Almond Flour Lemon Poppy Seed Muffins
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:
- Paleo approved
Let me share my tips and secret to making the best lemon almond flour muffins below.
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.
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.
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 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.
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.
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.
More Almond Flour Baked Recipes
I love baking with almond flour, and if you do too, you may want to try some of the recipes below:
Have you made these almond flour lemon muffins? Share a comment or review below to connect with me.
Almond Flour Lemon Poppy Seed Muffins
Want My Kitchen Equipment?
- 3 large Eggs
- 3 tablespoons Unsweetened Almond Milk
- ¼ cup Lemon Juice
- ⅓ cup Melted Coconut Oil (note 2)
- ½ cup Granulated Sweetener of Choice I used sugar-free erythritol (note1)
- 1 tablespoon Vanilla Extract
- 2 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- 2 tablespoons Poppy Seeds
- 2 tablespoons Lemon Zest
- ¼ teaspoon Salt
- ½ cup Sugar-free Powdered Sweetener
- 1 tablespoon Melted Coconut oil or melted butter
- 2-3 teaspoons Lemon juice
- 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 22–25 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.
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Ingredients:Almond FlourAlmond MilkEggLemonVanilla
Preparation:Under 10 Minutes
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.
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Delish! Nice and moist and very flavorful!
Oh & can you sub the almond milk For raw milk?
Yes, it would work with raw milk.
Hi! So maple syrup or stevia doesn’t work in this?
Stevia alone wouldn’t work as it’s not providing any structure.
Maple syrup might make the batter to wet.
You can however use sugar, coconut sugar, or allulose.
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
Can this be baked in a loaf pan?
Probably yes, it may take longer to bake tho.
Would is be possible to use chia seeds, cànt find any poppy seeds, wonder if it would effect the taste?
Chia seed are very different properties, they are high in fiber and they will suck all the liquid in the recipe. I wouldn’t recommend that option then.
Hi-Can you sub chia seeds for the poppyseed? Thanks
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.