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
- Muffin pan
- 1⅓ cups almond flour blanched
- ⅔ cup coconut flour
- 1⅓ 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 poppyseeds
- 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 poppyseeds.
- 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.