Indulge with no guilt with this sugar free cupcakes recipe! A mosit keto lemon cupcake with blueberry and only 4 g net carbs per serve.
Keto cupcakes with almond flour
Those almond flour lemon cupcakes are keto friendly, gluten free and sugar free. The recipe use wholesome keto ingredients that we all have in the pantry on the keto diet. The trick to success this recipe any time is to bring all ingredients at room temperature before you starts. In fact. any cold ingredients will 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
Lemon zest – use the zest of your lemon only if they are organic and untreated!
Sugar free crystal sweetener – monk fruit, erythritol or xylitol
Lemon juice – at room temperature
Almond flour not coarse almond meal!
Coconut flour – fresh without lumps
Eggs – the recipe won’t work with flaxeggs without changing the sort of flours. 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 sugar fruit with only 6 g of net carbs per 100 g. Plus, the great thing about lemon is that you only need a small amount to enhance food flavor. So it doesn’t bring much carbs to your sugar free recipe.
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 no 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 cupcakes 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 in this recipe
Lemon stevia drops or natural lemon extract
Unsweetened almond milk
Powdered sugar free sweetener I love Monk fruit stevia blend but erythritol or xylitol works too
More low carb lemon recipes
If you love lemon recipe 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 180C (350F)
Line a 12-hole muffins pan with paper cups. Set aside.
In a large mixing bowl, add 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 on 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 then add lemon juice, vanilla, almond flour, coconut flour, baking powder and almond milk.
Beat again on low speed to combine all the ingredients together 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 evenly each cupcake holes with the batter until no more left into 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 cupcakes. Make sure the cupcakes are at room temperature.
Decorate with lemon zest, a fresh blueberry on top and some unsweetened dessicated coconut.
Place the cupcakes in the fridge 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.