Sugar Free Lemon Poppy Seed Muffins that are also keto, low carb, and gluten free friendly.
This tastes like sweet lemony muffins with moist center.
About this Lemon Poppy Seed Muffin recipe.
This is a simple muffin recipe made with almond flour and real lemon.
To sweeten these muffins, granulated erythritol (or similar alternative of your choice) is used.
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.
These tasty lemon muffins made with poopy seeds are full of sweet lemony goodness but, without the added sugar. Think of these low carbohydrate and gluten free muffins as the perfect baked idea for breakfast or any time.
The almond flour added to these muffins adds additional flavor that goes well with the lemon. Also, the almond flour gives this recipe moisture as well as a bit of protein.
Well, in this recipe, the poppy seeds add a bit of texture as well as crunch to these muffins. Certainly, the poppy seeds also add a more interesting appearance to a muffin.
Poppy seeds also add a helpful benefit to this recipe. Many experts say that these seeds help aid in digestion.
Here are some tips for making lemon muffins.
Top these muffins with a lemony sugar free glaze. 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.
How to store lemon and poppy muffins.
These muffins should be stored in an air tight container. If your properly stored, these muffins should keep for up to three days on your kitchen counter or five days in your refrigerator.
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
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Ingredients needed to make Lemon Poppy Seed Muffins with no added sugar.
- 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 serve lemon and poppy muffins.
These muffins taste great just out of the oven with maybe a bit of butter or spread. However, you can also choose to add a bit of sugar free glaze to the top and serve these for a yummy brunch.
Here are some more serving ideas for these muffins.
- A snack idea especially for groups such as teams or school time.
- Pack these muffins in school lunches.
- Add a bit of sugar free frosting to these muffins for a birthday or celebration treat!
How to make Sugar Free Lemon Poppy Seed Muffins.
Preparation Time active time 30 minutes | baking time 25 minutes.
However, this recipe makes nine averaged sized muffins.
Instructions for this recipe.
- Preheat your oven to 350F and prep your muffin pan for nonstick. Using muffin liners is suggested.
- In a medium bowl, whisk together the almond flour and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the sugar alternative, canola oil, eggs, vanilla extract, lemon juice and lemon zest until creamy.
- Add the almond flour mixture from the first bowl to the mixing bowl and mix until just combined. Then fold in the poppy seeds.
- 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.
EXPERT TIP> Do not allow your muffins to overbake or stay in the pan too long. Doing so can make your muffins dry on the inside.
The Recipe Card for Sugar Free Lemon Poppy Seed Muffins
SUGAR FREE LEMON POPPY SEED MUFFINS
Ingredients
- 2 ¾ cups Almond Flour
- 2 tsp Baking Powder
- ½ cup Erythritol
- ½ cup Canola Oil
- 3 Eggs
- 1 tsp Vanilla Extract
- ¼ cup Lemon Juice
- 1 tsp Lemon Zest
- 1 tbsp Poppy Seeds
Instructions
- Preheat your oven to 350F and prep your muffin pan for nonstick.
- In a medium bowl, whisk together the almond flour and the baking powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the sugar alternative, canola oil, eggs, vanilla extract, lemon juice and lemon zest until creamy. Add the almond flour mixture from the first bowl to the mixing bowl and mix until just combined. Then fold in the poppy seeds.
- Bake these muffins for 20 to 25 minutes or until a toothpick comes out clean.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Lemon Poppy Seed Muffins, a keto low carb and diabetic friendly recipe for a perfect breakfast or snack idea.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
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updated 8/22
However, here is the original recipe:
What you will need to make this Sugar Free Lemon Poppy Seed Muffins
- Flour- 2 ½ cups (ap).
- Baking Soda- 1 teaspoon.
- Baking Powder- 2 teaspoons.
- Granular Sugar Alternative- equivalent to ¾ cup of sugar.
- Butter- ½ cup melted.
- Poppy Seeds- ¼ cup.
- Greek Yogurt- 1 cup.
- Lemon Zest- 1 ½ tablespoons.
- Lemon Juice- 2 tablespoons.
- Eggs- 2.
- Vanilla Extract- 1 teaspoon.
How to make Sugar Free Lemon Poppy Seed Muffins
- Preheat your oven to 325 and prep your muffin pan for nonstick.
- Start by whisking or sifting together the flour, baking soda and baking powder in a medium sized bowl. Set this bowl aside for the moment.
- Next, in a mixing bowl, combine together the sugar alternative, butter, Poppy Seeds, Greek Yogurt, lemon zest and the lemon juice. The add the eggs one at a time, stirring between additions, and then the vanilla extract.
- Once the wet ingredients have been well combined you can gently fold in the dry ingredients from the first bowl into the wet ingredients in the second bowl taking care to not over mix.
- Bake your muffins for 20-25 minutes or until a toothpick comes out clean.
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