Keto Lemon Poppy Seed Muffins

5 from 146 votes

Keto Lemon Poppy Seed Muffins

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 Time25

Total Time25

Course: Dessert, Snacks

Cuisine: American

Servings: Cupcakes

Calories: 132kcal

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 whole Lemon zest and juice (use the whole lemon)

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.
2 cups Almond Flour, 2 teaspoons Baking Powder, 1/3 cup Erythritol, 2 large Eggs, 1 cup Sour Cream, 1 teaspoon Vanilla Extract, 1 tablespoon Poppy Seeds, 1 whole Lemon
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.
4 ounces Unsalted Butter, 1 tablespoon Lemon Juice
Mix on low while adding the Powdered Erythritol by the spoonful. Add the cream.
1/2 cup Powdered Erythritol, 2 tablespoons Heavy 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]

STORING: Store lemon poppy seed muffins in a plastic container for up to 5 days. They are not suitable for freezing.

Nutrition