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?
In a small bowl for dry ingredients. Add coconut flour, baking soda, salt, granulated sweetener. Then mix with a fork or whisk
In a separate bowl for your wet. Add eggs, butter or coconut oil, lemon extract, lemon juice and liquid sweetener
Combine dry and wet ingredients together
Using cupcake liners, add mixture near the top leaving a little room for the cupcakes to rise.
Bake 20-30 minutes on 300 degrees F, checking at the 15 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.
***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.Macros:Fat 13g Net carb 2g Protein 4g
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