I have always loved the combination of lemon and poppy seed, and am thrilled to share this keto cupcake recipe with you. The recipe took a few trials to get here (don’t even ask how many zested lemons are sitting in my fridge right now(!) but the truth is, its dead easy.. I just had to play around with ingredient ratios and oven temperatures. These lovely, acidic cupcakes have a beautiful texture, delicious flavour – and come in at only 3.4g carbs per cupcake (and that includes the cream cheese frosting!)
Add the almond flour, coconut flour, confectioner's sweetener, baking powder, baking soda, lemon zest (grated using a microplane), poppy seeds and salt in a large bowl.
Crack the eggs into a second bowl. Weigh out your butter and sour cream separately. Line a 12-muffin baking tin with 12 paper cupcake cases. This is what you should have ready:
Melt the butter over a very low heat in a small pan on the stove top. Remove and allow to cool slightly.
Using an electric hand mixer, beat the eggs until frothy. Drizzle the melted butter into the eggs and continue to mix well.
Add the sour cream and mix until well-combined.
Use a clean, dry whisk to combine the bowl of dry ingredients. It is essential that there are no clumps (as often happens with coconut flour), and that the zest, poppy seeds and baking powders are all evenly mixed in.
Now, pour the wet egg mixture into the dry flour mixture and use the electric hand mixer to fully-combine, stopping to scrape the sides of the bowl.
Spoon the batter into the 12 cupcake cases, then place the muffin tray on the middle rack of the preheated oven. Bake for 10 min, then (without opening the oven door) reduce the oven to 160°C / 320°F and bake for another 12 minutes. After 12 minutes (again, without opening the oven door) turn the oven off and leave the cupcakes in the oven for another 3-5 minutes.
(If you are like me and do not want the tops to darken too much, gently lay a sheet of tin foil over the muffin tray after about 15 minutes, but do so quickly to avoid too much heat leaving the oven. Do not cover with foil too early as the tops would not have cooked enough yet and may stick to the foil.)
Remove the tray from the oven. Gently remove each cupcake from the muffin tray and set aside to cool on a cooling rack. At this time, make the frosting.
Tip out any wateriness from the packaged cream cheese. Whisk the cream cheese, sweetener and vanilla essence together, then fill a piping bag fitted with a nozzle (I used a star nozzle).
Once the cupcakes have cooled, pipe the frosting on top of the cupcakes in any pattern you wish. (I simply did it in an anti-clockwise circular shape that tapered higher in the centre.) Use the microplane to finely grate over the zest of the third lemon.
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Macro Details per serving (1 cupcake, incl. frosting)
Nutritional Information per serving (1 cupcake, incl. frosting)
Calories 229Kcal / 958kJ
Fat 21g of which saturates 9.8g Carbohydrates 3.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the baking powder)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.