Keto Lemon Cupcakes with Lemon Cream Cheese Frosting
Ingredients:
For the Cupcakes:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or monk fruit sweetener (granulated)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil or unsalted butter
- 1/4 cup unsweetened almond milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol or monk fruit sweetener (powdered)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners or grease it well.
2. Prepare Cupcake Batter:
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, melted coconut oil (or butter), almond milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
3. Bake Cupcakes:
- Divide the batter evenly among the cupcake liners.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
4. Prepare Lemon Cream Cheese Frosting:
- In a large mixing bowl, beat together softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered erythritol, beating until fully incorporated.
- Mix in the lemon juice, lemon zest, and vanilla extract until smooth.
5. Frost Cupcakes:
- Once the cupcakes are completely cooled, frost them with the lemon cream cheese frosting using a knife or piping bag.
- Garnish with additional lemon zest if desired.
6. Serve:
- Enjoy your keto lemon cupcakes as a delightful low-carb treat with a tangy lemon twist!
Tips:
- Sweeteners: Use powdered erythritol or monk fruit sweetener for the frosting to avoid a gritty texture.
- Cooling: Ensure cupcakes are fully cooled before frosting to prevent melting.
- Lemon Zest: Fresh lemon zest provides a burst of flavor and should be finely grated.
Nutrition Information (per cupcake, assuming 12 cupcakes):
- Calories: ~180 kcal
- Carbs: ~4g net carbs
- Protein: ~6g
- Fat: ~16g
- Fiber: ~2g
These keto lemon cupcakes with lemon cream cheese frosting are a perfect low-carb dessert to satisfy your sweet tooth while staying within your dietary goals. Enjoy the bright, tangy flavor of lemon in every bite!
4o mini