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. Slice and serve!