These low-carb Gluten-Free Keto Lemon Poppy Seed Muffins are fluffy and moist with a lovely lemony taste! These healthy muffins are made with almond flour making them grain-free and can be dairy-free too!
Recently, I have reluctantly begun to decrease my carb intake. I am not keto as I am not completely off carbs, but I have dramatically decreased my carb intake. Surprisingly, this carb-loving girl hasn’t found it too hard at all! I thought for sure that I was going to fail but with substitutes like almond flour and coconut flour, I have still been able to satisfy cravings when they pop up!
If you have been following my blog (and Instagram) for some time, you likely know that I love a good weekend bake session. Muffins and scones are an almost-weekly occurrence here as both my husband and me love them so much! Even without flour, we are still getting our weekend bakes in! Almond flour and coconut flour have been purchased in bulk (We don’t play around here!) and I have been playing around with recipes in the kitchen.
Recently, I perfected and shared my recipe for Keto Cheddar Biscuits. If you have not tried these, I highly recommend them! Today, I am excited to share my almond flour lemon poppy seed muffins with you all! These muffins have a moist, tender crumb and a bright, lemony flavour! So good! Since they are keto-friendly, they are grain-free and gluten-free. The lack of gluten in these gives them a crumby texture and I LOVE it!
I promptly gobbled up 2 muffins and then froze the rest so I could take one out whenever I feel like I need a treat.
Tips and Substitutions for Gluten-Free Keto Lemon Poppy Seed Muffins
The recipe for these muffins is pretty straight forward and easy to do. Below are some tips to ensure the perfect muffin as well as some easy substitutions to make these healthier or diet-compliant!
- Mix your dry ingredients well before adding the wet ingredients. While this batter comes together in the same bowl, it is important to make sure the dry ingredients are blended first. This will ensure you get the perfect texture and flavour in every muffin!
- Substitute the butter and milk for dairy-free options. I have made these muffins with coconut oil in place of the butter as well as almond milk in place of the milk (other non-dairy options work too). Substitutions are in equal 1:1 ratios.
- Use keto sweetener options like Erythritol in place of sugar to ensure these are keto-friendly and low carb. Using almond flour in this recipe in place of all purpose flour decreases the carbs dramatically, but sugar is a carb as well. If you are on a keto diet and trying to keep your carb intake low, use a keto sweetener instead of sugar.
- Use gluten-free baking powder and baking soda. Although the brands I use are gf (even though I am not celiac nor was I specifically looking for gf versions), these ingredients are not always gf. If you are celiac or following a strict gluten-free diet, be sure to buy brands that are gf. Many brand-name products are already gf but you may want to check first before using.
- These muffins are best when consumed the same day. Almond flour does not absorb moisture the same way all purpose flour does. As they sit, they do tend to get more moist the next day as opposed to drying out like regular muffins. They are still super delicious though!
- You can halve the recipe for 6 muffins instead of 12. To halve the recipe, use 1 egg and 1 egg yolk. The other ingredients can easily be halved.
- Storing muffins. You can store these muffins in an air-tight container at room temperature for several days. You can also freeze them in an air-tight container for up to a month.
How to make Gluten-Free Keto Lemon Poppy Seed Muffins
Time to get baking! To make this recipe, you will need:
- 2 1/2 cups almond flour
- 1/2 cup sugar (or keto sweetener of choice)
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder (make sure it is GF)
- 1/2 teaspoon baking soda (make sure it is GF)
- 1/4 teaspoon salt
- 1/3 cup butter, melted
- 1/3 cup milk
- 3 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Preheat oven to 350F and line a muffin pan with muffin liners.
In a large bowl, combine the almond flour, sugar (or sweetener of choice), poppy seeds, baking powder, baking soda and salt.
Add the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla extract and mix to combine.
Scoop batter into the muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Almond Flour Lemon Poppy Seed Muffins
2 1/2 cups almond flour
1/2 cup sugar (or keto sweetener of choice)
2 tablespoons poppy seeds
2 teaspoons gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1/3 cup butter, melted*
1/3 cup milk*
3 large eggs
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
- Preheat oven to 350F and line a muffin pan with muffin liners.
- In a large bowl, combine the almond flour, sugar (or sweetener of choice), poppy seeds, baking powder, baking soda and salt.
- Add the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla extract and mix to combine.
- Scoop batter into the muffin liners and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- *substitute melted coconut oil and non-dairy milk for a dairy-free muffin