There’s one thing about lemon cake that makes it really feel rather less ‘naughty’ than different truffles. Which is simply as effectively, as these low-carb cupcakes are a crowd pleaser that you just’ll discover it laborious to cease at one! The outdoors is barely crisp, with a lightweight, moist filling.
These cupcakes really feel a little bit rustic to me, so I wish to serve them with a blob of sugar-free frosting slightly than piping it on, however should you’d favor one thing a bit fancier you may need to double the frosting ingredient quantities to present you adequate to work with.
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zero hours, 30 minutes
Hands-on 10 minutes Overall 40 minutes
Nutritional values (per cupcake)
Net carbsfour.Three grams
Calories from carbs 7%, protein 13%, fats 80%
Total carbs7.1 gramsFiber2.eight gramsSugars2.9 gramsSaturated fats6.7 gramsSodium76 mg(Three% RDA)Magnesium75 mg(19% RDA)Potassium230 mg(12% EMR)
Ingredients (makes 12 cupcakes)
1/four cup powdered Swerve or Erythritol (40 g/ 1.four oz)
1/Three cup + 1 tbsp full-fat cream cheese, at room temperature (100 g/ Three.5 oz)
Three half tbsp butter, at room temperature (50 g/ 1.eight oz)
1 tbsp lemon juice (15 ml)
2 tsp poppy seeds
Preheat oven to 160 °C/ 320 °F (fan assisted). In a big bowl, mix almond meal, Swerve, poppy seeds and baking powder. Mix effectively.
Add the remaining elements and stir to mix.
Divide the combination throughout a 12-capacity muffin tin (about 65 g/ 2.Three ozeach). Bake 20 – 25 minutes. Allow to chill within the pan for 10 minutes, then transfer to a cooling rack to chill fully.
To make the frosting, use both a handheld or stand mixer to beat the butter and cream cheese collectively.
Add the powdered Swerve and lemon juice, and proceed beating one other 2-Three minutes or till mild and fluffy.
Add a scoop of the frosting to every cupcake, then sprinkle with the poppy seeds.
Enjoy instantly or retailer as much as 5 days in a sealed container within the fridge.
To make the cupcakes fancier with extra frosting, merely double the elements for the frosting and beautify utilizing a piping bag.
Ingredient dietary breakdown (per cupcake)
Net carbsProteinFatCaloriesAlmond flour (blanched floor almonds, almond meal)2.2 g5.four g13.1 g148 kcalSwerve, pure sweetener (Erythritol and chicory inulin primarily based)zero.6 g0 g0 g3 kcalPoppy seed, spices0.1 g0.1 g0.Three g4 kcalBaking powder, gluten-free0 g0 g0 g0 kcalEggs, free-range or organic0.1 g1 g0.eight g12 kcalLemon zest (peel), fresh0 g0 g0 g0 kcalLemon juice, fresh0.Three g0 g0 g1 kcalVanilla extract, sugar-free, alcohol-based0 g0 g0 g1 kcalButter, unsalted, grass-fed0 g0 g1.9 g17 kcalYogurt, plain (full-fat, Greek fashion, 5% fats)zero.four g0.9 g0.5 g10 kcalSwerve, pure sweetener (Erythritol and chicory inulin primarily based)zero.2 g0 g0 g1 kcalCream cheese, comfortable (full-fat)zero.Three g0.7 g2.eight g25 kcalButter, unsalted, grass-fed0 g0 g3.four g30 kcalLemon juice, fresh0.1 g0 g0 g0 kcalPoppy seed, spices0 g0.1 g0.2 g2 kcalTotal per cupcake4.Three g8.Three g23 g252 kcal
BlogRecipesDessertsKeto Lemon Poppy Seed CupcakesBlogRecipesVegetarianKeto Lemon Poppy Seed CupcakesBlogRecipesKeto Lemon Poppy Seed CupcakesBlogDearna BondKeto Lemon Poppy Seed Cupcakes
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