Sugar-Free Lemon Poppy Seed Muffins
Delight in the zesty brightness of these sugar-free lemon poppy seed muffins, a guilt-free treat that's perfect for breakfast, brunch, or midday snacking. Made exclusively with almond flour for a fluffy, gluten-free base, these muffins boast a refreshing blend of fresh lemon juice and zest, paired beautifully with the subtle crunch of poppy seeds. Sweetened naturally with erythritol or your favorite granulated sugar alternative, they’re a low-carb, keto-friendly option that doesn’t skimp on flavor. Moist, tender, and baked to perfection in just 20 minutes, these muffins are finished with hints of vanilla and coconut oil for a rich yet light profile. Ideal for health-conscious bakers and lemon lovers alike, these muffins are easy to prepare and sure to brighten anyone’s day!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Poppy seeds
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.5 cups Erythritol (or preferred granulated sweetener)
- 0.5 cups Unsweetened almond milk
- 0.25 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 cups Coconut oil, melted and cooled
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the almond flour, baking powder, baking soda, poppy seeds, and salt.
In another bowl, beat the eggs and erythritol using a hand mixer until well combined and the mixture is slightly frothy.
Gradually mix in the unsweetened almond milk, fresh lemon juice, lemon zest, vanilla extract, and melted coconut oil into the egg mixture.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 10.2 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 983 mg | 76% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 466 mg | 10% | |
*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.
