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Almond Flour Lemon Poppy Seed Muffins

4.96 from 174 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These moist Almond Flour Lemon Poppy Seed Muffins are delicious low-carb keto lemon muffins perfect as a snack in the afternoon.

Plus, with only 3.3 grams of net carbs each, there’s no guilt about enjoying this treat!

I love muffins more than everything, especially almond flour muffins because they are so nourishing, fulfilling, and moist!

Almond flour is essential for making moist recipes.

But the key is a perfect ratio of dry ingredients to liquid and ultra-fine almond flour.

Why You’ll Love These Muffins

These poppy seed lemon muffins are:

  • Gluten-free
  • Dairy-free
  • Keto-friendly
  • Paleo approved

Let me share my tips and secret to making the best lemon almond flour muffins below.

Almond Flour Lemon Poppy Seed Muffins

How To Make Almond Flour Lemon Poppy Seed Muffins

This is the easiest keto muffin recipe ever with the best lemon flavors.


To make these dairy-free gluten-free muffins, you need:

  • Ultra-fine almond flour – avoid almond meal. It’s often coarse and makes your muffins dark and dry. Learn how to pick your keto flours.
  • Baking powder
  • Coconut oil
  • Lemon juice
  • Lemon zest
  • Large eggs
  • Almond milk
  • Granulated sweetener of choice – I love sugar-free keto sweeteners, particularly granulated erythritol, but allulose works fine as well, or coconut sugar if paleo. Use my Sweetener Converter to convert from one sweetener to another.

Muffin Batter

First, in a large mixing bowl, whisk the liquid ingredients with the sweetener: eggs, almond milk, lemon juice, vanilla extract, and melted coconut oil with erythritol.

Set it aside.

In another bowl, whisk all the dry ingredients: almond flour, baking powder, salt, poppy seeds, and lemon zest.

Combine the wet ingredients into the dry ingredients. Stir until a slightly thick batter forms.

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases and slightly oil the cases with oil spray.

Fill each muffin cup with about 1/4 cup of muffin batter.

How to make Almond Flour Lemon Poppy Seed Muffins

Bake in the center rack of the oven for 20-25 minutes or until a pick inserted in the center of the muffins comes out clean.

Cool down on the muffin pan for 10 minutes, then transfer to a cooling rack.

Lemon Glazing

Lemon poppyseeds muffins are so much tastier with a sweet lemon glaze! To make a sugar-free keto-friendly lemon glaze, you need:

  • Powdered sugar-free sweetener
  • Lemon juice
  • Melted coconut oil or melted butter

Whisk all ingredients together until creamy and thick. If too runny – this can happen depending on sugar0free sweetener brands – stir in more powdered sweetener until it reaches your favorite consistency.

On the other hand, if too thick, add more lemon juice, one teaspoon at a time.

Wait for the muffins to fully cool down and reach room temperature before glazing with a tablespoon of lemon glaze.

The glaze sets in the fridge or overnight at room temperature.

For extra flavor, sprinkle some extra fresh lemon zest on top of your muffins.

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These lemon muffins store very well in an airtight cake box in the fridge for up to 3-4 days.

You can also freeze the muffins in zip lock bags and thaw the muffins the day before eating.

Keto Lemon Muffins

Frequently Asked Questions

Can I Swap Almond Flour For Coconut Flour?

No, you can’t swap both flours in keto baking recipes. Almond flour has less fiber than coconut flour, requiring less liquid.

For coconut flour muffins, try my coconut flour blueberry muffins.

Can I Make The Recipe Egg-Free?

I haven’t had success using flax eggs or chia eggs in this muffin recipe, so I don’t recommend these options.

For a simple keto egg-free muffin, try my Chocolate Avocado Muffins.

Can I Add Blueberries?

Absolutely, blueberries are keto-friendly fruits delicious with lemon and poppyseeds.

Fold in 1/3 cup at the end and sprinkle extra fresh blueberries on top of each muffin before baking.

If your blueberries are frozen, don’t thaw them. Fold in the frozen berries in the batter.

Almond Flour Lemon Poppy Seed Muffins

Have you made these almond flour lemon muffins? Share a comment or review below to connect with me.

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Almond Flour Lemon Poppy Seed Muffins

Almond Flour Lemon Poppy Seed Muffins

3.3gNet Carbs
These moist Almond Flour Lemon Poppy Seed Muffins are delicious low-carb keto lemon muffins perfect as a snack in the afternoon. Plus, with only 3.3 grams of net carbs each, there's no guilt about enjoying this treat!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 12 Muffins
Serving Size: 1 muffin
4.96 from 174 votes


Lemon drizzle

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases or grease mold with an oil spray if preferred. Set aside.
  • In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, lemon juice, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
  • Stir in baking powder, almond flour, poppy seeds, lemon zest, salt, and stir gently to incorporate the flour to avoid lumps.
  • Transfer the lemon muffin batter evenly into the 12-muffin cases – about 1/4 cup batter each.
  • Bake for 2225 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
  • Cool for 10 minutes in the pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.


  • When the muffins reach room temperature, prepare the glazing.
  • Whisk all the glazing ingredients together in a mixing bowl, adding more powdered sweetener to thicken up or more lemon juice to loosen up the glazing.
  • Drizzle on top of each muffin with extra lemon zest on top if desired.


  • Store in an airtight box for up to 4 days at room temperature.
  • Can be frozen in airtight zip lock bags. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.


Note 1: Any granulated sweetener works in this recipe. To make keto muffins, I used sugar-free erythritol but if you are not on a keto diet, coconut sugar is a healthy swap.
Note 2: Melted butter or melted ghee works as well.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 muffin
Yield: 12 Muffins


Serving: 1 muffinCalories: 218.3 kcal (11%)Carbohydrates: 6.2 g (2%)Fiber: 2.9 g (12%)Net Carbs: 3.3 gProtein: 6.8 g (14%)Fat: 19.8 g (30%)Saturated Fat: 6.6 g (41%)Polyunsaturated Fat: 0.9 gMonounsaturated Fat: 1.1 gTrans Fat: 0.1 gCholesterol: 46.5 mg (16%)Sodium: 99.7 mg (4%)Potassium: 35.4 mg (1%)Sugar: 1.2 g (1%)Vitamin A: 83.1 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2.8 mg (3%)Vitamin D: 0.3 µg (2%)Calcium: 124.8 mg (12%)Iron: 1.3 mg (7%)Magnesium: 7.4 mg (2%)Zinc: 0.3 mg (2%)
Low carb lemon muffins
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    12 Thoughts On Almond Flour Lemon Poppy Seed Muffins
  1. 5 stars
    These are the best almond flour muffins that I have found. Bonus that it is a lemon poppy seed. They are moist and have fantastic crumb. My family devoured the lot in two days

    • Chia seeds are made of fiber mostly they absorb all liquid in recipe and add a gummy texture while poppyseed don’t impact the batter at all. Therefore, I wouldn’t recommend swapping one by the other.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.