Some days you just need a little low carb treat without the guilt, enter our Keto Lemon Poppy Seed Muffins recipe, they’re very tasty, moist, and never dry.
These low-carb muffins are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.
Want more cupcakes? Head over to our Ultimate Low Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake.
Keto Lemon Poppy Seed Muffins Ingredients
- Muffin Ingredients
- 2 cups of Almond Flour
- 2 teaspoons of Baking Powder
- 1/3 cup of Erythritol (regular granulated)
- 2 Eggs
- 1 cup of Sour Cream
- 1 teaspoon of Vanilla Extract
- 1 tablespoon of Poppy Seeds
- 1 Lemon, zest, and juice
- Lemon Frosting Ingredients
- 4 ounces of Unsalted Butter, softened
- 1 tablespoon of Lemon Juice
- 1/2 cup of Powdered Erythritol
- 2 tablespoons of Heavy Cream
How To Make Keto Lemon Poppy Seed Muffins
- 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 Powdered Erythritol 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!
Keto Lemon Poppy Seed Muffins - Moist!
Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Muffins. 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.
Print Pin Email Servings: 12 Cupcakes
Calories: 241kcal
Ingredients
Cupcake
- 2 cups Almond Flour
- 2 teaspoons Baking Powder
- 1/3 cup Erythritol normal granulated not powdered
- 2 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 tablespoon Poppy Seeds
- 1 Lemon zest and juice
Frosting
- 4 ounces Unsalted Butter unsalted
- 1 tablespoon Lemon Juice
- 1/2 cup Powdered Erythritol
- 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!
Notes
Nutrition
Serving: 100g | Calories: 241kcal | Carbohydrates: 5g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 32mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg
Our muffins and cupcakes recipes (and other baked goods) are made ketogenic due to our use of select low-carb keto flour substitutes.
If you like these lemon and poppyseed cupcakes; try our;
To make a larger batch of this Low Carb Lemon Poppy Seed Keto Muffins recipe, adjust the servings in the recipe card above.
Those look delicious!