“I have always loved the combination of lemon and poppy seeds so I am thrilled with this keto lemon and poppy seed cupcakes recipe. The recipe took a few trials to get here (don’t even ask how many zested lemons were sitting in my fridge!). But, in the end, it is dead-easy. They have a beautiful texture and a delicious flavour. They also come in at only 3.4g carbs per cupcake (including the cream cheese frosting!). Be sure to check out the other Desserts and Sweet Treats on this site. UPDATE: I have taken this recipe off this blog because I worked hard to bring you a new-and-improved version that now features in my cookbook Keto Kitchen.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Keto Lemon and Poppy Seed Cupcakes…
The ketogenic diet has garnered widespread attention for its health benefits. These keto cupcakes are a delightful twist on the classic treat, and I chose to enhance them with lemon and poppy seeds. This is a winning combination, creating a zesty burst of flavour.
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The foundation of the keto cupcakes lie in almond flour. Almond flour is a popular low-carb alternative that imparts a moist richness to the texture. Erythritol, a natural sugar substitute, sweetens the cupcakes without causing spikes in blood sugar levels.
Lemon infuses the keto cupcakes with a refreshing citrusy essence that elevates the almond flour’s earthiness. The poppy seeds add hint of crunch and nuttiness.
These keto cupcakes adhere to the principles of the ketogenic diet. They are an ideal choice for those seeking a guilt-free indulgence. Whether you’re a seasoned keto enthusiast or just looking to explore healthier dessert options, these are a testament to the endless possibilities when it comes to keto baking.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Keto Lemon and Poppy Seed Cupcakes, as well as all the Dessert recipes on Fats of Life®.
Keto Lemon and Poppy Seed Cupcakes
Per serving
Ingredients
Instructions
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per cupcakeCalories             229Kcal / 958kJ
Fat                 21g
Carbohydrates       3.4g
Protein              6.6g
Allergens
Almonds
Eggs
Milk
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
5 Comments
I’m using an egg replacement, but otherwise everything is per recipe. I cannot get them to rise and if start to, they collapse and then take nearly twice a long in oven before skewer tester come see out clean. The same happens with blueberry muffins. They taste fine but don’t have the same visual appeal. Any suggestions as what I can adjust to improve?,thank you
Hi Julie,
How bizarre… these cupcakes and the blueberry ones have been made so times over by many people and they have not had any issues like this. I am wondering if it could be the egg replacer that you are using? That’s the only thing I can think of? Maybe there is something in there that works against the baking powders?
Also, be careful of opening the oven too early and leaving it open too long, as the oven will lose heat, but I am sure you know this already :)
Are you allergic to eggs? If not.. try it with regular eggs and see the difference.
xxxxxx
Hi, if I am using erythritol, should I still use same amount as Swerve, if yes how many stevia drops would you recommend is the best to add for frosting and cupcakes?
Thanks ?
Hi Sandra! Yes, same amounts of Swerve to Erythritol. I add no more than 3-4 drops in the cupcake mix and 1-2 drops in the frosting. xxx
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx