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There’s nothing quite like the warm and comforting flavor of cinnamon, and these low carb cinnamon muffins deliver all that coziness without the carbs. These muffins are fluffy, perfectly spiced, and lightly sweetened, making them the ideal breakfast treat or snack. With almond flour as the base, they’re gluten-free, low-carb, and keto-friendly, so you can enjoy the rich, spiced flavor without compromising your diet.

Cinnamon muffins are a classic comfort food, often enjoyed with a cup of coffee on a chilly morning. Traditionally made with white flour and sugar, they tend to be high in carbs. This low-carb version keeps all the warm cinnamon flavor, but substitutes almond flour and sugar-free sweeteners to make a deliciously moist and healthy muffin. Whether it’s fall or any time of year, these muffins are a perfect way to satisfy your cinnamon cravings.

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Ingredients

See recipe card for quantities.

• Almond Flour – The low-carb, gluten-free base that gives the muffins their light, fluffy texture.
• Coconut Flour – Absorbs moisture and helps bind the muffins, ensuring they hold together well.
• Erythritol – A keto-friendly sweetener that mimics sugar without spiking blood sugar levels.
• Ground Cinnamon – The star of the recipe, giving the muffins their warm, spiced flavor.
• Baking Powder – Provides lift and makes the muffins rise.
• Baking Soda – Works alongside the baking powder for extra lightness.
• Salt – Balances out the sweetness and enhances the cinnamon flavor.
• Eggs – Helps bind the ingredients and gives the muffins structure.
• Unsweetened Almond Milk – Adds moisture without adding carbs.
• Melted Butter or Coconut Oil – Keeps the muffins moist and adds richness.
• Vanilla Extract – Enhances the cinnamon and adds a delicious aroma.
• Ground Nutmeg (optional) – Adds depth and complements the cinnamon with a subtle warmth.

Why These Ingredients?

Almond and coconut flour create the perfect low-carb base for these muffins, while the cinnamon brings warmth and depth to every bite. Erythritol adds just the right amount of sweetness without any sugar, making these muffins keto-friendly. The butter or coconut oil keeps them moist and rich, and the almond milk ensures they have a soft, fluffy texture.

How to Make Low Carb Cinnamon Muffins

Hint: These muffins are easy to over cook, so be sure to check them often after the 18 minute mark to ensure you do not overcook them.

Substitutions

• Dairy-Free: Swap the butter for coconut oil to make these muffins completely dairy-free.
• Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free version. The flavor may change slightly, but the muffins will still be delicious.
• Egg-Free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) to replace the eggs. The muffins will be denser but still tasty.

Variations

• Cinnamon Streusel Topping: For an extra treat, mix together 2 tablespoons of almond flour, 1 tablespoon of erythritol, 1 teaspoon of cinnamon, and 1 tablespoon of melted butter or coconut oil. Sprinkle on top of the muffins before baking for a sweet, crunchy topping.
• Cinnamon Chocolate Muffins: Add ¼ cup of sugar-free chocolate chips to the batter for a rich, chocolatey twist.
• Spiced Cinnamon Muffins: Add ¼ teaspoon of ground ginger and ¼ teaspoon of allspice to the batter for a deeper, spicier flavor.

Equipment

• Muffin tin
• Paper muffin liners or non-stick spray
• Mixing bowls (1 medium, 1 large)
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack

Storage

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.

Refrigeration: Keep the muffins in the fridge for up to a week to maintain freshness.

Freezing: These muffins freeze well for up to 3 months. Simply thaw them at room temperature or heat them in the microwave for a quick treat.

Complementary Sides

Low-Carb Cinnamon Latte: Pair your muffins with a homemade cinnamon latte made with unsweetened almond milk, a dash of cinnamon, and sugar-free sweetener for a cozy and delicious combination.

Keto Cream Cheese Frosting: Spread a dollop of keto-friendly cream cheese frosting on top of the muffins for a luxurious, dessert-like treat.

FAQ

These low-carb cinnamon muffins are the perfect solution for anyone craving a sweet, spiced treat without the carbs. They’re fluffy, warm, and incredibly satisfying—ideal for breakfast or as a snack throughout the day. Enjoy!

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Pairing

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Treat yourself to a delightful burst of berry flavor with these low carb strawberry muffins. They’re light, fluffy, and studded with juicy strawberries, making them perfect for breakfast or a snack. Made with almond flour and a keto-friendly sweetener, these muffins are low in carbs but don’t compromise on flavor. The natural sweetness of the strawberries shines through, offering a refreshing and fruity twist on classic muffins.

