Keto Lemon Cupcakes

Keto Lemon Cupcakes topped with an irresistible mascarpone cheese frosting are packed with fresh lemon flavor! These are the best homemade cupcakes!

Today I want to share the recipe for the best lemon cupcakes, {one of my very favorite cupcakes} that was found as a result of my little taste testing methods. And the most amazing is that they are so healthy because they are low carb, sugar-free, and gluten-free.

I use lemons in so many recipes, I just love their fresh flavor!

The homemade lemon cupcakes are incredibly soft and bursting with lemon flavor. And I topped them with my favorite frosting: a delicate mascarpone cheese and vanilla… Vanilla and zesty lemon compliment each other wonderfully.

You are going to love this recipe because it’s so delicious and quick to make. These are my favorite keto and low carb lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. And they are perfect for birthdays and other celebrations.

What do you need to make keto lemon cupcakes

For the lemon cupcakes will need ingredients that all of you might have in your pantry

For the cupcakes:

• Eggs
• Greek yogurt
• Low Carb Sweetener
• Lemon juice & Lemon zest
• Almond Flour
• Coconut Flour
• Baking Powder

For the frosting:

• Mascarpone cheese
• Low carb powdered sugar
• Heavy cream
• Vanilla extract

How to make keto lemon cupcakes

These keto lemon cupcakes are amazingly easy to make.

Lemon Cupcakes:

1. Preheat oven to 350F /180ºC.
2. In a bowl, add the almond flour, coconut flour, baking powder, whisk together, then set aside.
3. In a separate bowl, mix the wet ingredients, eggs, vanilla extract, lemon juice and zest, and greek yogurt.
4. Add the dry ingredients into the wet and mix with a stand mixer
5. Divide batter among 12 paper-lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center of the cupcake comes out clean, about 18 – 20 minutes. Remove from oven and allow to cool several minutes in a muffin tin, then transfer to a wire rack to cool slightly.

Mascarpone Cheese frosting:

1. Whip the mascarpone and low carb powdered sweetener together in a bowl using a hand mixer.
2. Add 1/4 cup of the heavy cream, vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
3. Add more of the heavy cream if needed, to get your desired consistency.
4. Transfer the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.

The recipe makes 12 standard size cupcakes. The lemon cupcakes take about 20 minutes to bake at 350F. Easy as pie. Well, easier than pie.

Tips to make the perfect keto lemon cupcakes

• Make sure that your eggs are at room temperature before beginning. If you need to bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
• Use fresh baking powder. Baking powder makes these cupcakes rise — so you want to double check that your baking powder is active. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away. If it does, it’s still good.
• Keep an eye on these cupcakes while baking — coconut flour tends to get really brown, really fast.
• Let the cupcakes cool completely before frosting them. As the cupcakes cool, make my mascarpone cheese and vanilla frosting recipe.

Give this amazing and irresistible keto lemon cupcakes a try and let me know if you like them.

Print Recipe

Keto Lemon Cupcakes

Keto Lemon Cupcakes topped with an irresistible mascarpone cheese frosting are packed with fresh lemon flavor! These are the best homemade cupcakes!

Course

Dessert

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

40 minutes

Servings

cupcakes

Ingredients

Keto Lemon Cupcakes

• 2 eggs
• 1/4 cup greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 3/4 cup low carb sweetener
• 1 tsp Vanilla Extract

Mascarpone & Vanilla Frosting

• 1 cup mascarpone cheese
• 1/2 cup low carb powdered sweetener
• 1 tsp Vanilla Extract
• 1/2 cup Heavy Cream

Course Dessert Cuisine American Prep Time 10 minutes Cook Time 30 minutes Passive Time 40 minutes Servings cupcakes Ingredients Keto Lemon Cupcakes 2 eggs 1/4 cup greek yogurt 2 tbsp fresh lemon juice 1 tbsp fresh lemon zest 1 cup almond flour 1/4 cup coconut flour 1 tsp baking powder 3/4 cup low carb sweetener 1 tsp Vanilla Extract Mascarpone & Vanilla Frosting 1 cup mascarpone cheese 1/2 cup low carb powdered sweetener 1 tsp Vanilla Extract 1/2 cup Heavy Cream

Instructions

Keto Lemon Cupcakes

1. Preheat oven to 350F /180ºC.
2. In a bowl, add the almond flour, coconut flour, baking powder, and sweetener of your choice. Whisk together, then set aside.
3. In a separate bowl, mix the wet ingredients, eggs, vanilla extract, lemon juice and zest, and greek yogurt.
4. Add the dry ingredients into the wet and mix with a stand mixer.
5. Divide batter among 12 paper-lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center of the cupcake comes out clean, about 18 - 20 minutes.
6. Remove from oven and allow to cool several minutes in a muffin tin, then transfer to a wire rack to cool slightly.

Mascarpone Cheese & Vanilla Frosting

1. Whip the mascarpone and low carb powdered sweetener together in a bowl using a hand mixer.
2. Add 1/4 cup of the heavy cream, vanilla extract, then mix until smooth and creamy.
3. Add more of the heavy cream if needed, to get your desired consistency.
4. Transfer the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.

Nutrition Facts

Amount Per Serving

Calories: 157 | Total Fat: 14g – 21% | Saturated Fat: 2g – 11% | Cholesterol: 53mg – 18% | Total Carbohydrate: 5g – 2% | Protein: 5g – 10%

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