The aim of this study was to examine the effect of different carriers (maltodextrin and casein) on the properties of freeze-dried honey. Three types of unifloral honey (chestnut, black locust and rape honey) and multifloral honey were used in the test. After confirmation of the botanical origin of the tested honey samples, honey solutions were freeze-dried (honey:carrier ratio 73:27 and final concentration of the aqueous honey:carrier solution of 43% on dry matter) for 48 hours at a pressure of 0.250 mbar. After freeze-drying, the stability test, i.e. the hygroscopicity of the powders, was conducted, the content of total polyphenols and the total antioxidant activity using the FRAP method were determined. Antioxidant activity and the content of polyphenols were correlated with the colour of honey. Chestnut and freeze-dried chestnut honey samples had the highest content of total polyphenols and antioxidant activity, while black locust and lyophilized black locust honey samples had the lowest values. Black locust honey had the highest fructose content and the lowest glucose content, while rape honey had the lowest fructose content and the highest glucose content of the tested samples. Lyophilized samples with casein as a carrier had a higher water content after lyophilization compared to lyophilized samples of the same honey types with the addition of maltodextrin as a carrier. The type of carrier had no influence on the hygroscopicity of the examined lyophilized honey samples, which is significant from the technological aspect of the use of lyophilized honey in the food industry.