Keto Lemon Poppy Seed Muffins (3g Carbs)

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 Time25 mins

Total Time25 mins

Course: Dessert, Snacks

Cuisine: American

Servings: Cupcakes

Calories: 241kcal

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

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Nutrition