| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
cupcakes
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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
Ingredients
Keto Lemon Cupcakes
Mascarpone & Vanilla Frosting
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Instructions
Keto Lemon Cupcakes
- Preheat oven to 350F /180ºC.
- In a bowl, add the almond flour, coconut flour, baking powder, and sweetener of your choice. Whisk together, then set aside.
- In a separate bowl, mix the wet ingredients, eggs, vanilla extract, lemon juice and zest, and greek yogurt.
- Add the dry ingredients into the wet and mix with a stand mixer.
- 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 & Vanilla Frosting
- Whip the mascarpone and low carb powdered sweetener together in a bowl using a hand mixer.
- Add 1/4 cup of the heavy cream, vanilla extract, then mix until smooth and creamy.
- Add more of the heavy cream if needed, to get your desired consistency.
- 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.