Lemon Coconut Nest Cupcakes
Course: Dessert
Cuisine: American
Keyword: coconut flour cupcakes, cupcake recipes
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 Cupcakes
Calories: 369kcal
Author: Angela Coleby
Low carb lemon cupcakes with a coconut nest and filled with sugar free lemon curd
Print Recipe
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
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!
Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 9g | Protein: 8g | Fat: 34g | Fiber: 5g | Net Carbohydrates: 4g