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Keto Lemon Poppy Seed Cupcakes

4.4 stars, average of 23 ratings

Keto Lemon Poppy Seed CupcakesPin recipeFollow us 130.8k

There’s something about lemon cake that makes it feel a little less ‘naughty’ than other cakes. Which is just as well, as these low-carb cupcakes are a crowd pleaser that you’ll find it hard to stop at one! The outside is slightly crisp, with a light, moist filling.

These cupcakes feel a little rustic to me, so I like to serve them with a blob of sugar-free frosting rather than piping it on, but if you’d prefer something a bit fancier you might want to double the frosting ingredient amounts to give you enough to work with.

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Hands-on Overall

Nutritional values (per cupcake)

Net carbs4.3 grams
Protein8.3 grams
Fat23 grams
Calories252 kcal

Calories from carbs 7%, protein 13%, fat 80%

Total carbs7.1 gramsFiber2.8 gramsSugars2.9 gramsSaturated fat6.7 gramsSodium76 mg(3% RDA)Magnesium75 mg(19% RDA)Potassium230 mg(12% EMR)

Ingredients (makes 12 cupcakes)

  • 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
  • 1/3 cup + 1 tbsp full-fat cream cheese, at room temperature (100 g/ 3.5 oz)
  • 3 1/2 tbsp butter, at room temperature (50 g/ 1.8 oz)
  • 1 tbsp lemon juice (15 ml)
  • 2 tsp poppy seeds

Note: These muffins are more on the dense side. If you prefer fluffier muffins, add 1-2 tsp of baking powder and 2-3 large eggs. Keep in mind that this will also result in more muffins or bigger muffins.


  1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). In a large bowl, combine almond meal, Swerve, poppy seeds and baking powder. Mix well.
    Keto Lemon Poppy Seed Cupcakes
  2. Add the remaining ingredients and stir to combine.
    Keto Lemon Poppy Seed Cupcakes
  3. Divide the mixture across a 12-capacity muffin tin (about 65 g/ 2.3 oz each). Bake 20 - 25 mins. Allow to cool in the pan for 10 minutes, then move to a cooling rack to cool completely.
    Keto Lemon Poppy Seed Cupcakes
  4. To make the frosting, use either a hand held or stand mixer to beat the butter and cream cheese together.
  5. Add the powdered Swerve and lemon juice, and continue beating another 2-3 minutes or until light and fluffy.
    Keto Lemon Poppy Seed Cupcakes
  6. Add a scoop of the frosting to each cupcake, then sprinkle with the remaining poppy seeds.
    Keto Lemon Poppy Seed Cupcakes
  7. Enjoy immediately or store up to 5 days in a sealed container in the fridge. Keto Lemon Poppy Seed Cupcakes
    To make the cupcakes fancier with more frosting, simply double the ingredients for the frosting and decorate using a piping bag. Keto Lemon Poppy Seed Cupcakes

Keto Lemon Poppy Seed Cupcakes

Ingredient nutritional breakdown (per cupcake)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.6 g0 g0 g3 kcal
Poppy seed, spices
0.1 g0.1 g0.3 g4 kcal
Baking powder, gluten-free
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.4 g0.9 g0.5 g10 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.2 g0 g0 g1 kcal
Cream cheese, soft (full-fat)
0.3 g0.7 g2.8 g25 kcal
Butter, unsalted, grass-fed
0 g0 g3.4 g30 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Poppy seed, spices
0 g0.1 g0.2 g2 kcal
Total per cupcake
4.3 g8.3 g23 g252 kcal
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (8)

Hi, I was wondering if it would be okay to use the caviar from a vanilla pod? I can’t find sugar free pure vanilla anywhere.


Absolutely - that is my preferred option too! I get whole vanilla pods or vanilla bean powder from Amazon.


Hi - I made these today and they are really delicious!  However, We found them quite dense and I wondered if there is some way I could make them lighter or more fluffy.  They didn’t rise at all and I wondered if more baking powder might help?  Any thoughts/comment?  Thank you.


Hi Christiana, I'm glad you liked the flavour! There are 2 ways to help them rise more. Add 1-2 tsp of baking powder and 2-3 eggs. This way you will end up with a fluffier sponge/muffin 😊 It will also yield more muffins or bigger muffins. I hope this helps!


Thank you for the advice - will certainly give that a try - soon!


More baking powder and an extra egg did the trick, thank you!  And now other question - do you think these would freeze well - question in light of the comment to serve immediately or keep in the fridge for 5 days?  Thank you so much for all the wonderful recipes and advice, much appreciated.


Oh I'm happy it worked well! Yes you can definitely freeze these but without the frosting. That is always best prepared fresh (the frosting will keep for 5-7 days in the fridge, in a sealed jar). So if you need to freeze the muffins, you may have to halve the amount of the frosting and only use it for the batch you will keep in the fridge.


Brilliant!  Thank you!