These lovely low carb Lemon Poppy Seed Muffins are lightly flavoured with fragrant lemon and just a little sweetness making them the perfect snack. These are a filling little treat for eating with a bit of soft butter or even topping with a basic cream cheese frosting. Perfect for entertaining, meal prep for the week or taking a snack with you when you have a busy day!
These are easy to make mixing all in one bowl and pouring into muffin liners. Lemon Poppy Seed Muffins make the perfect breakfast, snack or dessert for this weekend. I know everyone – (including me) is busy and has precious little time and these can easily be whipped up in 10 minutes leaving the house smelling of lovely fresh lemon. These are made in a small batch of 6 but the recipe is easily doubled to make 12.
One of our big grocery stores in town is re arranging the whole store and I have been struggling to find anything for the last 2 months. I did have the whole store memorized and could whip in and out in 5 minutes, not anymore! They have made the rows twice as long, so when I go down the wrong row, but realize half way down the row its wrong, I have to walk all the way to the other end to get out. It’s like a memory challenge and a mini marathon every time I’m there – Bonus! So if you happen to need poppy seeds like I did, I ended up finding them in with the spices in the grocery store.
Happy Low Carbing!
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Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are lightly sweet with a true lemon flavour you will adore for a special treat!
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- American, Keto, low carb
- Karami Urbanoski
- 1 Cup Almond Flour
- 1/8 Cup Psyllium Husks
- 1 Tsp Baking Powder
- 2 Tbsp Swerve Powdered Sugar
- 1 Egg
- 1/2 Cup Sour Cream
- 1 Tsp Vanilla Extract
- 1 Tsp Poppy Seeds
- 1/2 Medium / Large Lemon - Use all the juice squeezed out and zested
Preheat your oven to 350 degrees F.
Put all ingredients into a bowl and mix for at least 3 minutes.
Line 6 muffins with large/ extra large paper liners and fill them about 3/4 of the way. Or you can also use silicone liners.
Bake them for 20-25 minutes. Test them by poking a toothpick into the centre and if it has batter stuck to it when you take it out they will need another 2-3 minutes in the oven.
Note: Let them cool before removing the wrapper or most of the muffin sticks to the wrapper.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.