Lemon Poppy Seed Cupcakes
Almond flour and eggs give these cupcakes more protein and healthy fats, while poppy seeds add a little calcium and a distinctive texture. Lemon brightens the flavor without extra heaviness, so this pastry works well as a keto dessert.
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Inventory: Oven
625
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour (150 g), erythritol (50 g), poppy seeds (8 g), and starch-free baking powder (4 g). Then add eggs (100 g), melted butter (75 g), lemon juice and lemon zest (30 g), and stir until the batter becomes fully smooth.
Divide the batter between molds, filling them to about two thirds of the volume. Bake the cupcakes in a preheated 180 degrees C oven for about 20 minutes until the tops turn lightly golden and the centers become springy.
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