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    Home » Desserts

    Keto Lemon Cupcakes

    Published: Mar 29, 2019 · Updated: Mar 31, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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

    Angela Coleby
    Lemon cupcakes with a lemon cream cheese frosting.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Cupcakes, Dessert
    Cuisine American
    Servings 10 cupcakes
    Calories 210 kcal

    Ingredients
     
     

    • ½ cup butter, unsalted melted
    • ½ cup erythritol or low carb sweetener
    • 4 eggs
    • 1 lemon juice & zest
    • ½ cup coconut flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup water (optional)

    TOPPING

    • 4 oz Cream cheese softened
    • ¼ cup butter, unsalted softened
    • 2 tablespoons erythritol, ground into a powder
    • 1 tablespoon lemon juice

    Instructions
     

    • 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 

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com 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.

    Nutrition

    Serving: 1cupcakeCalories: 210kcalCarbohydrates: 5.5gProtein: 4.2gFat: 19.3gFiber: 2.9g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Patti C Martin

      April 08, 2023 at 7:39 pm

      I made the lemon cupcakes, bf thought they were wonderful! Thank you!!

      Reply
      • Angela Coleby

        April 09, 2023 at 9:53 am

        Delighted you enjoyed them!

        Reply
    2. Karen

      July 11, 2022 at 6:54 pm

      I used the almond flour instead of coconut flour and added the extra liquid but they were all crumbly. Perhaps my oven was too hot. However, I crumbled them all up, mixed in half of the topping and rolled them into balls, then drizzled some keto lemon glaze over them and OMG they became delicious keto lemon cheesecake balls! I have a very happy husband. Will definitely try again.

      Reply
      • Angela Coleby

        July 14, 2022 at 2:11 pm

        That sounds such a great recipe!

        Reply
    3. Riz

      February 10, 2020 at 2:06 am

      I usually cannot bake to save myself! These turned out perfect. Thanks.

      Reply
      • Angela Coleby

        February 10, 2020 at 10:36 am

        So delighted to hear that!

        Reply
    4. 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
    5. 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
    6. Omega

      April 05, 2019 at 1:57 pm

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

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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