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Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes Recipe

Jennifer Zhang
4.75 from 4 votes
Print Pin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 10 cupcakes
Calories 108 kcal

Ingredients
  

Instructions
 

  • 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).

Notes

Net Carbs: 3.5g

Nutrition

Serving: 1cupcake | Calories: 108kcal | Carbohydrates: 6.3g | Protein: 5g | Fat: 7g | Saturated Fat: 2.7g | Cholesterol: 40.7mg | Sodium: 79.3mg | Potassium: 179mg | Fiber: 2.8g | Sugar: 2.2g | Vitamin A: 33.8IU | Vitamin C: 1.9mg | Calcium: 66mg | Iron: 0.9mg | Net Carbs: 3.5g

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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