Strawberry muffins are a popular choice when fresh berries are in season, especially in spring and early summer. These muffins capture the fresh, summery taste of strawberries but with a keto-friendly twist. By swapping out high-carb flours and sugars for low-carb alternatives, these muffins allow you to indulge while staying on track with your diet. Whether for a quick breakfast on the go or an afternoon snack, these low carb strawberry muffins are a delicious way to enjoy the bright flavor of fresh berries.

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Ingredients

See recipe card for quantities.

• Almond Flour – A low-carb, gluten-free flour that gives the muffins a soft and tender texture.
• Coconut Flour – Helps absorb moisture and creates a sturdy, yet soft muffin.
• Erythritol – A sugar-free sweetener that provides sweetness without raising blood sugar levels.
• Baking Powder – Adds lift to make the muffins fluffy.
• Baking Soda – Works with the baking powder for extra rise and lightness.
• Salt – Enhances the sweetness and flavors in the muffins.
• Eggs – Adds structure and keeps the muffins fluffy.
• Melted Butter or Coconut Oil – Keeps the muffins moist and rich.
• Unsweetened Almond Milk – Provides moisture without the carbs.
• Vanilla Extract – Adds a subtle sweetness and enhances the flavor of the strawberries.
• Fresh Strawberries (chopped) – The star of the show, adding natural sweetness and juicy bites throughout the muffins.

Why These Ingredients?

Almond and coconut flour create the perfect low-carb base for these muffins, while erythritol sweetens without the sugar spike. Fresh strawberries bring natural sweetness and moisture to the muffins, and lemon zest adds a subtle brightness that pairs beautifully with the berries. The coconut oil or butter keeps the muffins rich and moist, while eggs and almond milk ensure they’re light and fluffy.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.

Hint: Cooking times can vary for many reasons and it is easy to overcook these muffins, which will make them firm. To avoid this and to keep the muffins fluffy and moist, once they have baked for 18 minutes inserted a toothpick into the center of a muffin to see if it comes out clean. If the toothpick is clean the muffins are ready. If the toothpick comes out with batter on it, continue cooking and checking until the toothpick comes out clean.

Substitutions

For those with special dietary needs, see these easy substitutions you can make without sacrificing flavor.

• Dairy-Free: Use coconut oil instead of butter to keep the muffins dairy-free.
• Nut-Free: Substitute almond flour with sunflower seed flour to make these muffins nut-free. The flavor may change slightly, but they’ll still be delicious.
• Egg-Free: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The muffins will be slightly denser but still moist and flavorful.

Variations

Want to add a flavor burst to these already tasty low carb muffins? Try one of these variation! Just be conscious that this will change the nutritional facts for these muffins. We highly suggest making sure that you are using sugar-free ingredients any time you are making a variation or addition to these muffins.

• Chocolate Strawberry Muffins: Add ¼ cup of sugar-free chocolate chips for a decadent, chocolatey twist.
• Coconut Strawberry Muffins: Fold in 2 tablespoons of unsweetened shredded coconut along with the strawberries for extra texture and flavor.
• Lemon-Strawberry Muffins: Use both the lemon zest and 1 tablespoon of fresh lemon juice for a bright, citrusy flavor that pairs perfectly with the strawberries.

Complementary Sides

• Keto Whipped Cream: A dollop of homemade keto whipped cream on top of these muffins adds a creamy, indulgent touch.

• Iced Coffee with Almond Milk: Pair the muffins with an iced coffee made with unsweetened almond milk for a refreshing, low-carb breakfast or snack.

Equipment

• Muffin tin
• Paper muffin liners or non-stick spray
• Mixing bowls (1 medium, 1 large)
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack

Storage

Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.

Refrigeration: For longer storage, keep the muffins in the fridge for up to 5 days.

Freezing: These muffins freeze well for up to 3 months. Let them thaw at room temperature or microwave them for a quick defrost.

FAQ

These low carb strawberry muffins are the perfect blend of sweet and fruity, with the satisfying texture of a traditional muffin but without the carbs. Enjoy them as a quick breakfast, snack, or even dessert while staying on track with your keto or low-carb lifestyle!

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Pairing

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Brighten up your mornings with these low carb lemon poppy seed muffins, a zesty and flavorful treat that’s perfect for a quick breakfast or snack. These muffins are light, fluffy, and packed with refreshing lemon flavor, with a subtle crunch from poppy seeds. Whether you’re on a keto diet or just trying to cut back on carbs, these muffins deliver all the taste without the guilt. They’re easy to make, full of healthy fats, and only take about 30 minutes from start to finish. Get ready to savor a bakery-worthy treat right from your kitchen!

