25+ Delightful Saturday Keto Muffin Recipes You Need to Try

Saturdays are the perfect time to slow down, enjoy a cup of coffee, and indulge in a delicious breakfast or snack.

If you’re following a keto lifestyle, you may think that your weekend treats need to be full of restrictions.

But what if we told you that you could enjoy fresh, warm, and flavorful muffins without breaking your diet?

Whether you’re craving something sweet or savory, we’ve got you covered with 25+ keto muffin recipes that are not only low-carb but also bursting with delicious flavors.

From cinnamon swirls to savory bacon and cheddar muffins, these recipes are guaranteed to make your Saturdays both satisfying and keto-friendly.

Get ready to whip up some mouthwatering muffins that will keep your energy up without spiking your blood sugar levels.

25+ Delightful Saturday Keto Muffin Recipes You Need to Try

These 25+ Saturday keto muffin recipes are a game-changer for anyone looking to enjoy a delicious, low-carb treat while staying true to their keto lifestyle.

With a wide variety of flavors—from comforting apple cinnamon muffins to tropical coconut lime ones—there’s something for everyone to enjoy.

Perfect for breakfast, a mid-day snack, or even dessert, these muffins are an easy way to add a burst of flavor to your weekend.

Not only will they satisfy your cravings, but they’ll also keep you on track with your health goals.

So, grab your mixing bowls, preheat that oven, and get ready for a weekend filled with scrumptious, guilt-free muffins!

Blueberry Almond Keto Muffins

These Blueberry Almond Keto Muffins are a delightful way to start your Saturday morning. Bursting with juicy blueberries and a hint of almond flavor, they are both satisfying and guilt-free. With a low-carb almond flour base and natural sweetness, these muffins are perfect for those following a keto lifestyle. Pair them with a cup of coffee or tea for a cozy weekend treat.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated erythritol or monk fruit sweetener
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, salt, and sweetener.
3. In another bowl, whisk together eggs, almond milk, coconut oil, vanilla extract, and almond extract.
4. Gradually incorporate the wet ingredients into the dry ingredients, mixing until well combined.
5. Gently fold in the blueberries.
6. Evenly distribute the batter into the prepared muffin tin.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow to cool for 10 minutes before removing from the tin.

These Blueberry Almond Keto Muffins will become a staple in your weekend routine. Their soft texture and burst of berry goodness make them irresistible. Enjoy them fresh out of the oven or store them in an airtight container for a quick grab-and-go option.

Chocolate Hazelnut Keto Muffins

Rich, chocolatey, and nutty, these Chocolate Hazelnut Keto Muffins are a decadent Saturday treat. They’re made with wholesome, keto-friendly ingredients to satisfy your sweet tooth without compromising your goals. Perfect for a slow morning or as a dessert to share with friends.

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/3 cup heavy cream or coconut cream
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped hazelnuts
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a large bowl, mix almond flour, cocoa powder, baking powder, salt, and sweetener.
3. In another bowl, beat the eggs and mix in heavy cream, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until a thick batter forms.
5. Fold in chopped hazelnuts and chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes or until a toothpick comes out clean.
8. Let the muffins cool completely before serving.

Indulge in the ultimate keto-friendly chocolate experience with these Chocolate Hazelnut Muffins. Their deep, rich flavor and satisfying texture make them a standout treat for any occasion. Pair them with a dollop of whipped cream for an extra special touch!

Lemon Poppy Seed Keto Muffins

Zesty and refreshing, Lemon Poppy Seed Keto Muffins are a tangy twist on a classic favorite. These muffins are soft, moist, and packed with bright lemon flavor, making them the perfect pick-me-up for a sunny Saturday morning. A hint of sweetness and the crunch of poppy seeds add a delightful texture to every bite.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 3 large eggs
• 1/3 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• Juice of 1 lemon (about 2 tbsp)
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
2. Mix almond flour, coconut flour, sweetener, baking powder, salt, and poppy seeds in a large bowl.
3. In a separate bowl, whisk eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18–22 minutes or until a toothpick comes out clean.
7. Allow to cool before serving.

Bright and bursting with citrus flavor, Lemon Poppy Seed Keto Muffins are a refreshing addition to your keto baking repertoire. Their light texture and tangy sweetness make them a great way to add variety to your weekend menu. These muffins are sure to bring sunshine to your Saturday!

Cinnamon Swirl Keto Muffins

These Cinnamon Swirl Keto Muffins are the perfect way to indulge in a warm, spiced treat without the carbs. A soft almond flour base is swirled with a cinnamon-sweet filling that creates a flavorful, comforting muffin. Ideal for a cozy Saturday morning with a hot cup of coffee or tea, these muffins bring the joy of a cinnamon roll while keeping your keto goals on track.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated erythritol or monk fruit sweetener
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1/4 cup chopped pecans (optional)

For the Cinnamon Swirl:

• 2 tbsp butter, softened
• 2 tbsp granulated erythritol
• 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and sweetener.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. For the cinnamon swirl: in a small bowl, mix the softened butter, erythritol, and cinnamon together.
6. Spoon a small amount of muffin batter into each muffin cup, then swirl a teaspoon of the cinnamon mixture on top. Add another layer of batter on top and swirl again.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool for 10 minutes before removing from the tin.

