Low Carb Lemon Chia Seed Muffins made with coconut flour are the perfect low carb muffins. They are moist, packed with lemon flavor, and have only 5 net carbs per serving. Jump to Recipe keyboard_arrow_down
These Low Carb Lemon Chia Seed Muffins are the perfect treat when you are craving baked goods on a low carb diet. Made with coconut flour, these muffins are easy to make and full of flavor.
One of the hardest things about eating low carb is leaving behind the bread and baked goods. That's where low carb muffins come into play. When you have a serious hankering for a baked good, make these simple low carb lemon muffins instead. With just 5 net carbs per muffin, they are a guilt-free treat that works for almost any low carb or keto diet.
I was so excited to try out these muffins when I first saw the recipe on Slim Palate. Not only am I a sucker for a low carb muffin, I also love anything lemon flavored so these were right up my alley. Plus I love the using chia seeds instead of the poppy seeds to add some extra protein and fiber. They make a great breakfast on the go or afternoon treat with coffee.
Let's talk about the texture of these muffins. Since we are using coconut flour, they won't be as light and airy as a normal muffin. They will be really moist and a little denser than a typical muffin. Personally, I love that and it reminds me of really moist banana bread. They also aren't overly sweet. If you like a sweeter muffin, you will want to use more liquid Stevia to get more sweetness. Experiment with the amount until you hit the sweet spot for your palette.
Also if you are like me and always wondering how you can personalize a recipe, these low carb muffins can be made with all types of citrus. So far I have also made them with lime juice and lime zest and we loved it. Turned out kind of like a key lime pie flavor, especially if you use some extra vanilla extract. Orange and grapefruit are next on my list.
What is coconut flour? Is coconut flour low carb?
Coconut flour is a flour made with dried coconut meat that has been dried. It is naturally gluten-free and low in carbs. Plus it has more fiber and protein than standard flour. This makes it popular for baking in the paleo, low carb, and keto communities. Specifically, coconut flour has 120 calories per 1/2 cup serving. In that half-cup serving, there are 16 grams of carbs, 10 grams of fiber, 4 grams of protein, 4 grams of fat, and just 2 grams of sugar. That means it has just 6 grams of net carbs per serving.
Can I freeze these lemon low carb muffins?
These low carb muffins can be popped in the freezer for up to three months. Normally I make a double or triple batch and place the leftovers in the freezer for quick breakfast and snacks. To defrost, you can either take them out and leave them in the fridge overnight. Additionally, you can wrap the muffin in a moist paper towel and microwave from 60-90 seconds. Lastly, you can put them in the toaster oven until they are just heated through.
What to serve on a low carb muffin?
There are lots of options for topping a low carb muffin. The most popular is butter since it is the classic option for muffins. This is delicious with these muffins if you pop them in the toaster first. Almond butter or cashew butter is another good option plus it adds protein and healthy fat. You can also use a low sugar jam. These lemon muffins are really tasty with a low sugar raspberry jam. Some people also like to top their muffins with a small amount of yogurt.
Can I use almond flour instead of coconut flour?
Almond flour and coconut flour are not interchangeable when it comes to baking. They bake differently and absorb liquid very differently. This means you can't just substitute one for the other in low carb baking.
Looking for more low carb breakfast options? Try these:
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Preheat oven to 350 degrees.
In a medium bowl mix together the coconut flour, chia seeds, baking soda, and salt.
In another bowl, whisk the eggs with the almond milk. Stir in the lemon zest, lemon juice, apple cider vinegar, coconut oil, Stevia, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined with no lumps. Pour into a muffin tin sprayed with cooking spray or lined with cupcake liners.
Bake for 20-25 minutes until fully cooked. Let cool for at least 10 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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