Keto Lemon Lavender Cupcakes

Six yellow cupcakes with light blue swirled frosting are arranged on a textured surface with a decorated teapot in the background.

Course: Cupcakes

Cuisine: British

Keyword: coconut flour cupcakes, lavender recipes

Prep Time: 10

Cook Time: 20

Frosting time: 20

Total Time: 50

Servings: cupcakes

Calories: 231kcal

Author: Angela Coleby

These lemon lavender cupcakes have a delicious blend of lemon with the floral aroma of lavender. Baked with coconut flour, these make a great cupcake for an afternoon tea or light sweet treat for Summer.

Print Recipe

US Customary - Metric

Ingredients

Cupcakes

¼ cup coconut flour
¼ cup melted butter
¼ cup allulose or other low carb sweetener
2 tablespoons almond milk
3 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice add more to taste
½ teaspoon baking powder
¼ teaspoon salt

Lavender Frosting

2 large egg whites
½ cup allulose or other low carb sweetener
½ cup butter, room temperature
½ teaspoon vanilla
1 pinch salt
3 teaspoons keto lavender syrup add more to taste

Instructions

Make the cupcakes

Pre-heat the oven to 180C/350F degrees and like a muffin tin with cupcake liners.
Mix the dry and wet ingredients in two different mixing bowls.
Add the wet mixture to the dry mixture and mix thoroughly.
Pour the mixture into the muffin tin.
Bake for 20 minutes and allow to cool.

Make the Lavender Swiss Meringue Butter Cream Frosting

Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water.
In the heatproof bowl, whisk together the egg whites and low carb sweetener.
Continuously whisk the egg white mixture while it's over the simmering water. Heat the mixture until it reaches 160°F (71°C) on a candy thermometer (takes about 3 minutes). This step ensures that the egg whites are safe to eat.
Once heated, transfer the bowl to a stand mixer or use a hand mixer. Whip the egg white mixture on high speed until stiff peaks form and the mixture has cooled to room temperature. This can take about 8-10 minutes.
Reduce the mixer speed to medium-low. Add the softened butter, one tablespoon at a time, until it's all incorporated. This will take a few minutes. The mixture may look curdled at first, but keep mixing until it becomes smooth and creamy.
Add the vanilla, salt and lavender syrup. Stir in the syrup a teaspoon at a time, testing for taste until you have a light floral taste. Add lilac food coloring for a more vibrant color (optional).
Pipe the frosting over the cupcakes. Decorate with lemon zest and lavender buds for a stunning presentation.

Notes

Makes 7 cupcakes.

Store any leftover frosting in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature and re-whip before using if it becomes too firm.

Nutrition