Cupcakes are always a favorite treat, but they're often loaded with sugar and carbohydrates that can derail your diet. But fear not, keto lovers! These delicious lemon cupcakes are low-carb and keto-friendly, so you can indulge in a sweet treat without the guilt.
Ingredients:
- 2 1/3 cup almond flour
- 3/4 cup almond milk
- 2 tbsp lemon zest
- 3 large eggs
- 2 tbsp butter, melted
- 2 tsp lemon extract
- 1/4 cup granulated sweetener (such as erythritol or monk fruit)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (180°C) and line a muffin tin with 12 cupcake liners.
- In a large mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter, lemon zest, and lemon extract.
- Add the wet ingredients to the dry ingredients and mix until a batter forms.
- Spoon the batter into the cupcake liners, filling each one about 2/3 of the way.
- Bake the cupcakes for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
- Remove from the oven and let the cupcakes cool completely before frosting.
For the frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered sweetener (such as erythritol or monk fruit)
- 1 tsp lemon extract
- In a medium mixing bowl, beat together the cream cheese and butter until smooth.
- Add the powdered sweetener and lemon extract and beat until creamy.
- Frost the cupcakes with the cream cheese frosting and enjoy!
These keto lemon cupcakes are perfect for satisfying your sweet tooth without the guilt. They're low-carb, high in healthy fats, and packed with zesty lemon flavor. Make a batch for your next gathering or simply indulge in one as a midday treat. Either way, you won't be disappointed!
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