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!

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