They’re wonderful when freshly baked, but the leftovers are great too, and can be frozen for later use. I love having muffins for breakfast. I regularly make almond flour muffins, keto chocolate muffins, and protein muffins. I make a big batch on the weekend, freeze them, and thaw them in the microwave each morning. They’re perfect with my morning coffee! These keto lemon muffins are especially good. They are incredibly fluffy, and they have this wonderful lemony flavor. They’re perfect for breakfast, of course, but they also make a great afternoon snack.
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Whole milk: You could use heavy cream if you prefer. Lemon juice and lemon zest: Freshly squeezed tastes better than bottled. Melted unsalted butter: European butter is especially good, but any butter will be great. Sweetener: I use stevia. You can use a granulated sweetener if you wish. Sea salt: I use ¼ teaspoon in this recipe. Coconut flour: It’s best to measure it by weight since it’s so absorbent. Baking soda: Helps the muffins rise. Poppy seeds: You can find them in the spice aisle beside the other spices. They’re not mandatory - the muffins are very good without them - but they do add a wonderful layer of flavor.
Mix the ingredients. Your first step is to simply mix together all the ingredients in one bowl, in the order listed. One of the best things about low-carb baking is that you don’t need to worry about over-mixing gluten. Transfer the mixture to the pan. Once you have a smooth batter, spoon it into greased muffin cups. Serve. Let the muffins cool for 15 minutes before enjoying them. See how fluffy they are! They’re also very good as an afternoon snack. I like to pair one of them with a glass of almond milk for a wonderful afternoon pick-me-up. Very lightly reheat them in the microwave prior to enjoying them, just to take the chill out - 5 seconds per muffin. You can also successfully freeze these muffins in freezer bags for up to three months.
