Low Carb Lemon Poppy Seed Muffins
Brighten up your mornings with these irresistible Low Carb Lemon Poppy Seed Muffins, a perfect blend of tangy citrus and nutty poppy seeds crafted for guilt-free indulgence. Made with almond flour and sweetened with granulated erythritol, these gluten-free and keto-friendly muffins are packed with flavor while keeping carbs to a minimum. A dash of lemon zest and fresh lemon juice adds zippy vibrancy, while melted butter and unsweetened almond milk create a moist, tender texture. Quick to prepare in just 15 minutes and baked to golden perfection, these muffins are ideal for breakfast, snack time, or even a healthier dessert option. Whether paired with your favorite coffee or savored on their own, these low-carb muffins deliver wholesome satisfaction in every bite.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Granulated erythritol sweetener
- 1 tablespoon Baking powder
- 3 tablespoons Poppy seeds
- 3 whole Large eggs
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 0.25 cup Unsweetened almond milk
- 0.25 cup Butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, poppy seeds, and salt. Stir well to ensure an even distribution of ingredients.
In a separate medium bowl, whisk together the eggs, lemon zest, lemon juice, almond milk, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir using a spatula until just combined. Be cautious not to overmix the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins as a delicious low-carb treat with your morning coffee or as an afternoon snack.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 10.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1034 mg | 80% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
