KETO LEMON CUPCAKE
EASY
INGREDIENTS
– ⅓ cup Butter – ½ cup Erythritol – 1 tbsp Lemon Zest – 3 Eggs – 2 cups Almond Flour – ¼ cup Coconut Flour – ½ tbsp Baking Powder – ¼ cup Almond Milk – ¼ cup Lemon Juice – 1 tsp Vanilla Essence – ¾ cup Blueberries
Combine Wet Ingredients
In a large mixing bowl, add the soft butter, keto sweetener, and lemon zest.
1
Beat Butter
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
2
Add Other Wet Ingredients
Stop the beater, add lemon juice, vanilla, almond flour, coconut flour, baking powder, and almond milk.
3
Beat Again
Beat again on low speed to combine all the ingredients and form a consistent batter. It should be thick and fluffy.
4
Add Blueberries
Using a spatula, stir in the blueberries (fresh or frozen) to the Keto Lemon Cupcake Batter.
5
Transfer to Cups
Use a mechanical ice cream scoop to transfer the batter from the bowl to the 12 holes muffin pan.
6
Bake Keto Cupcakes
Bake for 25-35 minutes or until a skewer inserted in the center of the cupcakes comes out clean.
7
Bake Keto Cupcakes
Cool cupcakes on a rack for at least 3 hours before adding the buttercream frosting.
7
NET CARBS FAT PROTEIN
4.1 grams
10 grams
4.8 grams
SERVINGS
TIME
Serving: 1 Cupcake Makes: 12 Cupcakes
Prep: 10 Minutes Cook: 30 Minutes
KETO LEMON CUPCAKES
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