These Keto Lemon Cupcakes have a light and fluffy texture, with a perfect balance of sweet and tangy lemon flavor, topped with a super creamy sugar-free lemon frosting.

❤️ Why You’ll Love these Keto Lemon Cupcakes

• Light and fluffy texture, much like traditional cupcakes
• Creamy lemon frosting made using a few ingredients
• Perfect balance of tangy lemon flavor and sweetness
• Gluten free and kid friendly

If you’re looking for a low carb cupcake that has a texture that compares to a traditional cupcake, you’ve come to the right place! These Keto cupcakes are light, fluffy and perfectly moist, just as a cupcake should be.

To get this great texture, I use a combination of super fine almond flour and oat fiber as I have in my Keto Strawberry Cupcakes, Keto Lemon Meringue Pie Cupcakes, Keto Coconut Lime Cupcakes and Keto Vanilla Cupcakes.

These lemon cupcakes are the perfect addition to your next party or celebration. Your guests, whether they’re eating low carb or not, will absolutely love them!

🛒 What’s in Keto Lemon Cupcakes

• Super fine almond flour
• Oat Fiber
• Eggs
• Keto Lemon Curd
• Sour cream
• Cream cheese
• Butter
• Monk fruit/allulose
• Baking powder
• Vanilla extract
• Lemon zest
• Lemon juice
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Muffin pan
• Muffin liners
• Piping bag & tip

🔪 How to Make Lemon Keto Cupcakes

To Make the Gluten Free Cupcakes

Preheat your oven to 350°F.

Add the almond flour, baking powder, oat fiber and salt to a bowl.

Whisk together, then set aside.

Tip: Whisking the dry ingredients together helps to break up any lumps and also combine them.

In a separate bowl, add in the eggs and sweetener, then mixing using a hand mixer.

Add in the sour cream, vanilla extract, lemon juice and zest, then continue mixing until well combined.

Pour in the dry ingredients and mix just until combined.

Tip: You don’t want to over mix the batter.

Using an ice cream scoop, scoop the batter a muffin pan lined with silicone cupcake liners or paper liners.

Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.

To Make the Sugar-Free Lemon Frosting

Add the Keto Lemon Curd, cream cheese, butter and sweetener in a bowl.

Whip using a hand mixer until well combined. Transfer the frosting to a piping bag fitted with the tip of your choice and frost the cupcakes once they are cooled.

Store leftovers in an airtight container in the fridge or freeze.

Are Lemons Keto?

Lemons take front and center in this gluten free cupcake recipe, so it’s natural that you may wonder if lemons are okay on Keto.

They absolutely are! In fact, lemons are recommended on Keto because of their many health benefits. Where you typically avoid a lot of citrus fruit on Keto, lemons are the exception.

They’re low in sugar, a great source of Vitamin C and contain antioxidants. There are many other great health benefits discussed in this article on Healthline.

What are the Carbs in Lemon?

Lemons are low in carbs with only .5 grams per lemon wedge! How is that for Keto friendly?!

Substitutions for Gluten Free Lemon Cupcakes

• If you don’t have cream cheese, use mascarpone cheese instead. It has a similar texture and a more neutral flavor.

• Lemons and blueberries just seem to go hand in hand sometimes. To add a slightly different spin on these Keto lemon cupcakes, you can gently fold in a few fresh blueberries into the frosting for an extra added burst of flavor.

• Another great combination is lemon with raspberries. Because raspberries will sweat some when mixed, it’s a good idea to just top them with a few berries after the cupcakes have been frosted.

Can I Make Keto Lemon Cupcakes Ahead of Time?

If you want to make these cupcakes a week or so before you need them, you can. For best results, make the cupcakes, allow them to cool completely, wrap them in plastic wrap and store in the freezer.

You’ll want them to thaw completely before frosting. Because almond flour cupcakes tend to have a little condensation as they thaw, unwrap them and set them on the counter until they are room temp, then proceed with frosting.

Tips for Making the Best Keto Lemon Cupcakes

The texture in these almond flour cupcakes are amazing!  They are so close to a traditional cupcake, moist and fluffy, and they get that way by using a mixture of both almond flour and oat fiber.  

This is what will give you that authentic cupcake texture that you’re looking for. Super fine almond flour works best in any kind of low carb or gluten-free desserts that don’t use all purpose flour in.  

If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.

What is Oat Fiber? Is Oat Fiber Keto?

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

What is a Substitute for Oat Fiber?

To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

More Keto Lemon Desserts

• Lemon Mascarpone Tart
• Lemon Bars
• Lemon Poppy Mini Bundt Cake
• Lemon Meringue Cupcakes
• Lemon Curd

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

*Originally published on June 21, 2018, updated on May 17, 2023 with new photos, improvements to the recipe and helpful tips.