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These Lemon-Raspberry Keto Cupcakes are a delicious snack option that can satisfy your sweet tooth and snack time hunger while keeping you loyal to your Keto diet.
The toothsome cupcakes are Low Carb and sugar-free. Lemon keto cupcakes are made with almond flour and are topped with raspberry frosting.
🍽 Servings: 12
#Lemon Cupcakes
-2 1/3 cups almond flour
-1 teaspoon baking powder
-½ teaspoon of sea salt
-½ teaspoon xanthan gum
-¾ cup granulated Swerve
-2 tablespoons lemon zest
-2 tablespoons melted butter
-3 large eggs
¾ cup unsweetened almond milk
-1 tablespoon vanilla extract
-2 teaspoons lemon extract
The toothsome cupcakes are Low Carb and sugar-free. Lemon keto cupcakes are made with almond flour and are topped with raspberry frosting.
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🍽 Servings: 12
Ingredients For Keto Cupcakes:
#Lemon Cupcakes
-2 1/3 cups almond flour
-1 teaspoon baking powder
-½ teaspoon of sea salt
-½ teaspoon xanthan gum
-¾ cup granulated Swerve
-2 tablespoons lemon zest
-2 tablespoons melted butter
-3 large eggs
¾ cup unsweetened almond milk
-1 tablespoon vanilla extract
-2 teaspoons lemon extract
Raspberry
Frosting:
-16 ounces cream cheese, softened
-2 tablespoons butter, softened
-1/3 cup Swerve
-¾ cup unsweetened frozen raspberries
-3 tablespoons whipping cream
-1 teaspoon lemon juice
-1 teaspoon vanilla extract
1. Preheat oven to 350°F and line a cupcake pan with papers.
2. In a large bowl, whisk together almond flour, baking powder, salt, xanthan gum, sweetener, and zest until combined.
3. Whisk the melted butter into the dry ingredients. The mixture should form into coarse crumbs.
4. Add eggs and stir until incorporated. The batter will begin to stick together.
5. Add almond milk, vanilla, and lemon extract and whisk until the batter is smooth.
6. Carefully fill the prepared cupcake papers until they are about ¾ full—about 2 heaping tablespoons for each cupcake.
7. Place cupcakes in preheated oven and bake for 29-32 minutes or until the cupcake bounces back when pressed.
8. Let cupcakes cool on a rack until they reach room temperature before frosting.
9. In a large bowl, whip together cream cheese and butter using an electric mixer.
10. Blend in sweetener and frozen raspberries until combined. Add whipping cream, lemon juice, and vanilla and blend until smooth.
11. Using a piping bag, frost cupcakes as desired.
Energy - 337 kcal
Protein – 9g
-16 ounces cream cheese, softened
-2 tablespoons butter, softened
-1/3 cup Swerve
-¾ cup unsweetened frozen raspberries
-3 tablespoons whipping cream
-1 teaspoon lemon juice
-1 teaspoon vanilla extract
Procedure Of Keto Cupcakes:
1. Preheat oven to 350°F and line a cupcake pan with papers.
2. In a large bowl, whisk together almond flour, baking powder, salt, xanthan gum, sweetener, and zest until combined.
3. Whisk the melted butter into the dry ingredients. The mixture should form into coarse crumbs.
4. Add eggs and stir until incorporated. The batter will begin to stick together.
5. Add almond milk, vanilla, and lemon extract and whisk until the batter is smooth.
6. Carefully fill the prepared cupcake papers until they are about ¾ full—about 2 heaping tablespoons for each cupcake.
7. Place cupcakes in preheated oven and bake for 29-32 minutes or until the cupcake bounces back when pressed.
8. Let cupcakes cool on a rack until they reach room temperature before frosting.
9. In a large bowl, whip together cream cheese and butter using an electric mixer.
10. Blend in sweetener and frozen raspberries until combined. Add whipping cream, lemon juice, and vanilla and blend until smooth.
11. Using a piping bag, frost cupcakes as desired.
➡ Nutritional Information:
Energy - 337 kcal
Protein – 9g
Fat – 30g
Net Carbs – 6g
Regrets - 0g
Net Carbs – 6g
Regrets - 0g
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Follow @Daily Health Store for daily Keto recipes 👈
8-Week Custom Meal Plan
Follow @Daily Health Store for daily Keto recipes 👈
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