and delivers fiber, nutrients, and satisfying fats.
The Flours
I prefer a mix of super-fine almond flour and coconut flour. Adding psyllium husk helps hold moisture and create structure, contributing to the tender crumb and adding fiber.
Be sure to use a finely ground almond flour; coarser almond meal will make muffins dense and oily. Brands labeled super-fine yield the best texture.
The Sweetener
These muffins work well with erythritol, xylitol, Pyure, or allulose (adjust amounts according to the sweetener). If you follow paleo and don’t avoid natural sugars, coconut sugar is an option.
If you add the lemon glaze, use a powdered sweetener (powdered xylitol, allulose, or erythritol) for a smooth finish. If you powder a granular sweetener at home, make sure your blender or food processor is completely dry and wait a moment for dust to settle before opening.
Keep in mind xylitol is toxic to pets, so avoid it if animals may access crumbs or glaze.
