Lemon Poppyseed Muffins



  • 3/4 cup almond flour
  • 1/4 cup flaxseed meal
  • 1/3 cup erythritol
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • 1/4 cup butter, melted
  • 1/4 cup whipping cream
  • 3 eggs
  • Zest of 2 lemons
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract


Makes: 12 servings

Preheat Oven 350 F.

  1. In a large bowl, mix almond flour, flaxseed meal, erythritol, and poppy seeds together.
  2. Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanilla, stevia, lemon zest, and lemon juice. Mix again until well combined.
  3. Measure the batter out equally between 12 cupcake molds. Bake for 18-20 minutes or until slight browning appears.
  4. Remove from the oven and let cool before serving.

Muffins in the morning

Early on in my low-carb recipe explorations I came across this recipe on ruled.me and was wowed by how great it tastes. This recipe is a staple in my muffin rotation and it smells delicious when it’s baking! Tip of the hat to ruled.me for this one….sharing on our site for your convenience. The only modification I made was leaving the stevia out. I don’t bake with stevia and found this recipe doesn’t need it. If you want to try the original recipe for comparison you can find it here: original recipe.

Nutrition Facts

Amount Per Serving

Fat11.69 g
Net Carbohydrates1.73 g
fiber1.65 g
Protein4.04 g
Mixing in lemon zest
Ready for the oven

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