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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?
4 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 people

Ingredients
 

Lemon Coconut Flour Cupcakes

  • 1/2 cup Coconut flour (I used this)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/4 cup granulated sweetener (I used this)
  • 1/2 tablespoon chia seeds
  • 1/2 tablespoon poppy seeds
  • 3 Large Eggs
  • 4 tablespoons Unsalted Butter (Can use coconut oil in place (optional))
  • 2 teaspoon Lemon extract (I used this)
  • 1/2 tablespoons Lemon juice
  • 1-2 teaspoon liquid sweetener (I used this)

Peach Whipped Frosting (optional)

Instructions
 

Lemon coconut flour cupcakes

  • 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.

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.
Macros:
Fat 13g
Net carb 2g
Protein 4g
 
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