Preheat oven to 350F. In a mixing bowl, use a fork to combine the almond flour, flaxseed meal, erythritol, and poppy seeds.

Whisk in the melted butter, eggs, and heavy cream until smooth, taking care to remove any lumps from the batter.

Once smooth, add the baking powder, liquid stevia, vanilla extract, lemon juice, and lemon zest. Stir until well combined.

Pour the batter into silicone cupcake molds. Alternatively, use a regular muffin pan with paper liners.

Bake for 18–20 minutes or until lightly browned.

Remove from the oven and let cool for 10 minutes on the counter.

These taste great sliced in half with a pat of butter and served with coffee in the morning. Enjoy!