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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