Keto Lemon Cupcakes

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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.

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.

Other Low Carb Lemon Sweet Treats

Lemon Lime Ricotta Cake

Mini Lemon Coconut Muffins

Lemon Mousse Cake

Lemon Slice

Lemon Cupcakes

Lemon cupcakes with a lemon cream cheese frosting.

3.5 from 6 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

Ingredients

• 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)

TOPPING

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

US Customary – Metric

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: 1cupcake | Calories: 210kcal | Carbohydrates: 5.5g | Protein: 4.2g | Fat: 19.3g | Fiber: 2.9g

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