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–+ servings
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?
3.87 from 15 votes
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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

Serving: 1cupcake without frosting | Calories: 157.5kcal | Carbohydrates: 5.5g | Protein: 5.1g | Fat: 13g | Saturated Fat: 7.4g | Trans Fat: 0.4g | Cholesterol: 97.9mg | Sodium: 135.9mg | Fiber: 2.7g | Sugar: 2.2g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword lemon coconut flour cupcakes
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