Low Carb Lemon Poppy Seed Ketogenic Cupcakes
Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Cupcakes.
These low-carb cupcakes are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.
Ketogenic Lemon Poppy Seed Cupcakes are not only low carb, but the high fat makes them the perfect fat bomb. Want more cupcakes? Head over to our Ultimate Low Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake.
Cooking this recipe makes 12 regular sized Low Carb Lemon and Poppy Seed Cupcakes.
Ingredients for Making Your Low Carb Lemon Poppy Seed Cupcakes:
Cupcake
- 2 cups of Almond Flour
- 2 teaspoons of Baking Powder
- 1/3 cup of Natvia
- 2 Eggs
- 1 cup of Sour Cream
- 1 teaspoon of Vanilla Extract
- 1 tablespoon of Poppy seeds
- 1 Lemon, zest and juice
Lemon Frosting
- 4 ounces of Butter, softened
- 1 tablespoon of Lemon Juice
- 1/2 cup of Natvia Icing Mix
- 2 tablespoons of Heavy Cream
Instructions for Making Your Keto Lemon Poppy Seed Cupcakes:
- Preheat oven to 180C/355F.
- Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
- Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
- Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
- Cool the cupcakes on a cake rack.
- While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
- Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.
- Mix on medium until the ingredients are fluffy and pale.
- Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!
Low Carb Lemon Poppy Seed Cupcakes - EASY Ketogenic Recipe
Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Cupcakes. They are a fluffy and moist cake with a lovely citrus zing, and the Lemon Frosting takes our humble cupcake to a whole new refreshing level.
Ingredients
Cupcake
- 2 cups almond flour
- 2 teaspoons Baking Powder
- 1/3 cup natvia
- 2 eggs
- 1 cup Sour Cream
- 1 teaspoon vanilla extract
- 1 tablespoon Poppy Seeds
- 1 Lemon zest and juice
Frosting
- 4 ounces Butter unsalted
- 1 tablespoon Lemon Juice
- 1/2 cup natvia icing mix
- 2 tablespoons Heavy Cream
Instructions
- Preheat oven to 180C/355F.
- Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
- Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
- Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
- Cool the cupcakes on a cake rack.
- While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
- Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.
- Mix on medium until the ingredients fluffy and pale.
- Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!
Nutrition
To make a larger batch of these Low Carb Ketogenic Lemon Poppy Seed Cupcakes, adjust the servings in the recipe card above.
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I made these with granular and powdered erythritol and they were so good! Very lemony and zesty, next time I may even add more poppy seeds and lemon zest.
Hi Jennifer,
Thank you for your kind words. I’m glad you liked them
Gerri
Have you used any other sweeteners successfully?
Hi Chelly,
We use either xylitol, liquid stevia, erythritol or Natvia (erythritol and stevia blend) interchangeably in each recipe. Just beware that both liquid stevia and xylitol are sweeter than the others and xylitol is also toxic to pets. I hope that answers your question.
Gerri
If I wanted to make in a loaf pan, how long would you recommend to bake? Also if I only have powdery/granular sweetener do you think that would be ok for the frosting or do I need to seek out icing style?
Hi Kim,
I would recommend seeking out a powered or confectioners sweetener for the frosting as granulated sweetener won’t dissolve
For a loaf pan, I would recommend dropping the temperature to 170C/340F and baking for 30 minutes to start with and monitor closely until it is cooked through. I estimate that it would take 50 minutes to cook through, but it’s better to keep an eye on it and have it turn out perfect. Let us know how it goes.
Gerri
Would I be able to substitute lemon zest for almond extract to get something closer to the poppy seed muffins that aren’t lemon? Or is the zest somehow part of the structural integrity of the muffin? (Like, does the citrus cause a reaction to help them rise or something like that)
Hi Brittany,
The lemon zest is purely included for flavor and substituting will not affect the structure. I’d love to hear how almond ones turn out!
I make these all the time now, they are amazing. Yesterday I added raspberry extract and now they are like a raspberry lemonade, so yummy. I changed the frosting to cream cheese rather than butter and I add more poopy seeds. I use swerve as my sugar. I’m going to keep changing up the flavors to see what else is tasty, I was thinking of trying a banana extract with some nuts instead next time.
Hi Michael,
What a great flavor combination. Raspberry Lemonade sounds divine! Thank you for your kind words 🙂
Very yummy! Is it really 366 calories for one little cupcake? I love them so much I want more, but hesitate with tha calorie count!
I love poppy seeds! I’m gonna try this very soon. Perfect is, that we are major producers of poppy seeds, so it is very cheep here in central Europe. About 4-6 dollars for 1kg (aprox. 2.2 pounds)..:-) We also make desserts only with poppy seeds, eggs, butter, little bit of lemon and sugar substitutes. Yummy…
We love them too Petra! Thanks for dropping by.