Easy Keto Recipe

Almond Flour Lemon Poppy Seed Muffins


Almond Flour Lemon Poppy Seed Muffins –  Eggs – Unsweetened Almond Milk – Lemon Juice – Coconut Oil – Granulated Sweetener – Vanilla Extract – Almond Flour – Baking Powder – Poppy Seeds – Lemon Zest – Salt Lemon Drizzle – Powdered Sweetener – Coconut Oil – Lemon Juice

Combine the Almond Flour, baking powder, and salt in a large mixing bowl. Whisk these dry almond flour muffin ingredients until they are will combined.


Slice the fresh lemons in halves with a kitchen knife and discard the seeds. Use a juicer to get all their juice into a large mixing bowl (it will contain the whole muffin batter).


Pour the crystal sugar-free sweetener on top of the lemon juice and whisk the mixture until the erythritol is fully dissolved.


Add the almond flour and poppy seeds to the Almond Flour Lemon Poppy Seed Muffin batter before using a spatula to combine it into a sticky mixture.


Use a cookie scoop to transfer about 1/4 cup of the almond flour lemon poppy muffin batter into a 12-hole muffin tray lined with paper muffin cups.


Bake the Almond Flour Lemon Poppy Seeds for 22 to 25 minutes in an oven preheated to 350°F (180°C) until a skewer inserted in the middle comes out dry.


Let the Keto Almond Flour Poppy Seed Muffins cool down in the muffin tray for 10 minutes before taking them to a cooling rack for another 30 minutes of cooling


Prepare the sugar-free glazing by combining in a bowl the powdered sweetener, melted coconut oil, and lemon juice with a silicone spatula.


Decorate the low-carb Almond Flour Lemon Muffins with a drizzle of sugar-free lemon glazing while they are still lukewarm.


Decorate the Keto Poppy Seed Muffins with a touch of lemon zest on top of the lemon glazing.



3.3 grams

19.8 grams

6.8 grams



Serving: 1 Muffin Makes: 12 Muffins

Prep: 10 Minutes Cook: 20 Minutes

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