2-3tablespoonsUnsweetened Almond Milkat room temperature, not cold
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.