Low Carb Poppy Seed Muffins
Experience the perfect balance of flavor and nutrition with these Low Carb Poppy Seed Muffins! Crafted with almond flour and naturally sweetened with erythritol, these muffins offer a light, fluffy texture and a subtle sweetness without the carb overload. A delightful hint of lemon zest and juice pairs beautifully with the delicate crunch of poppy seeds, making each bite refreshingly aromatic and moist. These keto-friendly muffins come together in just 15 minutes of prep time, making them an easy and satisfying breakfast option or midday snack. Plus, the addition of full-fat Greek yogurt enhances the richness while keeping the muffins tender and wholesome. Ideal for gluten-free and low-carb diets, these muffins are baked to golden perfection and are best enjoyed fresh or stored for later!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated erythritol or low carb sweetener
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cup Greek yogurt, full-fat
- 2 tablespoons Poppy seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or coat with non-stick spray.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the melted butter and granulated erythritol together until well combined and slightly fluffy.
Add the eggs one at a time, beating well after each addition to ensure they are thoroughly incorporated.
Stir in the vanilla extract, lemon zest, and lemon juice, mixing until combined.
Add the Greek yogurt and mix until smooth. The mixture may look a bit lumpy but will smooth out as you mix.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the poppy seeds, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 13.4 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 894 mg | 69% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 535 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.
