Desserts/ Gluten Free/ Low Carb

Keto Lemon Cupcakes

lemon cupcake

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Moist low carb lemon cupcakes are slathered with a lemon cream cheese frosting are bursting with the flavour of lemon making them perfect cupcakes for Spring.

These keto cupcakes are baked with coconut flour and are so easy to make.  The frosting is a tasty blend of cream cheese, butter and flavoured with lemon juice.  Double the lemon flavour for this lemon cupcake recipe.

lemon cupcakes with cream cheese topping

This lemon cupcake recipe received a big thumbs up from the Chief Taster and are now on the repeat list.  As these cupcakes are quick and easy to make it’s a request that can happily be met.  Unless we are out of lemons and I have no lemon extract.   Lemon extract will work but it’s not the same taste as fresh lemons.

Can I Make These With Almond Flour?

If you want to use almond flour in place of coconut flour, then increase the quantity to 2 cups almond flour.  Add the optional water to make sure the mixture is smooth and not too thick.  The cupcakes should still be as light and fluffy as the coconut flour ones. Both flours bake a great lemon cupcake.

coconut flour lemon cupcakes

Other Low Carb Lemon Sweet Treats

Lemon Lime Ricotta Cake

Mini Lemon Coconut Muffins

Lemon Mousse Cake

Lemon Slice

lemon cupcake

Lemon Cupcakes

Lemon cupcakes with a lemon cream cheese frosting.
3.89 from 9 votes
Print Pin Rate
Course: Cupcakes, Dessert
Cuisine: American
Keyword: coconut flour recipes, lemon cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 cupcakes
Calories: 210kcal
Author: Angela Coleby


  • 1/2 cup butter, unsalted melted
  • 1/2 cup erythritol or low carb sweetener
  • 4 eggs
  • 1 lemon juice & zest
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water (optional)


  • 4 oz Cream cheese softened
  • 1/4 cup butter, unsalted softened
  • 2 tablespoons erythritol, ground into a powder
  • 1 tablespoon lemon juice


  • Pre-heat the oven to 200C/400F degrees.
  • Blend together the butter and erythritol,
  • Add the eggs one at a time and mix.
  • Add the lemon zest and juice
  • Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  • Add the optional water if the batter is too thick.
  • Add the optional water if the batter is too thick.
  • Pour the mixture into cupcake cases.
  • Bake for 20 minutes until firm.  Remove from the oven and allow to cool.
  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
  • Slather the topping over the lemon cakes 


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cupcake | Calories: 210kcal | Carbohydrates: 5.5g | Protein: 4.2g | Fat: 19.3g | Fiber: 2.9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Mary Wood
    October 11, 2019 at 2:56 pm

    Sorry … just another quick note Angela … i did change the sugar measurements to 60grams (4 tablespoons) for batter and 30 grams (2 tablespoons) for the icing as the measurements in the recipe were too sweet for me. Thanks again for a very nice recipe.

    • Reply
      Angela Coleby
      October 12, 2019 at 8:45 am

      Glad you enjoyed them Mary!

  • Reply
    Mary Wood
    October 11, 2019 at 2:48 pm

    Thanks for a great recipe Angela. Made this recipe yesterday as a cake rather than fiddly (lol) muffins. Nice rise and great icing flavour … enjoyed by everyone … yum 🙂

  • Reply
    April 5, 2019 at 1:57 pm

    These are very good. I will make them again for sure.

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