The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has… you guessed it, more lemon!!
The frosting has a blend of mascarpone and cream cheese, which gives it a great texture and plenty of healthy fats! Fresh lemon juice and zest give these a nice punch of flavor.
I use lemons in so many recipes, I just love their fresh flavor! They are also so good for you, read about the Health Benefits of Lemons in my article.
How to Make Keto Lemon Cupcakes
Ingredients
For the Cupcakes:
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see notes)
2 eggs, divided
2/3 cup sour cream
1/2 cup swerve confectioners
2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Pinch of salt
For the Frosting:
1/2 cup mascarpone cheese, at room temperature
1/2 cup cream cheese, at room temperature
1/4 cup swerve, confectioners (or powdered erythritol)
1/4 cup heavy cream + 2 tablespoons (or as needed)
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Preparation
To Make the Cupcakes:
Preheat oven to 350F.
Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks.
Add the swerve to the egg yolks and mix.
Then add the vanilla, lemon juice and sour cream and continue mixing.
Add the dry ingredients into the wet and mix by hand.
Then fold in the egg whites until combined.
Scoop into 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 Frosting:
Whip the mascarpone and cream cheese together in a bowl using a hand mixer.
Add 1/4 cup of the heavy cream (reserving the 2 tablespoons), swerve confectioners (or powdered erythritol), vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
Add more of the heavy cream if needed, to get your desired consistency.
Transfer the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.
Top with fresh grated lemon zest and small slice of lemon.
Note: The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber…
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Lemon Cupcakes - Keto, Low Carb & Gluten Free
Ingredients
For the cupcakes:
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber
- 2 eggs divided
- 2/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the frosting:
- 1/2 cup mascarpone cheese at room temperature
- 1/2 cream cheese at room temperature
- 1/4 cup swerve confectioners (or powdered erythritol)
- 1/4 cup heavy cream + 2 tablespoons or as needed
- 2 teaspoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
Preparation
To make the cupcakes:
- Preheat oven to 350F. Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
- Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks. Add the swerve to the egg yolks and mix. Then add the vanilla, lemon extract and sour cream and continue mixing.
- Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into 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 frosting:
- Whip the mascarpone and cream cheese together in a bowl using a hand mixer. Add 1/4 cup of the heavy cream (reserving the 2 tablespoons), swerve confectioners (or powdered erythritol), vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
- Add more of the heavy cream if needed, to get your desired consistency. Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.
- Top with fresh grated lemon zest and small slice of lemon. Store leftovers in the fridge or freezer.
These are Ah-mazing! Thanks so much for the recipe. Yum!
Awesome, I’m glad you enjoyed them! Thanks for the great feedback 🙂