Keto Lemon Poppy Seed Muffins - Cupcakes
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.
Prep Time15 mins
Cook Time25 mins
Total Time1 hr
Servings: 12 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 fluffy and pale.
Gently spoon the mixture into a piping bag and pipe onto your cooled cupcakes. Enjoy!
Serving: 1Cupcake | 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