Ingredients
- 2 eggs
- 3/4 cup/135g/4.7oz Natvia
- 1/2 cup/60g/2oz unsalted butter, melted
- 1 lemon, zested and juiced
- 1/3 cup/80ml/2.8 oz milk of choice
- 1 cup/150g/5.2oz plain flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tbsp/14g/0.5oz poppyseeds
Directions
- Preheat oven to 180°C and grease and line a cupcake tin.
- Whisk together the eggs and Natvia until light and fluffy.
- Add melted butter and mix until combined.
- Add lemon zest and juice, poppyseeds, and milk of choice and mix until combined.
- Add the flour, baking powder, and salt and mix until combined.
- Pour into tin and bake for 20-25 minutes. Turn out of pan while still warm.
- Allow to cool and store in an airtight container for up to 4 days.
Macros for 1 cake - Calories: 62 Fat: 4.6g Carb: 4.5g Fiber: .5g Sugar: 0.3g Protein: 1.4g
