Lemon Poppyseed cupcakes
My husband's birthday was last week, and though he's super supportive of my ketogenic diet, his personal genome runs on potatoes, so he doesn't follow the diet.
Therefore, when his mom invited us over for the average birthday dinner, I knew that there would be some kind of quintuple chocolate cake presented and that we ketoers would be out of luck.
Sure, my mother-in-law always makes sure there's a bowl of berries, but who wants berries when there's cake?!?
Besides, my sister-in-law and her husband are both keto, so I thought, why not make sure we all have a little bit of birthday fun? So I whipped up these little lemon poppy seed wonders to bring along. There were no complaints!
Lemon Poppyseed Cupcakes
Course: Dessert Prep Time: 15 mins Cook Time: 25 mins
Total Time: 40 mins Servings: 12 Calories: 155 kcal
Total Time: 40 mins Servings: 12 Calories: 155 kcal
3 net carbs per serving
Ingredients
- 2 c almond flour
- 2 tsp baking powder
- ½ c granulated erythritol
- 2 eggs
- 1 c sour cream
- 1 tsp vanilla extract
- 1 Tbsp poppy seeds
- 1 lemon - zest and juice
Instructions
- Preheat oven to 355º F
- Place all ingredients into a mixer and mix on medium about 3 minutes until smooth
- Divide mixture into a 12-well muffin tin with cupcake liners
- Bake for 20-25 minutes until a skewer comes out clean when inserted
- Allow to cool completely before icing
Lemon Cream Cheese Frosting
Course: Dessert Prep Time: 10 mins Total Time: 10 mins
Servings: 12 Calories: 78 kcal
Servings: 12 Calories: 78 kcal
1 net carb per serving
Ingredients
- 4 oz full fat cream cheese
- ¼ c (½ stick) butter
- ⅔ c powdered erythritol
- ½ tsp vanilla extract
- 1 Tbsp lemon juice
Instructions
- Mix cream cheese and butter until well blended.
- Turn off mixer and add erythritol. Mix slowly until incorporated then bring to medium speed to cream ingredients together.
- Add vanilla and lemon juice and mix until combined