Gluten Free Keto Lemon Poppyseed Muffins Recipe

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Gluten Free Keto Lemon Poppyseed Muffins Recipe

Imagine you walk into a bakery and the warm smell of all the gluten free muffins from lemon to chocolate fill the air.

Then you spot the large domed lemon poppyseed muffin nestled inbetween all of the other muffins and have to have it with a schmear of butter!

The nuttiness of the poppy seeds pair with the tartness of the fresh lemon flavor creating the most perfect gluten-free lemon poppyseed muffins!

You can have this luscious muffin anytime you would like with this easy gluten free low carb recipe!

Look no further, because this recipe for Gluten-Free Lemon Poppy Seed Muffins Recipe will have you feeling like you are at a bakery right in your own kitchen! 

I found a way to make this lemon poppyseed recipe without the unnecessary white sugar or all purpose gluten free flour blend.

These fluffy muffins are packed with simple ingredients like flaxseed meal, almond flour, cream and eggs.

With a soft and moist texture and a burst of bright lemon flavor, these muffins are sure to satisfy your cravings without derailing your healthy dietary goals. 

So, let’s dive in and learn how to make these delightfully delicious lemon poppy seed muffins!

What you will need to make these easy lemon poppy seed muffins

• Almond flour
• Flaxseed meal (Bob’s Red Mill is my favorite)
• Erythritol
• Baking Powder
• Poppy Seeds
• Salted Butter; or vegan butter; melted then cooled
• Heavy Cream or Coconut Milk
• Large Eggs, or equivalent egg substitute
• Lemon Extract (or fresh lemons)
• Vanilla Extract
• Stevia; liquid

Let’s whip up this lemon poppy seed muffin recipe

Pre-heat your oven to 350F and preparing your muffin pan by lining with muffin cups and greasing them with a cooking spray.

If you use my favorite silicone muffin cups then you do not need to worry about greasing them.

The only ones that give me trouble are the paper muffin liners so I make sure and grease them.

In a large mixing bowl, whisk up the cream, eggs, extracts or juice and sweetener.

Set this aside while you mix up the dry ingredients.

In a small bowl, whisk together the almond flour, flaxseed meal, erythritol, baking powder and poppyseeds.

Now add the dry ingredients to the large bowl with the wet ingredients and whisk well.

You can alternatively mix up everything in a blender or food processor. 

You will just need to stop and scrape the processor bowl or blender frequently so it is well mixed.

Now let it sit for 5 minutes.

This allows the flour to soak up the wet ingredients and thicken up a bit which prevents the muffin from crumbling to bits later.

Scoop out the batter into your prepared muffin tin with a cookie scoop into approximately 9 muffin tins.

If you stretch it out to become 12 muffins, they will not rise as much and be a little more dense.

You can also use a mini muffin tin and make up to 20.

Just adjust your cooking time a little less so they do not burn.

For the 9 regular muffins, bake the gluten free poppy seed muffins 20-25 minutes.

Let the lemon muffins cool on a cooling rack in the pan for a few minutes, then turn them out onto the cooling rack to finish cooling.

Usually at this point I go ahead and have one with some butter.

They also hold up well in a sack lunch or on the go when completely cooled as well.

If you have extras, keep them in an airtight container up to 5 days on the counter.

You can freeze them baked up to 2 months. 

Thaw in the fridge or return to a 350F oven for 8 minutes until warmed.

Makes approximately 9 muffins with 3.1g carb, 1.8g fiber, and 1.3g net carb per muffin.

Tips, substitution ideas and FAQs about these gluten free lemon poppy seed muffins

• Could I turn these into vegan muffins? I have not tried to make these into vegan muffins before. I do however believe that they could be made into vegan lemon poppy seed muffins with flax eggs since it already contains flaxseed meal. Almond flour lends itsself to working well with egg replacements versus coconut flour that does not. The butter is a quick substitute with an oil of your choice.

• Do I need a special binder or gum to make this recipe work? No, there is no need to use any xanthan gum as the flaxseed meal acts like a binder and gives it a chew to mimic wheat flour.

• Can I use oil instead of melted butter? Yes, you can substitute melted coconut oil, olive oil, avocado oil or another keto-friendly oil for the butter in equal amounts.

• Can I substitute almond flour with coconut flour? While coconut flour can be used as a substitute, it is not a one-to-one replacement for almond flour. Coconut flour absorbs more liquid, so you’ll need to adjust the quantities accordingly and increase the number of eggs.

• Can I make these into a dairy free muffin version? Yes, you can easily make this dairy free when you substitute the butter for oil and heavy cream with coconut milk. You could even use another thick milk like cashew milk. The more watery nut milks may make your muffins soggy.

• Does it matter which color of flaxseed meal to use? No, it will work the same no matter what color flaxseed you use. You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves.

• Are these muffins suitable for a gluten free, keto or low-carb diet? Absolutely! These muffins are keto-friendly as they are made with almond flour, flaxseed meal, and erythritol instead of traditional wheat flour and sugar.

• Is flaxseed meal necessary in this recipe? Flaxseed meal adds a moist texture to the muffins and also provides a good source of fiber. If you don’t have flaxseed meal on hand, you can substitute it with an equal amount of almond flour.

• Can I use a different sweetener instead of erythritol? Yes, you can use your preferred keto-friendly sweetener like stevia, monk fruit, or a blend of erythritol and stevia.

• Can I use lemon juice instead of lemon extract? Lemon extract provides a concentrated lemon flavor, but if you don’t have it, you can use fresh lemon juice. Keep in mind that the taste may be slightly different.

• Can I freeze these muffins? Yes, these muffins freeze well. Allow them to cool completely, then place them in an airtight container or freezer bags. They can be stored in the freezer for up to 2 months. Thaw them at room temperature or reheat in the oven or air fryer before enjoying.

• Can I add other mix-ins to the muffins? Absolutely! You can add fresh lemon zest from the juiced lemon or even blueberries for added flavor and variety. Just be mindful of the additional carbs if you’re strictly following a keto diet.

• Are these muffins suitable for people with gluten allergies? Yes, these muffins are gluten-free as they do not contain any wheat flour. However, ensure that the ingredients you use are certified gluten-free to avoid cross-contamination.

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Indulging in delicious treats while following a keto or low-carb diet doesn’t have to be a challenge. 

These Keto Lemon Poppy Seed Muffins offer a delightful solution that will satisfy your taste buds without compromising your health goals. 

With their zesty lemon flavor, tender texture, and the added health benefits of almond flour and flaxseed meal, these muffins are a perfect guilt-free indulgence. 

Check out these other easy lemon recipes that use lemon!

• The Best Sugar Free Lemon Cake Recipe : Perfect for lemon lovers, its a lemon cake with a tart lemon frosting!
• Homemade Honey Mustard Dressing: This is touched with a bit of lemon extract to really bring the flavor of the mustard through.
• Keto 5 Ingredient No Bake Cheesecake (gluten free) : Lemon extract gives this tart, easy to make no bake cheesecake a great burst of brightness!