Low Carb Lemon Poppy Seed Muffins That You’ll Love!
Delicious and healthy low carb lemon poppy seed muffins that are perfect for a guilt-free treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol or preferred sweetener
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, erythritol, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, almond milk, lemon juice, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- These muffins can be frozen for up to 3 months.
- Feel free to adjust the sweetness to your preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg