Low-Carb Lemon Poppy Seed Muffins

Low-Carb Lemon Poppy Seed Muffins

Tender almond flour muffins bright with lemon zest and a light poppy seed crunch.

Total 35 min Makes 12 muffins Calories 198/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

These muffins swap flour and sugar for almond flour and a granular sweetener, keeping the crumb moist while carbs stay low. Fresh lemon juice and zest give a tangy brightness that balances the nutty base, making them suitable for breakfast or a light snack.

Ingredients

  • 3 cups almond flour
  • 2/3 cup granular erythritol sweetener
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 4 large eggs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the almond flour, granular sweetener, poppy seeds, baking powder, and salt.

  3. In a separate bowl, whisk the eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  7. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Rate this recipe

★ 3.3 (1)

Low-Carb Lemon Poppy Seed Muffins

These muffins swap flour and sugar for almond flour and a granular sweetener, keeping the crumb moist while carbs stay low. Fresh lemon juice and zest give a tangy brightness that balances the nutty base, making them suitable for breakfast or a light snack.

35 min 12 muffins 198 cal

Ingredients

  • 3 cups almond flour
  • 2/3 cup granular erythritol sweetener
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 4 large eggs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method

  1. 1

    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. 2

    In a large bowl, whisk together the almond flour, granular sweetener, poppy seeds, baking powder, and salt.

  3. 3

    In a separate bowl, whisk the eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter.

  5. 5

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. 6

    Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  7. 7

    Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.