Vegetarian keto lemon cupcakes with buttercream

This fat bomb lemon cupcake with buttercream, with 23gr of Fat and only 1.9gr of Net carbs, is a must-make recipe! Gluten-free, sugar-free and certainly guilt-free and keto friendly, this is a dessert that you will most certainly make very often... Also, simply by replacing lemon juice with vanilla extract, you can make vanilla cupcakes with vanilla buttercream!

Vegetarian keto lemon cupcakes with buttercream
PREP
15 min
COOK
20 min
SERVINGS
14

Nutrition facts

Energy: 234 kcal
Protein: 4.7 gr
Fat: 23.4 gr
Net carbs: 1.9 gr

Ingredients

Wet ingredients

5 tbsp(s) unsalted butter (71 gr)

1 lemon(s) juiced (48 gr)

4 large egg(s) (200 gr)

1 tbsp(s) apple cider vinegar (15 gr)

Dry ingredients

170 gr almond flour

1 tbsp(s) coconut flour (8 gr)

0.25 tbsp(s) ground flaxseed (2 gr)

0.5 tsp(s) baking powder (2 gr)

Sweetener*

Buttercream

14 tbsp(s) unsalted butter (199 gr)

0.5 tbsp(s) heavy whipping cream (8 gr)

0.5 lemon(s) juiced (24 gr)

Erythritol powder

Zero carbs stevia

Instructions

Lemon cupcakes

  1. Preheat the oven to 180°C / 350°F
  2. Melt the butter and let it cool down for a few minutes
  3. Add all the wet and dry ingredients in a mixing bowl, as well as the butter, when cooled down
    • Check notes below for sweetener quantity*
  4. Use an electric mixer to mix the ingredients - 5 minutes needed
  5. If the batter turns out thick, add a bit of water and mix again
  6. Pour the batter into a greased muffin pan
  7. Bake in the oven for 15-20 minutes
    • After 15 minutes, insert a knife into the center of a cupcake to see if the crumb has set. If it gets out clean, your cupcakes are ready. If not, bake for 2-5 more minutes or until the knife gets out clean
  8. Let them cool down

Lemon buttercream & serving

  1. Use an electric mixer to beat the butter (room temperature) with the heavy cream for about 2 minutes or until they are fluffy
  2. Add the lemon juice, erythritol powder (or other powdered sweetener of your choice) to taste & a dash of stevia (to avoid the cooling effect from the sugar alcohols), and beat again for 1 more minute until you get a smooth texture
    • I use 1.5 full tablespoons of erythritol per cupcake
    • Taste the mixture for sweetness
  3. Using a piping bag or a spoon, add the buttercream on top of the cupcakes (cooled)

Notes

✔ *Sweetener of your choice (with zero / low net carbs) equivalent to:

  • 1/3 cup of sugar for 14 cupcakes (examples: Erythritol - 1/3 cup + 2 tablespoons, Xylitol - 1/3 cup, Monk fruit - 1/4 teaspoon)
  • Source: sweeteners conversion chart
  • If you use Erythritol or Xylitol, add a dash of stevia to avoid the cooling effect from the sugar alcohols

✔ Serving size: 1 cupcake (out of 14)

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