Line a muffin pan with paper or foil muffin liners. Silicone cups work too.
In the bowl of a food processor pulse together the almond flour, erythritol, baking powder, xanthan gum and salt until combined.
With the processor running, pour the melted butter and almond milk thru the top. Pulse until combined.
Add the eggs, lemon extract, lemon zest and lemon juice to the processor, close the lid and pulse a few times until blended
Unplug the processor and use a spatula to fold in the poppy seeds..
Scoop dough into prepared muffin cups, distributing evenly. Bake for 20 – 25 minutes until the top becomes golden and a toothpick inserted comes out clean.
**If using a mixing bowl, add the dry ingredients until stir until well blended. Stir in the melted butter and almond milk until combined. Add eggs, lemon extract, lemon zest and lemon juice and beat until smooth. Fold in poppy seeds until evenly distributed.
Unsweetened coconut milk (from a carton) can be substituted for the almond milk.