These Cinnamon Swirl Keto Muffins are a delightful weekend treat, offering the warmth and sweetness of cinnamon rolls without the carbs. The cinnamon swirl creates a satisfying, layered texture that pairs perfectly with your morning coffee or as an afternoon snack. You’ll love how easy and delicious these muffins are!

Pumpkin Spice Keto Muffins

For a seasonal twist, these Pumpkin Spice Keto Muffins are packed with all the rich flavors of fall. Made with almond flour and a dash of pumpkin spice, these moist muffins are perfect for your Saturday breakfast or an autumn-inspired dessert. Whether you’re craving something comforting or need a treat for the season, these keto muffins will satisfy your pumpkin cravings without derailing your diet.

Ingredients

• 2 cups almond flour
• 1/2 cup canned pumpkin puree
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and erythritol.
3. In another bowl, whisk together eggs, pumpkin puree, melted butter, almond milk, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well incorporated.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These Pumpkin Spice Keto Muffins capture the essence of fall with their rich, aromatic flavor. The perfect balance of pumpkin, spice, and sweetness makes them a fantastic weekend breakfast or snack. Whether you’re a pumpkin fan or just looking for a warm, comforting muffin, this keto recipe will not disappoint.

Coconut Lime Keto Muffins

Tropical and refreshing, these Coconut Lime Keto Muffins combine the rich flavor of coconut with the bright, zesty zing of lime. They’re a great way to start a Saturday morning or enjoy a light dessert with a refreshing twist. The combination of coconut flour and shredded coconut gives them a satisfying texture, while the lime adds a burst of citrus to each bite.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• Juice and zest of 1 lime
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, mix together almond flour, coconut flour, shredded coconut, baking powder, salt, and erythritol.
3. In a separate bowl, whisk eggs, melted coconut oil, almond milk, lime juice, lime zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These Coconut Lime Keto Muffins offer a tropical escape without the carbs. The delightful combination of coconut and lime creates a muffin that is both refreshing and satisfying. Perfect for a Saturday morning or as a light afternoon snack, they’re an easy and delicious way to brighten up your weekend.

Bacon and Cheddar Keto Muffins

These Bacon and Cheddar Keto Muffins are the ultimate savory treat for a weekend breakfast or snack. Loaded with crispy bacon and sharp cheddar cheese, these muffins are rich in flavor and low in carbs, making them a perfect option for those following a keto diet. The combination of salty bacon and melty cheese creates a savory muffin that’s hearty and satisfying.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup melted butter or coconut oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon (about 6 slices)
• 1 tbsp chopped chives or green onions (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together eggs, heavy cream, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Stir in the shredded cheddar cheese, crumbled bacon, and optional chives or green onions.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 18–22 minutes, or until the muffins are golden and a toothpick comes out clean.
8. Let the muffins cool for a few minutes before serving.

These Bacon and Cheddar Keto Muffins are savory and satisfying, making them the perfect addition to your keto breakfast or as a midday snack. With the rich flavors of bacon and cheddar, these muffins will keep you full and energized throughout the day. Enjoy them fresh from the oven or store them in an airtight container for a delicious on-the-go meal!

Mocha Coffee Keto Muffins

If you’re a fan of coffee and chocolate, these Mocha Coffee Keto Muffins are an ideal treat for your Saturday mornings. Infused with coffee and cocoa powder, these muffins bring together the rich flavors of mocha in a low-carb form. A great way to enjoy a coffee-flavored snack while staying true to your keto diet.

Ingredients

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated erythritol or monk fruit sweetener
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, salt, and sweetener.
3. In another bowl, whisk together eggs, almond milk, brewed coffee, melted butter, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. If using, fold in the sugar-free chocolate chips.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These Mocha Coffee Keto Muffins are a delightful way to indulge in the flavors of coffee and chocolate while keeping your carb intake in check. Whether you’re a coffee lover or simply enjoy a rich, indulgent muffin, this recipe will hit the spot. Pair them with your favorite brew for a cozy, satisfying start to your weekend.

Raspberry Coconut Keto Muffins

These Raspberry Coconut Keto Muffins combine the tartness of fresh raspberries with the sweetness of coconut for a deliciously unique flavor profile. The almond flour base creates a tender, fluffy texture, while the raspberries burst with fresh flavor. Ideal for a light breakfast or snack, these muffins offer a wonderful balance of sweetness and tang, making them a favorite among keto bakers.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together almond flour, coconut flour, shredded coconut, baking powder, salt, and sweetener.
3. In a separate bowl, whisk eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the raspberries.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool before serving.

