Gluten Free/ Low Carb

Lemon Chia Seed Muffin with Cream Cheese Filling

lemon chia seed muffin
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A lemon and chia seed muffin with a creamy cream cheese filling.  Baked with almond flour these lemon muffins are low carb and gluten free. 

A popular muffin flavour is lemon and poppy seed, so thought I would substitute the poppy seed with chia seeds.  They were lovely and crunchy and everything they should be.  

lemon chia seed muffin

To add to the delightful lemony taste, I thought I’d fill the muffins with a creamy cream cheese filling.  I was not wrong with this decision and the Chief Taster munched happily on them.  I thought that the creamy centre gives the muffin an extra taste of lemon to the lemon sponge.

lemon chia seed muffin

The chia seeds, however tiny they may be, pack a nutritional punch as well as being high in fibre.  I normally soak the chia seeds in coconut milk to make a pudding as they will expand with liquid.  Bear this in mind as you munch the muffins as they will be keeping you full as you take a drink with the muffins.  I am assuming water will be your drink and not a few vodkas!  What you do in the afternoon with a muffin is your own business though..hee hee!

lemon chia seed muffin
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Lemon Chia Muffins with Cream Cheese Filling
Course: Dessert, Muffins
Author: Angela Coleby
Ingredients
  • 2 cups almond flour
  • 1/4 cup butter, unsalted melted
  • 2 teaspoon baking powder
  • 2 tablespoons chia seeds
  • 4 eggs
  • 1/4 cup erythritol or sugar substitute
  • 1/2 teaspoon salt
  • 2 Lemons, juice & grated rind
Filling
  • 1/2 cup cream cheese softened
  • 2 tablespoon ground erythritol or sugar substitute
  • 1/2 Lemon, juice
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. Mix the dry ingredients together.

  3. Add the melted butter, eggs and lemon juice with the rind and stir thoroughly.

  4. Add the chia seeds and stir.

  5. To make the filling, simple blend the cream cheese, lemon juice and erythritol together until blended.

  6. Lightly grease a muffin tin.

  7. Spoon the mixture into the muffin tin about half way.

  8. Spoon about a large teaspoon of the cream cheese filling into the centre of the cake mixture.

  9. Place the remaining muffin batter over the filling and smooth out so that the filling is covered.

  10. Bake for 20-25 minutes.

  11. Eat and enjoy!

Recipe Notes

Makes 6 - 8 muffins

 Nutritional Info per muffin- 290 Calories, 25g Fat, 10g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs

lemon chia seed muffin
 

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12 Comments

  • Reply
    Amina
    July 12, 2014 at 8:49 pm

    Hi , would it be OK to substitute the lemon for orange?

    • Reply
      Divalicious
      July 13, 2014 at 11:02 am

      Oh yes! That sounds delicious! Let me know how they work out!

  • Reply
    swatipant
    July 10, 2014 at 10:58 am

    What’s the carb count of these muffins please

    • Reply
      Divalicious
      July 10, 2014 at 6:27 pm

      Hi, they are 3g net carbs per muffin. Thanks for popping by!

  • Reply
    Swati
    July 10, 2014 at 10:57 am

    What would be the carb count of these

  • Reply
    Ruth Edwards-Shirley
    June 11, 2014 at 2:00 am

    I love that your low carb recipes are so obviously designed by a foodie, with deliciousness in mind! I hate the thought of being on an eating plan, and feeling as if I have to eat cardboard to manage my weight, as opposed to the delicious recipes you have posted. Thanks so much, I’ll be enjoying them ALL soon!

    • Reply
      Divalicious
      June 11, 2014 at 10:17 pm

      Awwh Ruth! You have made my day! Thank you for your kind words! Glad you enjoy the recipes..let me know what one’s you enjoy!

  • Reply
    Carol Stevens
    May 28, 2014 at 5:22 pm

    I made these instead of 2 cups almond flour, I used 1 cup flax meal and 1 cup almond flour. But I noticed that this recipe did not have baking powder in it was there supposed to be baking powder. In the picture they look like they had . Anyway they tasted really yummy. Carol

    • Reply
      Divalicious
      May 28, 2014 at 5:31 pm

      Doh! I must stop writing up recipes after a glass of wine! There should be baking powder so I’ve corrected this now. Many thanks. I love your substitution of flax meal. Will have to dry that one too!

  • Reply
    kimikw
    May 3, 2014 at 4:04 pm

    This looks awesome.

    • Reply
      Divalicious
      May 3, 2014 at 6:01 pm

      Thanks! Hope you enjoy and glad you stopped by!

  • Reply
    Joanna
    May 1, 2014 at 9:06 pm

    Yum!

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