Indulge with no guilt with this sugar-free cupcakes recipe! A moist keto lemon cupcake with blueberry and only 4g net carbs per serving.
Keto cupcakes with almond flour
Those almond flour lemon cupcakes are keto-friendly, gluten-free, and sugar-free. The recipe uses wholesome keto ingredients that we all have in the pantry on the keto diet. The trick to succeeding with this recipe is to bring all ingredients at room temperature before you start. In fact, any cold ingredients would harden the butter or create lumps.
Soft unsalted butter – dairy-free butter can be used if you don’t tolerate butter but note that most use vegetable oils that are not keto-friendly. Learn why butter is keto-friendly!
Lemon zest – use the zest of your lemon only if they are organic and untreated!
Sugar-free crystal sweetener – monk fruit blends, erythritol, or xylitol. Read my keto sweetener guide and learn how to convert sweeteners!
Eggs – the recipe won’t work with flax eggs without changing the sort of flour. It means that if you are vegan, you will have to use higher carb flour to make this sugar-free cupcakes recipe egg-free. Consequently, the recipe won’t be keto anymore.
Baking powder or half amount of baking soda.
Is lemon keto?
Of course, lemon is one of the lowest-carb fruits, with only 6 grams of net carbs per 100 grams. Plus, the great thing about lemon is that you only need a small amount to enhance food flavor.
So it doesn’t bring many carbs to your sugar-free recipes.
Sugar-free lemon cupcakes with keto lemon buttercream frosting
The best part of those sugar-free lemon cupcakes is the frosting. This sweet, fluffy keto lemon buttercream frosting can be eaten on top of your cupcakes or on its own. In fact, it has barely any carbs and makes a delicious fat bomb snack for frosting lovers.
It is a very easy keto buttercream frosting recipe that you can use for any sugar-free cupcake recipe. The key to success is to use all your ingredients at room temperature.
Butter – make sure it is soft, unsalted at room temperature for at least 3 hours before using it in this recipe.
Lemon stevia drops or natural lemon extract.
Unsweetened almond milk
Powdered sugar-free sweetener – I love Monk fruit stevia erythritol blends, but pure erythritol or xylitol work as well.
More low carb lemon recipes
If you love lemon recipes, I have got plenty of other low carb lemon recipes to try:
2-3tablespoonsUnsweetened Almond Milkat room temperature, not cold
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Preheat oven to 180°C (350°F).
Line a 12-hole muffin pan with paper cups. Set aside.
In a large mixing bowl, add the soft butter, sweetener, and lemon zest. Beat with an electric mixer until lighter in color and creamy, about 30 seconds on medium speed.
Add eggs one at a time. Keep beating at medium speed while you add the eggs. You should obtain a liquid yellowish batter after adding the 3 eggs, and it takes about 45 seconds to beat in the 3 large eggs.
Stop the beater, add lemon juice, vanilla, almond flour, coconut flour, baking powder, and almond milk.
Beat again on low speed to combine all the ingredients and form a consistent batter. It should be thick and fluffy.
Using a spatula, stir in the blueberries (fresh or frozen).
Use a mechanical ice cream scoop to transfer the batter from the bowl to the 12 holes muffin pan.
Fill each cupcake hole evenly with the batter until no more left in the bowl.
Bake for 25-35 minutes or until a skewer inserted in the center of the cupcakes comes out clean.
Cool cupcakes on a rack for at least 3 hours before adding the buttercream frosting.
I recommend you bring the cupcakes to the freezer for 10 minutes before frosting them. It will firm up the cupcakes and cool the top to make the frosting hold perfectly.
Keto lemon buttercream frosting
In a stand mixer with the paddle attachment, add soft butter and beat on high speed until it forms a pale, smooth, and fluffy butter. If you don't have a stand mixer, use an electric beater.
Reduce to low speed and add the lemon stevia drops. Then, gradually add the sugar-free powdered sweetener, half a cup at a time. When all the sugar-free sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
Add unsweetened almond milk and keep whisking for 1 minute to incorporate.
Pip the buttercream on top of each cupcake. Make sure the cupcakes are at room temperature.
Decorate with lemon zest, a fresh blueberry on top, and some unsweetened desiccated coconut.
Place the cupcakes in the fridge for 2 hours to set the frosting.
Store the cupcakes in the fridge in an airtight cake box for 3 days.
You can freeze cupcakes without frosting on top. Freeze the frosting separately in a bag. Defrost the day before. Cupcakes can be defrosted at room temperature but place the frozen frosting in the fridge. Decorate cupcakes before serving.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.