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!
Servings Prep Time
12cupcakes 10minutes
Cook Time Passive Time
30 minutes 40minutes
Servings Prep Time
12cupcakes 10minutes
Cook Time Passive Time
30 minutes 40minutes
Ingredients
Keto Lemon Cupcakes
  • 2 eggs
  • 1/4cup greek yogurt
  • 1 fresh lemon juice
  • 1 fresh lemon zest
  • 1 cup almond flour
  • 1/4cup coconut flour
  • 1tsp baking powder
  • 3/4cup low carb sweetener
Mascarpone & Vanilla Frosting
  • 1cup mascarpone cheese
  • 1/2cup low carb powdered sweetener
  • 1tsp Vanilla Extract
  • 1/2 cup Heavy Cream
Instructions
Keto Lemon Cupcakes
  1. Preheat oven to 350F /180ÂșC.
  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.
  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, 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.