Low Carb Lemon Poppy Seed Muffins

5 from 2 votes

This Low Carb Lemon Poppy Seed Muffins recipe are a great healthy muffin, perfectly moist and dense for an on the go snack. This recipe is also keto friendly!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Keto, Low Carb

Keyword: Low Carb Lemon Poppy Seed Muffins

Servings: muffins

Calories: 302kcal

Author: Bailey

Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 cup erythritol
1/2 teaspoon sea salt
2 eggs
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1 small lemon zested
3 Tablespoons oil
2 teaspoons poppy seeds

Instructions

Preheat oven to 350 degrees F
Prepare muffin tin by either greasing with baking spray or with muffin liners.
Whisk together almond flour, baking soda, erythritol and sea salt together.
Mix in eggs, vanilla extract, lemon juice, lemon zest, oil. Fold in poppy seeds.
Spoon blueberry batter evenly between muffin pan. Fill them about 2/3 full.
Bake 20-25 minutes or until a toothpick comes out relatively clean and the tops are browned. Allow to cool 10-15 minutes before eating.

Notes

I made this in mini-muffin form for the pictures but recipe is for 6 full sized muffins.

Sugar Alcohol: 48 grams for entire recipe.

Nutrition