Sweet, light, and fluffy lemon poppy seed cupcakes with a keto buttercream frosting. They have a delicious citrus flavor and crunchy bite from the poppy seeds—nobody will believe they're low-carb!
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Lemon and poppy seeds! A match made in heaven, especially when it comes to baked goods. These lemon poppy seed cupcakes scream lazy Sunday morning vibes, breakfast in bed, and massive cups of coffee.
When I'm craving something sweet and cakey, my go-to recipes are chocolate cupcakes, creamy pumpkin bread, and these lemon poppy seed cupcakes. Absolutely heavenly when garnished with a rich, decadent lemon keto buttercream frosting that has practically ZERO carbs!
Ingredients for Poppy Seed Lemon Cupcakes
These keto lemon cupcakes are made with ten simple ingredients you probably already have in the kitchen.
- Almond flour - Keeps the cupcakes low in carbs. Use super-fine, unblanched almond flour.
- Coconut flour - You'll also need super-fine coconut flour for these cupcakes.
- Greek yogurt - Unflavored and unsweetened at room temperature.
- Eggs - Free-range at room temperature.
- Erythritol - This will be the sweetener for the cupcakes. I used granulated Erythritol, but you can substitute it with sugar-free sweeteners like monk fruit or stevia. Just make sure you use a granulated variety.
- Butter - Use high-quality, unsalted butter that is softened at room temperature.
- Lemon - Use the juice and zest of one lemon.
- Poppy seeds - Adds crunchy texture and delicious nutty and earthy aroma.
- Baking powder - Helps make the cupcakes light and fluffy.
- Vanilla extract - High-quality pure vanilla extract will give your cupcakes the best flavor.
How To Make Lemon Poppyseed Cupcakes
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a muffin tray with cupcake liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, Erythritol, poppy seeds, baking powder, and salt.
- In another mixing bowl, whisk together the eggs, Greek yogurt, lemon juice, lemon zest, butter, and vanilla extract.
- Combine the wet and dry mixtures until well mixed.
- Pour the cupcake batter into the lined muffin tray and bake in the oven for 10 to 15 minutes.
- Allow the cupcakes to cool to room temperature.
- Optionally make keto buttercream frosting and frost the cupcakes. Sprinkle with extra poppy seeds.
- Refrigerated: Keep leftover cupcakes covered or in an airtight container. They will keep for up to 2 days. Before eating the cupcakes, let them reach room temperature, so the buttercream has softened.
- Frozen: These cupcakes freeze great as well. Store them in an airtight, freezer-proof container. They will keep for up to 3 months.
More Low Carb Cupcakes & Cakes
- ½ cup Almond Flour super-fine
- 1 cup Coconut Flour
- ½ cup Greek Yogurt
- 2 medium Eggs
- ¾ cup Erythritol granulated
- 2 tablespoon Butter unsalted, softened
- 1 Lemon juice and zest
- 1 tablespoon Poppy Seeds
- ½ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ⅙ teaspoon Salt
- Preheat the oven to 375°F (190°C) and line a muffin tray with cupcake liners.
- In a large mixing bowl, whisk together the almond and coconut flour and mix with the Erythritol, poppy seeds, baking powder, and salt.
- In another bowl, whisk together the eggs with the yogurt, lemon juice, butter, and vanilla extract.
- Combine the two mixtures.
- Pour the mixture into the lined muffin tray and bake in the oven for 10-15 minutes.
- Allow the cupcakes to cool to room temperature. Optionally frost with lemon keto buttercream frosting (0g carbs and made in 10 minutes).
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