Keto Lemon Poppy Seed Muffins – Cupcakes Recipe

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Some days you just need a little treat without the guilt, enter our Keto Lemon Poppy Seed Cupcakes (or Muffins).

These low-carb muffins are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.

.Want more cupcakes? Head over to our Ultimate Low Carb Cupcake Recipe for the perfect chocolate and vanilla cupcake

This recipe makes 12 regular sized Keto Lemon Cupcakes. 1 serving is 1 cupcake and has 3g net carbs.

Store leftover Lemon and Poppyseed Cupcakes in the fridge for up to 5 days or freeze for up to 3 months.

Keto Lemon Poppy Seed Muffins Ingredients

  • Muffin Ingredients
  • 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 Ingredients
  • 4 ounces of Unsalted Butter, softened
  • 1 tablespoon of Lemon Juice
  • 1/2 cup of Natvia Icing Mix
  • 2 tablespoons of Heavy Cream

How To Make Keto Lemon Poppy Seed Muffins

  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!

Ingredients

Cupcake

  • 2 cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1/3 cup Natvia
  • 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 Natvia Icing Mix
  • 2 tablespoons Heavy Cream

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

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

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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