These low-carb cupcakes are fluffy and moist with a subtle citrus zing; the lemon frosting takes this humble keto snack to a whole new level.
Cooking this recipe makes 12 regular sized Low Carb Lemon and Poppy Seed Cupcakes.
Low Carb Lemon Poppy Seed Cupcakes - EASY Ketogenic Recipe
Some days you just need a break from chocolate, enter our Low Carb Lemon Poppy Seed Cupcakes. 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.
Course Dessert, Snacks
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings
12
Cupcakes
Calories 366 kcal
Ingredients
Cupcake
2 cups almond flour
2 teaspoons Baking Powder
1/3 cup natvia
2 eggs
1 cup Sour Cream
1 teaspoon vanilla extract
1 tablespoon Poppy Seeds
1 Lemon zest and juice
Frosting
4 ounces Butter unsalted
1 tablespoon Lemon Juice
1/2 cup natvia icing mix
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!