Keto Lemon Curd Butterfly Cupcake
Servings: 10 cupcakes
Calories: 266kcal
Cute and easy low carb butterfly cupcakes made with almond flour and a lemon curd filling.
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Ingredients
- 2 cups almond flour
- ½ cup allulose or other low carb sweetener
- 2 teaspoons baking powder
- ½ cup butter melted
- 4 medium eggs
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 cup lemon curd low carb (recipe in above link)
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the almond flour, baking powder and salt together in a large mixing bowl.
- In another mixing bowl mix the butter, water, eggs, allulose and vanilla essence.
- Combine the wet and dry ingredients together and stir well.
- Pour the mixture into a muffin tin lined with cupcake cases.
- Bake for 20 to 25 minutes until firm and golden.
- Allow to cool, then with a small knife, cut out circles from the cupcakes. Turn the circles on their sides and trim down slightly, (so that they will fit better on the cupcake). Cut in half.
- Fill the holes in the cupcakes with the lemon curd.
- Place the two cut circle halves on top of the cupcake, with the longside next to each other...making the "butterfly" wings.
Notes
Makes 10 cupcakes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular 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: 266kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 2g