At My Keto Home we’re huge muffin fans! But as all you keto/low carb cooks out there realize, baking without white flour and sugar can be difficult. We decided we were up for the challenge. Our latest recipe: Keto/Low Carb Almond Poppyseed Muffins. We’re also a huge fan of almond flavor (reminds us of the flavor of holiday cookies and breads). Oh, and poppyseeds – they add the distinctive nutty flavor which my German grandmother added to her famous breads and coffee cakes. The combination of flavors are a win-win from our perspective!
The biggest hurdle was to get the texture in these muffins just the way we like them – a little crunchy on the top and bottom, but nice and moist on the inside. With only 3 net carbs per muffin, we think we’ve got a winner. They make a perfect grab-n-go breakfast or snack that keeps its fresh, vibrant flavors throughout storage.
You can use either a metal muffin pan with liners, or a silicone muffin pan. We’ve tried both – great results either way. Start by whisking together the wet ingredients: melted coconut oil, unsweetened almond milk, almond extract, and eggs, until smooth and well-incorporated. In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt. We use Truvia Sweet Complete for our granulated sugar replacement in this recipe because it combines erythritol with stevia leaf extract and chicory root, which provides us a flavor profile most like white sugar.
Next, add the wet ingredients into the dry and mix until well-blended. Fold in the poppyseeds and divide the dough equally into the muffin pan. The dough is similar to the consistency of cookie dough, so we find the best way to place the dough into the muffin pan is by using a cookie scoop. Each muffin takes about two scoops of dough.
Place in a preheated 350 degree F oven on center rack. Baking times will vary between 30 and 35 minutes, depending on your oven and the degree of browning you prefer. We went all the way to 35 minutes because we love a crunchy top, but whatever you choice, check to make sure a toothpick inserted into the center comes out clean.
Allow the muffins to cool on the countertop for 10-15 minutes before serving. We slice them down the middle and slather with softened butter. Store covered in fridge or freezer. If you want to serve leftovers warm, zap them in the microwave for a few seconds.
We’re huge coffee lovers at myketohome, and they make the perfect companion at our breakfast table. We hope you find these both easy to make and delicious!
Keto Low Carb Almond Poppyseed Muffins
Crunchy on the top, moist on the inside, our Almond Poppyseed Muffins combine the rich flavor of almond extract with the nutty flavor of poppyseed. Easy to make, with only 3 net carbs per muffin, it's the perfect way to start your day.
- Muffin pan
- 1â…“ cups almond flour (blanched)
- â…” cup coconut flour
- 1â…“ cups Truvia Sweet Complete (Or any granulated erythritol)
- 2 tsp baking powder
- 1 tsp salt
- ¼ cup coconut oil (melted)
- 1 cup unsweetened almond milk
- 3 large eggs
- 1 tbsp almond extract
- 1½ tbsp poppy seeds
Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper muffin liners, or use a silicone muffin/cupcake pan.
In a mixing bowl, whisk together melted coconut oil, unsweetened almond milk, eggs, and almond extract until ingredients are smooth. Set aside.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol (we use Truvia Sweet Complete) baking powder, salt. Mix until all ingredients are incorporated.
Add wet ingredients into dry, mixing until moist.
Fold in poppy seeds.
Divide dough into muffin tins and bake for 30-35 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.
Cool completely before serving.
Wow, awesome almond poppyseed muffin recipe, it looks delicious I will even try it today. I have another keto almond butter muffin recipe that would compliment these muffins well, it’s at ketoquake.com/almond-butter-muffins/ , thank you for this recipe.
Hi, Leon, and thanks for visiting. Hope you love the muffins!
Joanie, These muffins are delicious and so easy to make. My husband didn’t believe they were keto! I couldn’t find Truvia Sweet Complete so I bought Truvia and the package conversion was 3/4 tsp is same as two tsp sugar so I used just under I cup of Truvia. Is Truvia Sweet Complete different and where do you buy it?
Hi, Sheri! I’m glad to hear you and your husband enjoyed the muffins! Truvia Sweet Complete is erythritol, stevia leaf extract, and chicory root. I found it at my local Publix grocery store, and I just checked and it’s currently on Amazon. It’s been developed for use in baked goods, giving them a more sugar-like texture, with increased moistness, and spread and brown more like recipes made with sugar. Its’a cup-for-cup replacement. Another product that will work very well is Swerve. Any granulated erythritol will work just fine! Thanks for your comments, Sheri! : D
I’m just stating Keto. I made your chocolate chip cookies with Truvia cane sugar blend and Truvia brown sugar. Why do I need to use Truvia Sweet complete in this recipe?
Hi, Barbara, and welcome! You can use whatever sweetener you like! I use the cane sugar blend in many of my recipes – generally when the ingredient list is small and the taste of erythritol becomes more evident. Truvia Sweet Complete (or any other granulated sugar replacement) reduces the carbs, which is why I chose to use that sweetener. Thanks for a great question!
These muffins are SOOOOO good! Easy to make, perfectly moist and flavorful, and just as good the next day – thank you Joanie for sharing this recipe!!
I used 1 c. allulose sweetener (it’s the only one that doesn’t leave an unpleasant aftertaste for me) and that was the perfect level of sweet for me. Also, I find that if you let the batter sit for a few minutes (~10?), it gives the coconut flour a chance to absorb some of the liquid and yields good results.
Hi, Julie! I’m sooo happy you like them! Makes the difficulty of baking keto/low carb all worth it when I hear from lovely ladies such as you. Yes, I like allulose sweetener as well. I’ll try letting the batter sit a few minutes prior to baking next time. Great ideas, and thank you for leaving a comment!
I made these last night so my husband and I could have them for breakfast with our coffee. Easy to make and so delicious. I have made a number of your recipes and have loved every one of them. Just started a Keto diet and enjoyed all the different things I have made do far. Thank you!!!
Hi, Mary, and welcome! This is so great to hear, and thank you for leaving such lovely comments. I’m a fan of anything almond-flavored!
These turned out great!
Hi, Samantha! So happy our Low Carb Almond Poppyseed Muffins were a hit! Thanks for the review.