Low Carb Poppy Seed Muffins

Fluffy, moist, and delightfully zesty, these Low Carb Poppy Seed Muffins are the perfect guilt-free treat to satisfy your cravings! Made with almond flour and sweetened with erythritol, they deliver all the comforting goodness of classic muffins without the carb-heavy guilt. The tangy brightness of fresh lemon zest and juice pairs beautifully with the subtle crunch of poppy seeds, creating a flavor-packed, keto-friendly delight that's perfect for breakfast, a midday snack, or even dessert. With simple ingredients and only 15 minutes of prep time, these gluten-free muffins are both easy to make and irresistibly delicious. Enjoy them fresh out of the oven or store for later—either way, they’re sure to become a low-carb staple in your household!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.75 cup Granulated erythritol or low carb sweetener
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 0.5 cup Greek yogurt, full-fat
• 2 tablespoons Poppy seeds

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or coat with non-stick spray.

Step 2

In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat the melted butter and granulated erythritol together until well combined and slightly fluffy.

Step 4

Add the eggs one at a time, beating well after each addition to ensure they are thoroughly incorporated.

Step 5

Stir in the vanilla extract, lemon zest, and lemon juice, mixing until combined.

Step 6

Add the Greek yogurt and mix until smooth. The mixture may look a bit lumpy but will smooth out as you mix.

Step 7

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 8

Fold in the poppy seeds, distributing them evenly throughout the batter.

Step 9

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 11

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(824.5g)

Amount per serving	% Daily Value*
Calories	2403.2

Total Fat 219.3g	0%
Saturated Fat 76.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 831.0mg	0%
Sodium 1928.9mg	0%
Total Carbohydrate 236.1g	0%
Dietary Fiber 25.2g	0%
Total Sugars 13.4g
Protein 74.3g	0%

Vitamin D 123IU	0%
Calcium 893.6mg	0%
Iron 11.3mg	0%
Potassium 535.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 9.2%

Carbs: 29.4%