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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix the Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, poppy seeds, and salt. Whisk together until evenly mixed.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter (or coconut oil), sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as overmixing can result in dense muffins.
- Fill the Muffin Cups: Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your muffins as breakfast, a snack, or even as a dessert! Be sure to read below for ways to dress up your muffins and add extra flavors!
Recipe
Low Carb Lemon Poppy Seed Muffins
Equipment
- Muffin Tin
- muffin liners or non-stick spray
- large mixing bowl
- medium mixing bowl
- whisk
- Measuring cups and spoons
- spatula
- toothpick
- Cooling rack
Ingredients
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ cup erythritol
- ¼ cup melted butter or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoon lemon juice
- 2 tablespoon poppyseeds
- 2 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix the Dry Ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, poppy seeds, and salt. Whisk together until evenly mixed.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter (or coconut oil), sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as overmixing can result in dense muffins.
- Fill the Muffin Cups: Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition
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.
Top Tips
- Zest Before Juicing: Always zest your lemons before juicing them to avoid struggling with slippery lemons. The zest provides a ton of flavor, so don’t skip this step!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense, chewy muffins instead of light and fluffy ones.
- Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest rather than bottled lemon juice. The natural oils in the zest add a fragrant, vibrant lemon flavor that can’t be replicated with pre-packaged juice.
FAQ
Answer: Yes, these muffins store well, so you can make them in advance. Store them at room temperature or freeze them for longer storage.
Answer: While bottled lemon juice can work in a pinch, fresh lemon juice and zest provide the best flavor. The natural oils from the zest really enhance the lemony taste.
Answer: If you want an extra punch of lemon flavor, add an additional teaspoon of lemon zest or a few drops of lemon extract to the batter. You can also top the muffins with a sugar-free lemon glaze for more citrusy goodness.
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.
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Pairing
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