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Keto Lemon Cupcakes with Blueberries

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4.87 from 286 votes
By Carine - - 34 Comments
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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!
  • Lemon juice – at room temperature.
  • Almond flour, not a coarse almond meal! Read more about choosing your keto flours.
  • Coconut flour – fresh without lumps.
  • 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.
  • Vanilla

KETO LEMON CUPCAKES 4 g net carbs with almond flour #keto #ketocupcakes #cupcakes #lemon #buttercream #sugarfree #glutenfree #grainfree #ketobaking #ketodesserts #healthycupcakes #blueberry #almondflour #easy #coconutflour #moist

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.

KETO LEMON CUPCAKES 4 g net carbs with almond flour #keto #ketocupcakes #cupcakes #lemon #buttercream #sugarfree #glutenfree #grainfree #ketobaking #ketodesserts #healthycupcakes #blueberry #almondflour #easy #coconutflour #moist

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.

KETO LEMON CUPCAKES 4 g net carbs with almond flour #keto #ketocupcakes #cupcakes #lemon #buttercream #sugarfree #glutenfree #grainfree #ketobaking #ketodesserts #healthycupcakes #blueberry #almondflour #easy #coconutflour #moist

More low carb lemon recipes

If you love lemon recipes, I have got plenty of other low carb lemon recipes to try:

I hope you love those simple keto lemon cupcakes and if so, try to pair it with a cup of my bulletproof coffee ! It is the best combo ever!

XOXO Carine

Recipe Card

Keto Lemon Cupcakes

KETO LEMON CUPCAKES 4 g net carbs with almond flour #keto #ketocupcakes #cupcakes #lemon #buttercream #sugarfree #glutenfree #grainfree #ketobaking #ketodesserts #healthycupcakes #blueberry #almondflour #easy #coconutflour #moist
4.1gNet Carbs
4.87 from 286 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Net Carbs 4.1g
Fat 10g
Protein 4.8g
Calories 183kcal
Author: Carine Claudepierre
12 cupcakes
Keto lemon cupcakes with blueberries and lemon buttercream frosting.

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4.87 from 286 votes
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Ingredients

  • cup Unsalted Butter soft, at room temperature for 3 hours (or dairy-free butter)
  • ½ cup Erythritol erythritol or monk fruit or xylitol
  • 1 tablespoon Lemon Zest organic, untreated lemons
  • 3 large Eggs at room temperature, not cold
  • 2 cups Almond Flour
  • ¼ cup Coconut Flour
  • ½ tablespoon Baking Powder
  • ¼ cup Unsweetened Almond Milk at room temperature
  • ¼ cup Lemon Juice at room temperature
  • 1 teaspoon Vanilla essence
  • ¾ cup Blueberries fresh or frozen (optional)

Keto lemon buttercream frosting

Keto quick start guide
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Instructions

  • 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.

Storage

  • 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.
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Nutrition Facts
Keto Lemon Cupcakes
Amount Per Serving (1 cupcake)
Calories 183 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 5.7g2%
Fiber 1.6g7%
Sugar 1.4g2%
Protein 4.8g10%
Net Carbs 4.1g
* Percent Daily Values are based on a 2000 calorie diet.
KETO LEMON CUPCAKES 4 g net carbs with almond flour #keto #ketocupcakes #cupcakes #lemon #buttercream #sugarfree #glutenfree #grainfree #ketobaking #ketodesserts #healthycupcakes #blueberry #almondflour #easy #coconutflour #moist

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    34 thoughts on Keto Lemon Cupcakes with Blueberries
  1. Can I leave the blueberries out (just wanted to make lemon cupcake)? If so, do I need to add extra liquid to replace of the blueberries? How much? Thanks

  2. Sorry, ignore my first question (silly me, of course it’s a cupcake recipe)but pls help me with the other questions, thanks so much!

  3. 5 stars
    Hi there! I am about to make this recipe and just realized I only have 2 eggs. Can I add a little more milk or something else instead, or would that mess up the cupcakes?
    Please help 😄

  4. Hi Carine! I Had been having troubles with the mesures of the ingredientes, since I don’t have a measuring cup, I converted the measurement to grams and milliliters, but my mixture is not the same texture at yours, it more thick, can you help me with the measurements in grams and milliliters plis! May be I converted wrong and I’m adding more flour than I should.

    • There is a ‘metric’ button before the ingredient list to convert my recipes in grams. This is what I recommend you to use to avoid converting everything on your side and result in a batter that could be too thick or thin. Enjoy, XOXO Carine

      • OMG! I didn’t see it, tanks so much 🥰
        I have another question, if I don’t what the lemon test should I replace the 60 ml of lemon juice for 60 ml of milk or just skip the ml of lemon juice ?

        • Great ! I am glad you can see it, this is very useful if you are baking in grams/ml! So yes keep the same amount of liquid or the cupcake will be dry but use milk of your choice, I would recommend unsweetened keto vanilla almond milk for vanilla cupcakes! enjoy, XOXO Carine

  5. Can you use swerve in stead erythritol or xylitol? I’ve never used either of those so don’t know how they impact recipe.

  6. Hello! I made these today. Actually my first time ever making anything Keto. Is it supposed to have that grainy texture? Is that how keto cakes are? And also why must the cakes cool for 3 hours? Does cooling them longer change the texture or quality?

    Thank you!

    • Hello and welcome to keto baking ! So keto baking is different to what you used to eat before, it shouldn’t be grainy if you use ultra fine almond flour. Some almond flour are coarse like almond meal and provide a gritty texture to keto baked goods. I recommend you use uLtra fine almond flour next time (see this brand, affiliate link), you will see a big difference. Also, the waiting time like in any other baking recipe, give time to the moisture to evaporate and texture to set. So yes, this impact the texture and flavor of your baked recipe. If you don’t wait, it will be good but it can be fragile and ultra moist.

  7. Trying this recipe today. Can I substitute coconut or macadamia nut for almond milk? Also, for the batter and frosting, is it salted or unsalted butter? Thanks!

    • Yes any nut milk will provide the same texture. The frosting use unsalted butter. Enjoy the recipes on the blog, XOXO Carine

  8. 5 stars
    I didn’t have lemon stevia for the frosting and used vanilla stevia and a squirt of lemon instead. I halved the amount of sweetener (I used Swerve confectioners) and added lavender. They were next level! 9 year old said best cupcakes ever. Slight issue that they broke apart a little, but texture and moisture was just right otherwise.

    • Sounds so goun with the lavender and vanilla. Thanks for sharing with me your tips. Enjoy the recipes on the blog, XOXO Carine.

  9. I put this recipe together, popped the cupcakes in the oven and realized it didn’t say where to add the almond milk, oh no! I quickly took the cupcakes out of the oven but now that I have the blueberries in the batter, I’m not sure what, if anything, I can do to to save this recipe (and all these ingredients) :'( Any suggestions?

    • I am not sure why you can’t see almond milk in the recipe, it is there on my side. However, don’t worry too much if the batter is not cooked yet return all the batter in the bowl and combine the almond milk, at room temperature in the batter. Then bake as usual. Also, I am sure the recipe will bake well without the almond milk as the recipe calls for a very small amount. The cupcake will simply be less fluffy but good! Enjoy, XOXO Carine

Disclaimer

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 sweeteners 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 sweeteners 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.

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