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lemon coconut flour cupcakes

Keto Lemon Coconut Flour Cupcakes (Low Carb, Gluten Free, Sugar Free)

***RECIPE REVISED*** 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?
3.79 from 14 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 157.5 kcal

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)

    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.

    Notes

    ***RECIPE REVISED***
    *After a year worth of experience I revisited this recipe to make it far better than before. Enjoy!*
    Bring all ingredients for cupcakes to room tempture to prevent coconut oil from hardening during preparation.
    Whipped cream frosting ingredients don't have to be brought to room temperature.

    Nutrition

    Nutrition Facts
    Keto Lemon Coconut Flour Cupcakes (Low Carb, Gluten Free, Sugar Free)
    Amount Per Serving (1 cupcake without frosting)
    Calories 157.5 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 7.4g46%
    Trans Fat 0.4g
    Cholesterol 97.9mg33%
    Sodium 135.9mg6%
    Carbohydrates 5.5g2%
    Fiber 2.7g11%
    Sugar 2.2g2%
    Protein 5.1g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword lemon coconut flour cupcakes
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