Keto Lemon and Poppy Seed Cupcakes

Keto Lemon and Poppy Seed Cupcakes
Lemon and Poppy Seed Cupcakes

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!) 

Be sure to check out the other Desserts and Sweet Treats (all low-carb) on this site.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 3.4g
(4.6%); Fat 21g (83.8%); Protein 6.6g (11.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

Sign up to the monthly MUD & LOVE newsletter (if you haven't done so already)*

*By including your information above, you agree to adding yourself to my emailing list managed by Mailchimp. Your information will never be passed on to a 3rd party*

 

Print Recipe
Keto Lemon and Poppy Seed Cupcakes
Low-carb living at it's best! These lemon and poppy seed cupcakes come in at only 3.4g carbs per cupcake - and that includes the delicious frosting!
Keto Lemon and Poppy Seed Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine General
Keyword high fat, keto, low carb, sugar free
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cupcakes
Ingredients
For the cupcakes
  • 120 g almond flour
  • 40 g coconut flour
  • 80 g Swerve® sweetener confectioners
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 lemons finely grated zest only
  • 1 TB poppy seeds
  • pinch salt
  • 4 eggs
  • 80 g unsalted grass-fed butter
  • 130 g sour cream
For the cream cheese frosting
  • 250 g full-fat cream cheese
  • 1 1/2 TB Swerve® sweetener confectioners
  • 1/4 tsp vanilla essence
  • 1 lemon finely grated zest only (to garnish)
Course Dessert
Cuisine General
Keyword high fat, keto, low carb, sugar free
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cupcakes
Ingredients
For the cupcakes
  • 120 g almond flour
  • 40 g coconut flour
  • 80 g Swerve® sweetener confectioners
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 lemons finely grated zest only
  • 1 TB poppy seeds
  • pinch salt
  • 4 eggs
  • 80 g unsalted grass-fed butter
  • 130 g sour cream
For the cream cheese frosting
  • 250 g full-fat cream cheese
  • 1 1/2 TB Swerve® sweetener confectioners
  • 1/4 tsp vanilla essence
  • 1 lemon finely grated zest only (to garnish)
Keto Lemon and Poppy Seed Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C / 340°F.
  2. 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.
  3. 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:
    Keto Lemon and Poppy Seed Cupcakes
  4. Melt the butter over a very low heat in a small pan on the stove top. Remove and allow to cool slightly.
  5. Using an electric hand mixer, beat the eggs until frothy. Drizzle the melted butter into the eggs and continue to mix well.
    Keto Lemon and Poppy Seed Cupcakes
  6. Add the sour cream and mix until well-combined.
  7. 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.
    Keto Lemon and Poppy Seed Cupcakes
  8. 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.
    Keto Lemon and Poppy Seed Cupcakes
  9. 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.
  10. (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.)
  11. 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.
  12. 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).
  13. 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.
    Lemon and Poppy Seed Cupcakes
  14. The full macro-breakdown (and allergens) can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
 

Macro Details per serving (1 cupcake, incl. frosting)
4.6%              Carbs
11.6%            Protein
83.8%            Fat

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
Fibre                               3g
Protein                           6.6g

*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.

Allergens
Almonds
Eggs
Milk
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.

 

See all the Desserts on Mud and Love:

Keto Lemon and Poppy Seed Cupcakes
Keto Lemon and Poppy Seed Cupcakes
Keto Creamy Coconut Popsicles
Creamy Keto Coconut Popsicles
Keto Tart Berry Lollies
Tart Berry Yogurt Lollies (Low-carb)
Keto Coconut ice cream
Homemade Keto Coconut Ice Cream
Keto Chocolate Macadamia Cookies
Double-Chocolate Macadamia Cookies (Keto)
Keto Blueberry Cheesecake
Keto Blueberry Cheesecake
Load More

Summary
recipe image
Recipe
Keto Lemon and Poppy Seed Cupcakes
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

You may also like

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.