Low Carb Lemon Poppy Seed Cupcakes – EASY Homemade Recipe

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:

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!

4.65 from 65 votes

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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.

Course Dessert, Snacks

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 12 Cupcakes

Calories 366 kcal

Author Gerri

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

US Customary - Metric

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!

Nutrition

Nutrition Facts

Low Carb Lemon Poppy Seed Cupcakes - EASY Ketogenic Recipe

Amount Per Serving (1 Cupcake)

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.

To make a larger batch of these Low Carb Ketogenic Lemon Poppy Seed Cupcakes, adjust the servings in the recipe card above.