Low Carb Lemon Poppy Seed Cupcakes - EASY Ketogenic

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.


Cupcake :
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 :
4 ounces of Butter, softened
1 tablespoon of Lemon Juice
1/2 cup of Natvia Icing Mix
2 tablespoons of Heavy Cream


  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. Please visit Low Carb Lemon Poppy Seed Cupcakes - EASY Ketogenic @ www.myketokitchen.com for full instructions

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