It’s springtime, and these lemon coconut flour cupcakes surely hits the spot. I brought out taste testers for this keto dessert, and it turned out to be a hit. Two people couldn’t believe it was a sugar free cupcake, comparing it to a lemon girl scout cookie. A bit far fetched, but a compliment like that, I’ll take it. Having a tasteful, springtime healthy snack is no issue with these coconut flour cupcakes. Did I mention a sugar free whipped frosting?
Can I be a bit bias with you?
I’m not a huge lemon dessert fan, yet I don’t hate lemon flavored things. Consequently, I’m raving about these lemon coconut flour cupcakes. Is it possible to play two sides?
In the past, I’ve had lemon pound cake quite a few times. I enjoyed it! Truly! The cake did contain sugar, so is that a fair trade?
Being a beginner recipe creator, experimenting with unfamiliar flavors is exciting! Namely, sourness is one of those weird flavors you love and hate. The citrus smell of lemon is so intriguing. Putting your lips around the yellow fruit for the first pull of it’s juices. Only to realize, your jaw muscles still locked in the sucking position. All while the lemon is gone from your lips, and juice down your throat. Then you go in for another, because the paralyzation was just too good. Surprisingly, someone had the idea to make an 8 oz glass of that entire experience.
Notably, sour and sweet do wonders together. This keto dessert recipe uses monk fruit. A plant based sweetener growing in popularity. It’s highly concentrated in liquid form, as the same with stevia, but no bitter aftertaste. Exactly, why this works.
Lemon Coconut Flour Cupcakes
I made it my mission, that these coconut flour cupcakes wouldn’t taste like coconut. Coconut flour makes up the recipes base, along with coconut oil being added. With the exception of the icing, this recipe is completely non dairy. Lemon had to be the star, lemon zest can also help with bringing the lemon out more. While I used lemon extract, and lemon juice to help the flavor. Easy recipes are the game, not to mention they did the job.
Peach Whipped Frosting
What’s a cupcake without frosting?
Chiefly, lemon reigned supreme, but I wanted peach to compliment that sour flavor. Remember sour and sweet create harmony? In creating frosting, this was the first recipe I made correctly the first time. The peach is subtle, enough where it doesn’t over power the lemon. Heed my warning! Do not overdue the peach extract! While it being super concentrated, a little goes far. The frosting isn’t very sweet, i designed it that way. Feel free to add more sweetener if you’d like. I reversed the roles here, balance ladies and gentlemen.
Conclusion
I adore this recipe, I took something that wasn’t important to me and made it a favorite. To take coconut flour and remove the taste is a big deal. In addition, have the cupcakes come out absolutely moist, and delicious. My keto dessert game is on the rise! These keto lemon coconut flour cupcakes, with peach whipped icing, should be at your next picnic. Keep the stomach’s tight you’ve worked hard since the beginning of the year. Let’s make it to summer’s end!
Macros
***RECIPE REVISED***
per cupcake without frosting
*I’m still new to recipe creation. Currently, I am in search of great ratios that work. Nothing is better than other people’s experience with cooking, when it comes to balance and texture. I received my original ratios for the coconut flour cupcakes from Health Extremist. A special thank you for your guidance for a newbie!
Keto Lemon Coconut Flour Cupcakes (Low Carb, Gluten Free, Sugar Free)
Ingredients
Lemon Coconut Flour Cupcakes
Dry Ingredients
- 1/2 cup Coconut flour (I used this)
- 1/2 cup granulated sweetener (I used this)
- 1 tablespoon poppy seeds
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 4 ounce full fat cream cheese
- 2 tablespoon Lemon flavor ()
- 3 Large Eggs
- 4 tablespoons melted butter (Can use coconut oil in place (optional))
Peach Whipped Frosting (optional)
- 1 cup Heavy cream
- 1/4 teaspoon Peach extract (I used this)
- 2 tablespoons Confectionous Sweetener (I used this)
- Cream Cheese Frosting Recipe
Instructions
Lemon coconut flour cupcakes
- In a small bowl for dry ingredients. Add coconut flour, baking soda, salt, granulated sweetener and poppy seeds. Then mix with a fork or whisk
- In a separate bowl for your wet. Cream the cream cheese then add in the lemon flavor. Next, beat one egg in at a time. Lastly, add in the melted butter.
- Combine dry and wet ingredients together. Cover and allow to sit for 30 minutes.
- Using cupcake liners, add mixture near the top leaving a little room for the cupcakes to rise. You will have to spoon it because batter will be thick.
- Bake 20-25 minutes on 350 degrees F, checking at the 20 minute mark then in 5 minute intervals afterwards. Look for toothpick to go through the center all the way down and come out clean. May contain a few crumbs, but that's fine.
Peach Whipped Frosting
- In a small bowl, add heavy whipping cream, peach extract, confectiounous sweetener
- WIth a mixer on low speed begin mixing, gradually take the speed of mixer up until whipped cream forms. Icing will be very stiff, this is what you want.
A lovely lemon recipe. Thank you! This will go well with some whipped cream or yogurt. Yum.
Hi, I was just wondering where the measurements for the almond milk are? I see the reference in your video but don’t see it in the ingredients listed. Thanks for your help!
The recipe was changed after the video to be better. I apologize for the confusion. Normally, the recipe card will be updated before the page itself, once again my apologies.
How many cupcakes does this make?
My apologies, you’ll get 8 cupcakes