- Pre-heat oven to 350F. In a bowl, combine almond flour, flaxseed meal, erythritol, and poppy seeds together.
- Stir in the melted butter, eggs, and heavy cream until smooth. Then add the baking powder, vanilla, stevia, lemon zest, and lemon juice. Mix again until well combined.
- Measure the batter out equally between 12 cupcake molds. Bake for 18-20 minutes or until slight browning appears.
- Remove from the oven and let cool for about 10 minutes on the counter.