An excellent imitation of that well-known coffee shop chain’s! This recipe is one that I’ve cooked a ton of times, and it always turns out wonderful!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- ⅓ cup low-calorie natural sweetener (such as Swerve®)
- ¼ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon poppy seeds
- 1 lemon, zested
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (Optional)
- 3 large eggs
- 3 tablespoons butter
- 2 tablespoons sour cream
- ½ teaspoon vanilla extract
- 2 tablespoons heavy whipping cream, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
- Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
- Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.
- Bake in the preheated oven until tops are golden, 15 to 20 minutes.
- Xanthan gum helps improve texture but is not vital to the recipe.
- You will need 1 to 4 tablespoons heavy cream depending on the size of the eggs used.
- Coconut oil can be substituted for the butter if desired.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 240 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The muffins were moist with a great flavor.
A yummy keto snack.
Oh…my…gosh! These were SO good that you wouldn’t know it’s Keto! 🙂 With the eggs, etc, in them they are excellent for breakfast with a nice cup of coffee. Very lemony flavor and great consistency–just like regular muffins! 🙂
Really good and I forgot the whipping cream! Lol. I definitely will make these again! They may be good with a cream cheese or lemon frosting too.
Very eggy taste. Wouldn’t make again.
These were delicious! I mixed cheer and poppyseeds, I also added the flex meal 1/4 cup. I used Greek yogurt instead of sour cream. Each muffin wait almost 2 ounces, so they are quite substantial!
These were so good!! I had to bake mine longer: about 25 minutes total, and I used muffin tin liners. Next time I will grease my muffin tin, so I will get a prettier muffin. Also, next time I will add a little lemon juice for more flavor.
I thought these had a strange, very eggy taste. It also seemed like the recipe wasn’t quite right. For instance, is the butter supposed to be melted? It’s odd to beat eggs first and then add butter without the butter being melted. I have had better keto poppyseed muffins and would suggest looking elsewhere.
Delicious, turned out perfectly
I doubled the recipe yummy
Love these! We’ve been on keto for three weeks and craving toast or a muffin, these were delicious! Even better in day two! Highly recommend!
I made these exactly as written. the texture was great but the aftertaste was a bit off. I would say a bit bitter. I used stevia so not sure what i would have done wrong or perhaps just me
Wonderful muffins. Best ever! I’m making them as a birthday gift to someone who is eating keto
Delicious! I followed the recipe and they were moist and satisfy my craving for bread.
I’ve made this several times and follow the recipe exactly but for also adding 1 tsp of lemon extract. I haven’t tried adding the xanthan gum since I haven’t seen it when I’ve been at the grocery store, but the texture is nice even without it.
I forgot to add the heavy cream and salt but hey, they came out good anyway! Also, other people who made mistakes with the recipe, WHY are you leaving low ratings for Your Own Mistakes?
I didn’t change anything. And yes, I’ll make it again!
Can’t have seeds so I substituted blueberries
I made these muffins this morning and my kids loved them. They’re not usually fond of gluten-free, low carb “bread” things, but they demolished these. I’ll make a double batch next time, for sure! (I didn’t have a lemon or poppy seeds, but used food-grade lemon essential oil, for the lemon flavor.)
I wasn’t a big fan of this muffin but I’m giving it 4 stars because my husband ate them up. He’s on the Keto diet and wasn’t a fan about the amount of carbs this muffin had but it was an easy go to when he had a bit of a sweet tooth at night. The only substitution I made was the type of sour cream I used. I had Mexican sour cream on hand which is a little sweeter than the regular stuff you find at the grocery store.
I made this but made some view changes. My only substitutions were I used unsalted ghee instead of butter and I added 1tbsp butter extract instead of the lemon and no poppy seeds and added chopped walnuts. They were perfect!