WebThis recipe is designed to teach everyone how to make simple and quick keto lemon cupcakes with keto lemon buttercream frosting. These cupcakes are low carb,
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WebInstructions. Preheat the oven to 375°F (190°C) and line a muffin tray with cupcake liners. In a large mixing bowl, whisk together the almond and coconut flour and …
WebAdd 8 egg whites and 2 1/2 cups of granulated sugar into a large, heat-proof bowl. Place the bowl on top of the pot filled with simmering water. The bowl should …
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Prepare the simple syrup by whisking together the lemon juice and granulated sugar. Brush mixture over warm cupcakes. Make the lemon buttercream frosting by whipping the butter with the lemon zest until very pale and fluffy. Mix in powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract.
Bake in a preheated oven at 180C/350F for 10-12 minutes. Adjust cooking times according to the size of your cupcake cases. Once cooked, remove from the oven and allow to cool at room temp before removing from the baking tin. Place the cooked and cooled keto lemon cupcakes on a wire cooling rack to ensure they are cooled completely before icing.
Plus, the great thing about lemon is that you only need a small amount to enhance food flavor. So it doesn’t bring many carbs to your sugar-free recipes. The best part of those sugar-free lemon cupcakes is the frosting. This sweet, fluffy keto lemon buttercream frosting can be eaten on top of your cupcakes or on its own.
Sugar-free Lemon Cupcakes with Cream Cheese Frosting are 4 net carbs each. [Recipe and post contain affiliate links.] Fluffy sugar-free lemon cupcakes topped with whipped cream cheese frosting make the perfect low carb keto dessert. Cream Cheese Frosting: (A stand mixer works best, but a hand mixer works, too.) Whip the cream cheese to loosen it.