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.
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.
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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 Goods
I love baking with almond flour, and if you 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
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Posted In:Clean EatingGluten freeKetoVegetarianAlmond FlourAlmond MilkEggLemonVanillaBakingGluten-FreeKetoLow-CarbVegetarianBreakfastDessertIntermediateUnder 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.