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. The chia seeds give extra protein and fibre too. At only 5g net carbs they are a great breakfast or afternoon treat.
How to make lemon chia seed muffins
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. You can omit this if you want a plain lemon 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.
Other Low Carb Muffins to Bake
Lemon Chia Muffins with Cream Cheese Filling
Ingredients
- 2 cups almond flour
- ¼ cup butter, unsalted melted
- 2 teaspoons baking powder
- 2 tablespoons chia seeds
- 4 eggs medium
- ¼ cup erythritol or sugar substitute
- ½ teaspoon salt
- 2 Lemons juice & grated rind
Filling
- ½ cup cream cheese softened
- 2 tablespoon erythritol, powdered low carb sugar substitute
- ½ teaspoon Lemon, juice
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the dry ingredients together.
- Add the melted butter, eggs and lemon juice with the rind and stir thoroughly.
- Add the chia seeds and stir.
- To make the filling, simple blend the cream cheese, lemon juice and erythritol together until blended.
- Lightly grease a muffin tin.
- Spoon the mixture into the muffin tin about half way.
- Spoon about a large teaspoon of the cream cheese filling into the centre of the cake mixture.
- Place the remaining muffin batter over the filling and smooth out so that the filling is covered.
- Bake for 20-25 minutes.
- Eat and enjoy!
Notes
Nutrition
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Chris
Do you think you could omit the cream cheese filling and add blueberries to the muffins? Can’t wait to try these!
Angela Coleby
Great idea! I have a blueberry muffin which I do this, but the flavour combination with the lemon would be divine!
Angie
These were delicious!! I omitted all the sugar and it was still the best low carb muffin recipe I’ve found. So lemony! Thank you for sharing!
Angela Coleby
Thank you! Delighted that you enjoyed them.
Alaina
These are delicious! How do folks store these?
Angela Coleby
I keep mine in a tupperware box in the fridge.
Abbi
Are the chia seeds meant to help seal the batter together since there is no gluten? Have you tried this with regular flour? Thanks!
Angela Coleby
They are used to replace poppy seeds which is often used with lemon muffins. I have not made this with regular flour.
Abbi
Have you tried other gluten free flours? Thanks!
Angela Coleby
I'v used almond flour too.
LT
the conversion button seemed not working. rdgs
Angela Coleby
I've adjusted it. Thanks for letting me know.
LT
halo Angela,
I am afraid not yet. When I clicked on the Metric, the page would jump to the topmost.
Amina
Hi , would it be OK to substitute the lemon for orange?
Divalicious
Oh yes! That sounds delicious! Let me know how they work out!
swatipant
What's the carb count of these muffins please
Divalicious
Hi, they are 3g net carbs per muffin. Thanks for popping by!
Swati
What would be the carb count of these
Ruth Edwards-Shirley
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!
Divalicious
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!
Carol Stevens
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
Divalicious
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!
kimikw
This looks awesome.
Divalicious
Thanks! Hope you enjoy and glad you stopped by!
Joanna
Yum!