Sugar Free Lemon Muffins
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.
Servings: 12 muffins
Calories: 178kcal
Cost: $10
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.
Video
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
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Fiber: 2g | Sugar: 1g
