Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Print Recipe
5
from
139
votes
Keto Lemon Poppy Seed Muffins (3g Carbs)
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.
Cook Time
25
mins
Total Time
25
mins
Course:
Dessert, Snacks
Cuisine:
American
Servings:
12
Cupcakes
Calories:
241
kcal
Author:
Gerri
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
US Customary
-
Metric
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-label]
Nutrition
Serving:
100
g
|
Calories:
241
kcal
|
Carbohydrates:
5
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Cholesterol:
69
mg
|
Sodium:
32
mg
|
Potassium:
125
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
443
IU
|
Vitamin C:
5
mg
|
Calcium:
111
mg
|
Iron:
1
mg