These bright and fresh glazed keto lemon poppy seed muffins (or keto lemon bundt cake!) are soft, tender, and perfectly sweetened with a nice lemony flavor.
Are you more of a chocolate dessert person or a lemon dessert person? I personally love all things chocolate, but every now and then I want something more summery and light.
These keto lemon poppy seed muffins are light, refreshing, and perfect for summer. Or if it's not summer, they will brighten the coldest of days!
The muffins aren't overpowering with lemon flavor, but still have a refreshing lemon taste with a good balance of sweet and tart. They also have a light crunch of poppy seeds and a silky lemon glaze that makes them an instant hit!
And even though these are naturally a little heavier than say an Angel Food Cake or Vanilla Cake, they're still super moist, soft, and cakey.
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel!!! Watch the full video here: Poppy Seed Muffins YouTube Video
The sweetener
For the sweetener, I recommend using an erythritol-based granulated sweetener.
I prefer to use an erythritol/monk fruit blend because sometimes pure erythritol can leave an aftertaste, but feel free to use any erythritol-based sweetener you prefer!
If using Besti Erythritol (as opposed to the popular Swerve and Lakanto brands), it's only 70% as sweet as other sweeteners because it doesn't contain any fillers. Because of this, you'll need to add an extra ⅓ cup.
The Besti Erythritol Monk Fruit Blend, however, can be used just like any other sweetener.
*Note- As a special gift, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
🔪 Easy instructions
Start by whisking together some coconut flour, sea salt, baking soda, baking powder, sweetener, and poppyseeds.
In a separate bowl, whisk together 4 room temperature eggs, pure vanilla, avocado oil, lemon juice, and lemon zest.
Cold ingredients can prevent the flours from mixing properly and interfere with how the cake rises. This is why I use room-temperature eggs.
Pour the wet ingredients into the dry and mix well. The batter will be fairly thick.
For the lemon cake, pour or scoop the batter into a well-greased bundt pan and bake for 25 to 30 minutes.
While I haven't tried this recipe in a regular cake pan, I don't recommend it because I don't think it would rise properly. And besides, you would miss out on the beautiful bundt shape!
Try not to over-bake, which can dry out the cake. If the top starts to brown too quickly, loosely cover it with foil.
Turn the cake upside down over a wire rack and allow it to cool completely. Once cooled, carefully invert onto a cake plate.
For muffins, fill each cup just over half full, and bake 18 to 22 minutes at 350 degrees. The batter will make approximately 18 muffins.
Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
The glaze
For the glaze, whisk together some powdered keto sweetener with lemon juice, lemon zest, and water as needed to thin.
I prefer not to use an erythritol-based sweetener for the glaze because it tends to leave an aftertaste and isn't completely smooth.
My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste!
Powdered allulose will also work. However, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup.
Drizzle the glaze over the low-carb lemon cake or lemon poppy seed muffins and enjoy!!!
Helpful Hint: If you only have granulated sweetener, simply place in a very dry blender and whirl until powdered. Then, measure out for the recipe 👍
How to store leftovers
The muffins or cake can be stored tightly covered at room temperature for 2 to 3 days or it can be frozen for up to 1 month.
If freezing, cool completely and, if freezing cake, cut it into individual slices without the glaze. Then wrap each piece in plastic wrap and place them in a freezer-safe baggie.
Top tips
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow the cake to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room temperature eggs. Using cold eggs can prevent the flours from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
Looking for more lemon recipes?
Or if you're vegan, these Vegan Raspberry Lemon Bars look amazing too!
If you’ve tried this Keto Lemon Bundt Cake (Or Keto Lemon Poppy Seed Muffins!) please let me know in the comments below!
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📖 Recipe
Keto Lemon Poppy Seed Muffins Or Cake
Ingredients
- Oil Of Choice Or Cupcake Liners - for greasing or lining pan
- 1 Cup Coconut Flour
- ½ tsp. Sea Salt
- ½ teaspoon Baking Powder*
- 1 tsp. Baking Soda
- 1 Cup Keto Granulated Sweetener - see notes below
- 2 tablespoon Poppy Seeds
- 2 teaspoon Pure Vanilla
- 6 Tbsp. Avocado Oil
- ¼ Cup Fresh Lemon Juice - 1 to 2 large lemons
- Zest from 2 Large Lemons
- 8 Large Eggs - room temperature
Lemon Glaze:
- 1 Cup Powdered Monk Fruit/Allulose Sweetener - see notes below
- 4 tsp. Fresh Lemon Juice - around ½ to 1 large lemon
- Zest of 1 lemon
- ¼ Cup Filtered Water - or as needed to thin
Instructions
- Lower oven rack to lower third position and preheat oven to 350 degrees. For a bundt cake: Grease a 10-inch bundt pan with avocado oil, olive oil, butter, or coconut oil. Be sure to get in between all the nooks and crannies. For muffins: Line a muffin tin with baking cups. The batter will make approximately 18 muffins.
- Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.
- In a large mixing bowl, whisk together the coconut flour, sea salt, baking soda, sweetener, and poppy seeds. Break up any clumps with your fingers.
- In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.
- Pour the wet ingredients into the dry and mix well. The Batter will be fairly thick. For a bundt cake: Pour or scoop the batter evenly into the greased bundt pan. Please don't substitute a cake pan, as it will not work! Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Rotate after 20 minutes to ensure even baking. Try not to over bake, which can dry out your cake. If the top starts to brown too quickly, loosely cover it with foil. For muffins: Fill each cup just over half full, and bake 18 to 22 minutes.
- For cake: Invert pan over a wire rack and cool completely. Once cooled, invert onto serving dish or cake plate. For muffins: Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Drizzle on the glaze and serve.
Lemon Glaze:
- Whisk together the powdered sweetener, lemon juice, and lemon zest. Add filtered water, one tablespoon at a time, as needed to thin. Drizzle over the cake or muffins just before serving.
Add You Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Lemon Poppy Seed Muffins YouTube Video
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch such as potato starch, arrowroot, or tapioca flour.
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room temperature eggs. Using cold eggs can prevent the flours from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
- Leftovers can be stored tightly covered at room temperature for 2 to 3 days or they can be frozen up to 1 month. If freezing, cool completely and cut into individual slices without the glaze. Wrap each slice in plastic wrap then place them in a freezer-safe bagging.
- For the sweetener in the cake, I've always recommended any granulated erythritol-based sweetener, such as Besti Monk Fruit Erythritol Blend. However, in all my recent cake recipes, I've been loving xylitol or a monk fruit/allulose blend! They make the cake extra soft and have no aftertaste! However, I have not tested either of them in this cake. As soon as I test it, I will let you know!!!
- For the sweetener in the glaze, I prefer not to use an erythritol-based sweetener because it tends to leave an aftertaste and doesn't completely dissolve. My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste! Powdered allulose will also work. However, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup.
- If you only have granulated sweetener, simply place in a completely dry blender and whirl until powdered. Then, measure out for the recipe.
- As a special gift, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kari Rakitan says
Yummy, but it fell apart when trying to take it out of the pan. Used grapeseed oil instead of avocado oil.
Cassidy Stauffer says
Oh no, I'm sorry!!! This has never happened to me! Did you get the oil in all the crevices and allow it to completely cool? If it is even the slightest bit warm it will stick. Sorry again!
-Cassidy
Jill says
When baking any kind of cake—-ESPECIALLY in a Bundt pan, I grease it well and then sprinkle flour al over the entire surface. Then tap it around and dump any excess. I’ve never had a cake stick to my old Bundt pan doing this