Low Carb Ketogenic Lemon Poppy Seed Cupcakes

Some days you just need a break from chocolate, enter our Ketogenic Lemon Poppy Seed Cupcakes.

These low-carb cupcakes are a fluffy and moist cake. 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 to keep to you fuelled for hours. 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 Ketogenic Lemon and Poppy Seed Cupcakes, .

Ingredients for Making Your Ketogenic 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 Ketogenic Lemon Poppy Seed Cupcakes:

1. Preheat oven to 180C/355F.
2. Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
3. Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
4. Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
5. Cool the cupcakes on a cake rack.
6. While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
7. Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.
8. Mix on medium until the ingredients are fluffy and pale.
9. Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

Make enough Lemon Poppy Seed Cupcakes to share

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of these Low Carb Ketogenic Lemon Poppy Seed Cupcakes, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Ketogenic Lemon Poppy Seed Cupcakes

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Print Recipe

Some days you just need a break from chocolate, enter our Ketogenic 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.

Servings	Prep Time	Cook Time	Passive Time
12Cupcakes	15minutes	25minutes	15minutes

Servings	Prep Time
12Cupcakes	15minutes

Cook Time	Passive Time
25minutes	15minutes

• Course Dessert, Snacks
• Cuisine American

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

Servings: Cupcakes

Units:US ImperialMetric

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 Servings: Cupcakes Units:US ImperialMetric

Course Dessert, Snacks Cuisine American

Instructions

1. Preheat oven to 180C/355F.
2. Place all cupcake ingredients into your stand mixer and mix on medium for 3 minutes, until combined.
3. Spoon the mixture into 12 holes of a muffin tin, lined with cupcake papers. Fill each paper ¾ full.
4. Bake for 20-25 minutes, until a skewer comes out clean when inserted in the center.
5. Cool the cupcakes on a cake rack.
6. While the cupcakes are cooling, place the butter and lemon juice in your stand mixer.
7. Mix on low whilst adding the Natvia Icing Mix by the spoonful. Add the cream.
8. Mix on medium until the ingredients fluffy and pale.
9. Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!

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!

Recipe Notes

Nutrition Facts

Ketogenic Lemon Poppy Seed Cupcakes

Amount Per Serving

Calories 366 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 9g 45%

Polyunsaturated Fat 6g

Monounsaturated Fat 15g

Cholesterol 37mg 12%

Sodium 19mg 1%

Potassium 166mg 5%

Total Carbohydrates 8g 3%

Dietary Fiber 4g 16%

Sugars 2g

Protein 9g 18%

Vitamin A 8%

Vitamin C 1%

Calcium 12%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.