Keto Lemon Curd Butterfly Cupcake
Servings: 9 cupcakes
Cute and easy low carb butterful cupcakes made with a low carb lemon curd
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Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ cup butter melted
- 4 medium eggs
- ¼ cup water
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- ½ 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 another bowl mix the butter, water, eggs, erythritol 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.
- 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.
Nutrition
Serving: 1cupcake