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?

3.87 from 15 votes

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Course: Dessert

Cuisine: American

Keyword: lemon coconut flour cupcakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 157.5kcal

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.

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

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