Keto Lemon Poppy Seed Cupcakes


Step 1Preheat 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.

Step 2In anther bowl, whisk the eggs with the butter, yogurt and lemon juice. Add to the dry ingredients and the lemon zest and stir to combine, or use a hand mixer to process until well combined.

Step 3Divide 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.

Step 4To make the frosting, use either a hand held or stand mixer to beat the butter, cream cheese and cream together.

Step 5Add the powdered Swerve and lemon juice, and continue beating another 2-3 minutes or until light and fluffy.

Step 6Add a scoop of the frosting to each cupcake, then sprinkle with the remaining poppy seeds.

Step 7Enjoy immediately or store up to 5 days in a sealed container in the fridge.

Step 8To make the cupcakes fancier with more frosting, simply double the ingredients for the frosting and decorate using a piping bag. To make these cupcakes fluffier, see recipe tips above.