These Raspberry Coconut Keto Muffins are a perfect blend of flavors, with the tropical taste of coconut complementing the tangy raspberries. They are light, fluffy, and satisfying, making them a wonderful option for breakfast or as an afternoon snack. Store them in an airtight container to enjoy throughout the week!

Apple Cinnamon Keto Muffins

These Apple Cinnamon Keto Muffins are a cozy, fall-inspired treat that captures the flavors of a classic apple cinnamon combo without the carbs. Using apple extract for flavor, along with a blend of almond and coconut flour, these muffins are moist, fluffy, and full of warm cinnamon spice. Perfect for a comforting Saturday breakfast or as a snack, they will fill your kitchen with a mouthwatering aroma.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp apple extract (or 1/4 cup unsweetened applesauce)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol.
3. In another bowl, whisk together the eggs, almond milk, melted butter, apple extract, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick comes out clean.
7. Let the muffins cool for 10 minutes before removing them from the tin.

These Apple Cinnamon Keto Muffins offer a delicious, low-carb alternative to the classic fall treat. The sweet apple extract and warm spices will make these muffins a favorite for your keto breakfast routine. They are also a great option for a wholesome snack or dessert, and the aroma of cinnamon will make your kitchen feel like home!

Carrot Cake Keto Muffins

These Carrot Cake Keto Muffins bring the warmth and richness of traditional carrot cake to your keto diet. With a moist almond flour base, grated carrots, and a hint of spice, these muffins are a perfect blend of sweet and savory. They’re a wonderful treat for a Saturday brunch or as a snack throughout the week.

Ingredients

• 2 cups almond flour
• 1/2 cup grated carrots
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sweetener.
3. In another bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the grated carrots and chopped nuts, if using.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool before serving.

These Carrot Cake Keto Muffins bring the rich, spiced flavor of a traditional carrot cake without the carbs. The added nuts provide a nice crunch, and the subtle sweetness makes these muffins perfect for a special occasion or a weekend treat. Enjoy them with a cup of coffee or as a light dessert.

Zucchini Cheddar Keto Muffins

Packed with shredded zucchini and sharp cheddar cheese, these Zucchini Cheddar Keto Muffins are a savory and satisfying option for your weekend breakfast or snack. The zucchini keeps the muffins moist, while the cheese adds a deliciously savory flavor. These keto muffins are perfect for anyone craving something savory while maintaining a low-carb lifestyle.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/2 cup shredded cheddar cheese
• 1 cup grated zucchini (excess water squeezed out)
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp garlic powder (optional)
• 1 tbsp chopped fresh herbs (optional, such as parsley or chives)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin.
2. In a large bowl, combine almond flour, coconut flour, baking powder, salt, black pepper, and optional garlic powder.
3. In another bowl, whisk together the eggs, melted butter, almond milk, and shredded zucchini.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the shredded cheddar cheese and optional fresh herbs.
6. Spoon the batter evenly into the muffin tin, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Allow the muffins to cool slightly before serving.

These Zucchini Cheddar Keto Muffins offer a savory, low-carb alternative to traditional muffins. The zucchini adds moisture while the cheddar cheese provides rich flavor, making them perfect for breakfast or as a savory snack. They can also be enjoyed with a dollop of sour cream or a side of avocado for a complete meal!

Strawberry Shortcake Keto Muffins

These Strawberry Shortcake Keto Muffins combine the sweet, delicate flavor of strawberries with a light and fluffy muffin base. Infused with a hint of vanilla, these muffins feel like a sweet dessert, but they’re low-carb and keto-friendly. Perfect for a special weekend breakfast or as a guilt-free treat to satisfy your sweet tooth.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped fresh strawberries
• 1/4 cup whipped cream or keto-friendly frosting (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped strawberries.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Once cooled, top with a dollop of whipped cream or frosting if desired.

These Strawberry Shortcake Keto Muffins are a deliciously sweet way to enjoy strawberries while sticking to your keto diet. Their light texture and berry sweetness will satisfy any cravings for dessert, making them perfect for a weekend treat. Enjoy them on their own or topped with keto-friendly whipped cream for an indulgent experience.

Orange Poppy Seed Keto Muffins

These Orange Poppy Seed Keto Muffins are a bright and refreshing way to start your Saturday morning. The combination of citrusy orange zest and poppy seeds gives the muffins a light, fragrant flavor. These muffins are perfect for anyone looking for a keto-friendly alternative to traditional breakfast treats while enjoying a burst of citrus in each bite.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• Zest of 1 orange
• 1 tsp orange extract (optional)
• 1 tbsp poppy seeds

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, coconut flour, baking powder, salt, and erythritol.
3. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, orange zest, and orange extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the poppy seeds.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool before serving.

These Orange Poppy Seed Keto Muffins bring a burst of citrus flavor with every bite, making them a perfect morning treat. The delicate fragrance of orange and the crunch of poppy seeds offer a delightful combination, making them a must-try for anyone on a keto diet. These muffins are sure to brighten up your weekend breakfast or snack time!

Note: More recipes are coming soon!