Keto Blueberry Lemon Cupcakes 🍋🫐
Light, fluffy, and bursting with fresh blueberries and zesty lemon flavor, these keto-friendly Blueberry Lemon Cupcakes are a perfect low-carb treat!
Ingredients (Makes 10 Cupcakes)
For the Cupcakes:
- 2 cups almond flour
- 1/2 cup granulated monk fruit or erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/2 cup fresh or frozen blueberries (dust with a little almond flour to prevent sinking)
For the Frosting (Optional):
- 4 oz cream cheese, softened
- 1/4 cup heavy whipping cream
- 1/4 cup powdered monk fruit sweetener
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions:
1. Prep the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the Batter:
- In a mixing bowl, whisk together almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, vanilla extract, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, mixing until smooth.
- Gently fold in the blueberries.
3. Bake the Cupcakes:
- Divide the batter evenly into cupcake liners (about ¾ full).
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
4. Make the Frosting (Optional):
- Beat cream cheese until smooth.
- Add heavy cream, powdered sweetener, vanilla, and lemon juice.
- Beat until fluffy and pipe onto cooled cupcakes.
Nutrition (Per Cupcake, Without Frosting):
- Calories: 150
- Fat: 12g
- Protein: 4g
- Carbs: 4g (Net: 3g)
- Fiber: 1g
Tips & Variations:
✔ Dairy-Free? Swap butter for coconut oil and use coconut cream instead of cream cheese.
✔ Extra Flavor? Add a pinch of cinnamon or nutmeg.
✔ More Texture? Add crushed nuts like pecans or almonds.
Enjoy these delicious keto blueberry lemon cupcakes with a cup of coffee or tea! ☕🍋