Lemon Coconut Nest Cupcakes
Servings: 6 Cupcakes
Calories: 369kcal
Low carb lemon cupcakes with a coconut nest and filled with sugar free lemon curd
Print Recipe
Ingredients
Lemon Cupcakes
- ¼ cup coconut flour
- ¼ cup Butter melted
- ¼ cup monk fruit sweetener or other low carb sweetener
- 2 tablespoons coconut milk
- 4 medium eggs
- 1 medium Lemon juice & zest
- ½ teaspoon baking powder
- ¼ teaspoon salt
Coconut Nests
- 1 ½ Cups Desiccated coconut unsweetened
- 2 tablespoons monk fruit sweetener or other low carb sweetener
- 1 large egg white beaten
Topping
- ½ cup Mascarpone cheese (could use whipped cream)
- 3 tablespoons sugar free lemon curd
Nest Filling
- 6 teaspoons sugar free lemon curd
Instructions
Make the Cupcakes
- Pre-heat the oven to 200C/400F degrees.
- Blend together the melted butter, eggs, sweetener coconut milk, 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.
- Pour into cupcake cups or a greased muffin tray.
- Bake for 20 minutes and allow to cool.
Make the coconut nests
- Pre-heat the oven to 180C/350F degrees.
- In a bowl, mix the desiccated coconut, sweetener and egg white together.
- Line a muffin tin with cupcake liners.
- Press about a tablespoon of the coconut mixture into the cupcake liner and mould into a nest shape.
- Bake for 10-12 minutes until golden around the edges.
- Remove and allow to cool.
- Once cool, gently remove from the cupcake liners.
Assemble the cupcakes
- Mix the Mascarpone cheese with the 3 tablespoons of lemon curd until combined.
- Pipe or spoon the mixture on top of the lemon cupcakes.
- Place the coconut nests on top of the cream topping and gently push to place.
- Spoon about a teaspoon of the lemon curd in the centre of the coconut nests.
- Eat and enjoy!
Notes
Makes 6 cupcakes
Nutrition
Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 9g | Protein: 8g | Fat: 34g | Fiber: 5g | Net Carbohydrates: 4g