These Sugar Free Lemon Muffins are low carb, packed with bright lemon flavour, and topped with a sugar free lemon glaze, ready in under an hour with just 5g carbs and 7g protein per muffin.
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As someone who manages blood sugar through low carb eating, I know how hard it is to find a baked good that actually tastes good and stays low carb.
These sugar free lemon muffins do both. If you're a lemon fan, also check out my Sugar Free Lemon Cookies, Sugar Free Lemon Loaf, and Low Carb Lemon Brownies.
Why these Sugar Free Lemon Muffins work for Diabetics?
Most store-bought muffins are made with refined flour and sugar. These are built differently.
- Almond flour is low glycemic, high in healthy fat, and naturally gluten free
- Greek yogurt adds protein and moisture without adding carbs
- Using sugar free sweetener keeps the flavour without the blood sugar impact
- 5g carbs and 7g protein per muffin is a snack that actually holds you over
Ingredients for Sugar Free Lemon Muffins
Most sugar free lemon muffin recipes use oil and skip the glaze. These use Greek yogurt for extra protein and hit the lemon three ways with zest, juice, and extract for a flavour you can actually taste.
- Almond flour: low carb, gluten free, and gives these muffins a moist and tender crumb
- Sweetener: erythritol, monk fruit, or allulose all work well here
- Greek yogurt: adds protein and moisture without extra carbs
- Eggs: binds everything together and helps the muffins rise
- Unsalted butter: adds richness and keeps the texture soft
- Lemon zest, lemon juice, and lemon extract: use fresh zest for the best flavour; the extract is optional but punches up the citrus
- Baking powder and salt: standard lift and balance
The Sugar Free Lemon Glaze
- Powdered sweetener: use a powdered version so the glaze is smooth, not gritty
- Lemon juice: fresh is best
* See the recipe card for a complete list of ingredients and measurements.
Best Sweeteners for Sugar Free Lemon Muffins
Not all sweeteners behave the same way in baking. The wrong one can leave your muffins gummy, bitter, or with a cooling aftertaste.
- Erythritol: A solid all-around baking sweetener. Measures like sugar and holds up well at higher temps. (There has been some recent news linking erythritol to cardiovascular risk, however the study was observational and used very high doses, far beyond what you'd use in a recipe like this. It remains widely used and considered safe by most health authorities)
- Monk fruit: Clean flavour, no aftertaste, and diabetic friendly. Often blended with erythritol for better texture.
- Allulose: The best option for the glaze. Stays smooth and doesn't crystallize like erythritol. Slightly less sweet so you may need a touch more.
- Avoid xylitol: Toxic to pets and can cause digestive issues in larger amounts
For a full breakdown of how each sweetener performs in low carb baking, check out my Low Carb Sweeteners: Which One Works Best guide. If you're on Ozempic or another GLP-1 medication, my Best GLP-1 Sweeteners: A Guide for Ozempic Users is worth a read too.
Step by step instructions
How to make sugar free lemon muffins
STEP 1: Preheat and mix dry: Preheat your oven to 325°F and line a muffin tin with liners. Add the dry ingredients to a large bowl and whisk to combine.
STEP 2: Add the wet ingredients: Add the the wet ingredients and mix until just combined.
STEP 3: Scoop and bake: Use an ice cream scoop or 3 tablespoon of batter per liner. Bake for 40 - 45 minutes or until a toothpick comes out clean.
STEP 4: Make the glaze and finish: Whisk the powdered sweetener and lemon juice together and let it sit for 3 minutes to thicken. Once the muffins are fully cooled, spoon the glaze over each one.
Recipe Tips
- Don't overmix: The almond flour batter needs gentle combining. Overmixing leads to dense muffins.
- Use fresh lemon zest: it has more flavour than lemon juice alone. A microplane or zester makes it easy but a fine cheese grater works just as well.
- Lemon three ways: Zest, juice, and extract together give you a bold citrus flavour that holds up after baking.
- Ice cream scoop: Keeps each muffin the same size for an even bake. No Scoop? Use 3 tablespoon worth of batter or just eyeball it.
- Cool completely before glazing: Warm muffins absorb the glaze instead of holding it on top
- Check at 40 minutes: Ovens vary. Start checking early so you don't overbake
Recipe Variations
These muffins are easy to customize. Here are a few ideas:
- Lemon blueberry: Fold in a handful of fresh or frozen blueberries before scooping. A great low carb combo that works with the lemon glaze
- Lemon poppy seed: Add 1-2 tablespoon of poppy seeds to the dry ingredients for a subtle crunch and a yummy bakery-style look
- Mini muffins: Use a mini muffin tin and reduce bake time. Start checking at 20 minutes, makes about 24 mini muffins
- Lemon cream cheese glaze: Swap the lemon glaze for a softened cream cheese mixed with powdered sweetener and lemon juice for a creamy topping
- Extra lemon: Double the zest and add a few extra drops of lemon extract for a more intense citrus flavour
Storage
- Room temperature: Store in an airtight container for up to 3 days
- Fridge: Keep for up to 5 days in a sealed container
- Freezer: Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature before serving
Frequently Asked Questions
Yes. The muffins are flavourful on their own. Keep in mind the glaze adds a noticeable sweetness on top of an already sweet muffin. If you prefer a lighter sweetness, skip the glaze or cut the sweetener in the glaze back by half. Completely optional either way.
Coconut flour is much more absorbent than almond flour and is not a 1:1 swap. You would need significantly less coconut flour and more eggs and liquid. The texture and macros would also change considerably. We recommend sticking with almond flour for this recipe.
These muffins are made with almond flour, a sugar free sweetener, and Greek yogurt, keeping the carbs at 5g per muffin with 7g of protein. As always, individual responses to food vary. We recommend tracking your own numbers to see how this recipe works for you. Always consult your healthcare provider for personalized dietary advice.
Recipe Card
Sugar Free Lemon Muffins
Instructional Recipe Video
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup low carb sweetener
- ½ cups greek yogurt 2%
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- ⅓ cup unsalted butter softened or room temp
- ½ teaspoon lemon extract optional
The Glaze
- ¾ cup powdered sweetener sugar substitute
- ¼ cup lemon juice
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, salt, and sweetener until combined.
- Add the Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and lemon extract to the dry ingredients.
- Mix until just combined. Do not overmix.
- Using an ice cream scoop or 3 tablespoon of batter, fill each muffin liner.
- Bake for 40 to 45 minutes. Start checking at 40 minutes. A toothpick inserted in the centre should come out clean.
- Remove from oven and let muffins cool completely in the tin before removing.
- While muffins cool, whisk together the powdered sweetener and lemon juice in a small bowl.
- Let the glaze sit for 3 minutes to thicken.
- Once muffins are fully cooled, spoon the glaze over each muffin and let it set before serving.
Notes
- Muffin liners: Paper liners work fine but silicone liners release cleaner and are reusable
- Butter temperature: Make sure melted butter is cooled slightly before adding to eggs or it can scramble them
- Sweetener in the glaze: Use powdered sweetener only, not granular. Granular will leave a gritty texture
- Lemon extract: A little goes a long way. Start with ¼ teaspoon if you're sensitive to artificial flavours
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These sugar free lemon muffins came out perfectly moist with a bright lemon flavour and that glaze took them to the next level.