Sugar Free Lemon Poppy Seed Muffins

These sugar free lemon poppy seed muffins are full of lemony goodness!

Made with lemon juice and lemon zest, these tasty muffins are moist and tender, making them perfect for breakfast or for taking on the go as a snack.

What makes Lemon Poppy Seed Muffins so good?

 
Lemon poppy seed muffins are a popular choice because of their bright citrus flavor that works perfectly with the delicate nutty crunch from poppy seeds, in a muffin with a moist, tender crumb,

I like that lemon poppy seed muffins are a nice alternative to the usual muffin.

Did you try my recipe for Keto Blueberry Muffins?

That blueberry muffin recipe is made with both almond and coconut flour. Like with that recipe, this muffin recipe is low in carbohydrates.

To make this recipe you will need lemon zest. You can zest your own lemon or use the lemon zest of your choice.

What you need to make Lemon Poppy Seed Muffins.

• Almond flour. This is a gluten free and low carbohydrate flour alternative that is made with ground almonds. Almond flour adds moisture, flavor, and protein to a recipe.
• Baking Powder helps these muffins rise.
• Granulated Erythritol. If you decide to use another sugar alternative, make sure that it measured like this erythritol and can be baked with.
• Canola Oil is a mild flavored fat that is used to give moisture to these muffins.
• Eggs are added to bind the ingredients together and add moisture to the muffins.
• Vanilla Extract helps to balance out the lemon.
• Poppy seeds add a bit of texture to this recipe.
• Lemon Juice and Lemon Zest add all of that great lemon flavor to the muffins.

How to make Lemon Poppy Seed Muffins.

Preparation Time : 10 minutes
Baking time: 25 minutes.
Servings: 9 average sized muffins.

1. Preheat your oven to 350F and prep your muffin pan for nonstick. Using muffin liners is suggested.
2. In a medium bowl, whisk together the almond flour and the baking powder. Set this bowl aside.
3. Next, in a mixing bowl, beat together the sugar alternative, canola oil, eggs, vanilla extract, lemon juice and lemon zest until creamy.
4. Add the almond flour mixture from the first bowl to the mixing bowl and mix until just combined. Then fold in the poppy seeds.
5. Bake these muffins for 20 to 25 minutes or until a toothpick comes out clean. Then allow them to sit on the pan for about a minute before transferring to a wire rack to cool.

Tips for making the best lemon poppy seed muffins.

You can top these muffins with a lemony sugar free glaze. Simply combine together 2-3 (as needed) tablespoons of lemon juice with a cup of sugar free powdered sugar.

Here are some more helpful tips.

• Do you want an extra bit of lemony flavor in your muffins? Sub in lemon extract for the vanilla extract.
• Make this lemon poppy muffin into a lemon poppy loaf recipe. Simply use a loaf pan instead of a muffin pan and adjust the baking time as needed for the toothpick to come out clean.
• To help maintain the moisture in this recipe, bake these muffins until a toothpick comes out clean (or 25 minutes). Then allow them to sit in the pan for less than a minute before transferring the muffins to a rack to cool.
• Do not allow your muffins to overbake or stay in the pan too long. Doing so can make your muffins dry on the inside.

How to store lemon poppy seed muffins.

Once these muffins have fully cooled they should be stored in an airtight container. When properly stored, these muffins should keep for up to three days at room temperature or up to five days when refrigerated.

Here are some similar recipes that you may also like.

• Sugar Free Strawberry Brownies
• Keto No Bake Chocolate Cookies
• Sugar Free Strawberry Poke Cake
• Keto Low Carb Flatbread
• Sugar Free Blueberry Sheet Cake
• Keto Low Carb Waffles
• Sugar Free Blueberry Cheesecake
• Keto Almond Flour Brownies
• Sugar Free Strawberry Jello Pie