Lemon poppy seed muffins have long been a beloved breakfast pastry, offering a refreshing balance of citrus and nuttiness. Traditionally, these muffins are loaded with sugar and white flour, but this low-carb version is a healthier twist on the classic. Almond flour and coconut flour provide the base, while the lemon zest and juice add that tart, fresh flavor we all love. This recipe fits perfectly into a ketogenic, gluten-free, or low-carb diet, making it a great option for anyone trying to avoid sugar and refined carbs.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

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Ingredients

See recipe card for quantities.

• Almond flour – Keeps the muffins low in carbs and provides a slightly nutty flavor.
• Coconut flour – Absorbs moisture and gives the muffins a fluffy texture.
• Baking powder – Helps the muffins rise and gives them a light, airy texture.
• Poppy seeds – Add a nice crunch and earthy flavor, plus they’re rich in fiber and minerals.
• Lemon zest and juice – Provides a bright, tangy flavor that’s the star of the show.
• Eggs – Essential for binding the ingredients together and adding structure.
• Butter (melted) or coconut oil – Adds moisture and richness to the muffins.
• Erythritol or Monk Fruit sweetener – A low-carb sweetener that provides sweetness without spiking blood sugar.
• Vanilla extract – Enhances the flavor of the muffins by balancing the tartness of the lemon.
• Salt – Balances the flavors and enhances the sweetness of the muffins.

See recipe card for quantities.

How to Make Low Carb Lemon Poppy Seed Muffins

Almond flour and coconut flour provide the perfect low-carb base, creating a soft, fluffy texture without the carbs of traditional flour. Lemon zest and juice give the muffins their signature citrusy brightness, while poppy seeds add a delightful crunch. Erythritol or Monk Fruit sweetener keeps the muffins sugar-free, ensuring they’re suitable for those following a low-carb or keto lifestyle. The combination of butter, eggs, and baking powder creates a tender, moist crumb that melts in your mouth.

Instructions

Recipe

Substitutions

• Dairy-Free: If you need a dairy-free option, replace the butter with melted coconut oil or a dairy-free butter substitute. The muffins will still turn out moist and delicious.
• Egg-Free: To make this recipe egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water for each egg). This will create a slightly denser muffin, but it will still be tasty.
• Nut-Free: If you’re allergic to nuts, replace the almond flour with sunflower seed flour. This keeps the muffins low in carbs while providing a similar texture.

Variations

• Lemon Blueberry Muffins: Add ½ cup of fresh or frozen blueberries to the batter for a deliciously fruity twist. The sweetness of the blueberries pairs beautifully with the tart lemon flavor.
• Lemon Glaze: For an extra burst of lemon flavor, drizzle a sugar-free lemon glaze over the muffins. Mix ¼ cup powdered erythritol with 2 tablespoons of fresh lemon juice until smooth, then drizzle over the cooled muffins.
• Orange Poppy Seed Muffins: Swap the lemon zest and juice for orange zest and juice to create a delicious orange-flavored version of these muffins.

Complementary Sides

Greek Yogurt: Pair these muffins with a bowl of low-carb, unsweetened Greek yogurt. The creamy, tangy yogurt contrasts beautifully with the zesty lemon flavor, making it a well-rounded, satisfying snack.

Iced Green Tea: The bright, fresh flavors of iced green tea complement the lemony notes in these muffins, making for a refreshing beverage choice.

Equipment

• Muffin tin
• Paper muffin liners or non-stick spray
• Large and medium mixing bowls
• Whisk
• Measuring cups and spoons
• Microplane or zester for lemon zest
• Wire rack for cooling

Storage

Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days. They will stay fresh and moist, making them a great grab-and-go snack.

Refrigeration: Store the muffins in an airtight container in the refrigerator for up to 7 days. If you like your muffins warm, simply pop them in the microwave for 10-15 seconds before enjoying.

Freezing: For longer storage, wrap each muffin individually in plastic wrap and freeze them for up to 3 months. To reheat, thaw at room temperature or microwave for 20-30 seconds.

FAQ

These low carb lemon poppy seed muffins are the perfect combination of fresh, zesty, and slightly nutty. Whether you’re enjoying them as a morning treat or an afternoon snack, they’re sure to satisfy your sweet tooth without any guilt. Best of all, they’re simple to make, keto-friendly, and can be easily adapted to suit your preferences.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]: