Lemon Poppy Seed Cupcakes Recipe
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
- ½ cup Almond Flour super-fine
- 1 cup Coconut Flour
- ½ cup Greek Yogurt
- 2 medium Eggs
- ¾ cup Low Carb Sugar Substitute (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
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).
Makes 10 cupcakes
Nutrition
Serving: 1cupcakeCalories: 108Fat: 7gProtein: 5gTotal Carbs: 6.3gNet Carbs: 3.5gFiber: 2.8gSugar: 2.2g