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Home / Recipes / Desserts / Lemon Cupcakes - Keto, Low Carb & Gluten Free

Lemon Cupcakes - Keto, Low Carb & Gluten Free

June 21, 2018 by Keto Cooking Christian 15 Comments

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The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has... you guessed it, more lemon!!

closeup of lemon cupcake with frosting and lemon slice on top

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.

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 such a nice and refreshing flavor.

5 frosted lemon cupcakes on white plate

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.

closeup of lemon frosted cupcake with bite taken out

The oat fiber that I use in this recipe really helps give it great texture!  I bake with it often, because it helps give a bread-like texture to anything I bake, much more so than anything else I've ever tried using.  I have listed some of the many recipes I use oat fiber in, towards the bottom of this page.

What's in Keto Lemon Cupcakes

  • Super fine almond flour
  • Oat Fiber (see notes)
  • Eggs
  • Sour cream
  • Cream cheese
  • Heavy cream
  • Mascarpone cheese
  • Swerve confectioners
  • Baking powder
  • Vanilla extract
  • Lemon zest
  • Lemon juice
  • Salt

*Exact measurements are listed in the recipe card below.

How to Make Lemon Keto Cupcakes

To Make the Gluten Free Cupcakes

Start by preheating your 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. Using a hand mixer, whip up the egg whites until you have soft peaks.

Add the Swerve to the egg yolks and mix.

Then add the vanilla extract, lemon juice/zest 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 Sugar Free Frosting

Whip the mascarpone and cream cheese together in a bowl using a hand mixer.

Add ¼ 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.

5 frosted lemon cupcakes on white plate

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 that promote healthy digestion and aid in fluid retention. There're 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?!

closeup of lemon cupcake with frosting and zest on top

Substitutions for Gluten Free Lemon Cupcakes

  • If you can't find Mascarpone cheese, you can definitely use all cream cheese. They will have a slightly more tart flavor and the carb count will differ, so make sure you make the adjustment in your macros.
  • 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.
  • If you prefer a more subtle flavor like vanilla, you can also try these Keto Cupcakes that are also made with sour cream that keeps them nice and moist!

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 will 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.

lemon frosted cupcake with bite taken out

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.

closeup of lemon frosted cupcake with bite taken out

What is Oat Fiber? Is Oat Fiber Keto Friendly?

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'm baking!  It is hands down, the best ingredient I've baked with!  The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which 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 doesn't dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.

More Recipes Using Oat Fiber?

These are just a handful of the recipes that I use oat fiber in:

  • Blueberry Muffins
  • Strawberry and Lemonade Cake
  • Coffee Crumb Cake
  • Coconut Lime Cupcakes
  • Cheddar Jalapeño "Cornbread"
  • Fluffy Pancakes
  • Blueberry Crumb Loaf
  • Rosemary & Kalamata Olive Focaccia
  • Strawberry Cupcakes
  • Chocolate Chip Cookies
closeup of 4 lemon cupcakes with frosting on white square plate

More Keto and Low Carb Lemon Desserts

  • Lemon Mascarpone Tart
  • Lemon Bars
  • Lemon Poppy Mini Bundt Cake
  • Lemon Meringue Cupcakes
  • Lemon Curd
Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free

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.

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

5 frosted lemon cupcakes on white plate

Lemon Cupcakes - Keto, Low Carb & Gluten Free

The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has… you guessed it, more lemon!!
5 from 2 votes
Print Save Saved! Review
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Author: Julianne
Course: Dessert
Calories: 273
Servings: 10

INGREDIENTS

For the cupcakes:

  • 1 ¾ cups super fine almond flour
  • ¼ cup Oat Fiber
  • 2 eggs, divided
  • ⅔ cup sour cream
  • ½ 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:

  • ½ cup mascarpone cheese, at room temperature
  • ½ cream cheese, at room temperature
  • ¼ cup  swerve, confectioners (or powdered erythritol)
  • ¼ cup heavy cream + 2 tablespoons, or as needed
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest
  • ½ teaspoon vanilla extract

INSTRUCTIONS

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 extract, lemon juice/zest 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 ¼ 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.

RECIPE NOTES

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
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.

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Nutrition Facts
Lemon Cupcakes - Keto, Low Carb & Gluten Free
Amount Per Serving
Calories 273 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
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Filed Under: Cakes, Desserts, Most Popular, Posts, Recipes Tagged With: best keto recipes, best low carb recipes, easy keto recipes, easy low carb recipes, gluten free recipes, keto, keto cupcakes, keto dessert recipes, keto diet, keto lemon desserts, keto oat fiber recipes, keto recipes, ketogenic diet, low carb cupcakes, low carb dessert recipes, low carb recipes, oat fiber low carb recipes, oat fiber recipes, sugar free cupcakes

Bible verse of the day

Let no man say when he is tempted, I am tempted of God: for God cannot be tempted with evil, neither tempteth he any man.
James 1:13
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15 Comments
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Cathy
August 28, 2020 11:56 pm

I was wondering if we have to separate the egg whites from the egg yolks? I'm looking at other recipes and the eggs aren't separated. So, for this recipe could I use whole eggs and would this change the texture or something?

Reply
Author
Keto Cooking Christian
September 22, 2020 6:33 pm
Reply to  Cathy

The recipe is written with the eggs separated. Whipping up the egg whites helps add volume to the cupcakes.

Reply
Diana
August 15, 2020 6:42 pm

Hi can I use this recipe in a bunt cake mold?

Reply
Author
Keto Cooking Christian
August 16, 2020 9:30 am
Reply to  Diana

I've not tested it in any cake mold as of yet, so I can't say for sure how it might turn out or what the cooking time/temp might be.

Reply
Tiffany Jefferson
March 29, 2020 10:49 pm

Could you use coconut flour instead of the oat fiber?

Reply
Author
Keto Cooking Christian
April 2, 2020 6:36 pm
Reply to  Tiffany Jefferson

You can try it, but you might need to add more liquid and possibly another egg. I can't say for sure how it might turn out, since I've not tried subbing with coconut flour before. If you do try it, please let us know how it turned out please.

Reply
Heather
August 15, 2019 10:29 pm

The ingredients list Lemon Juice and the directions say Lemon extract... which one do I use? I ended ip making these tonight using extract and haven't tried them yet.

Reply
Cali
May 18, 2019 12:14 pm

I'm guessing these must be refrigerated after baking since the frosting contains mascarpone/cream cheese and heavy cream. Does it dry out the cupcake?

Reply
Author
Keto Cooking Christian
May 18, 2019 12:19 pm
Reply to  Cali

Hi Cali,
Yes, you'll want to refrigerate leftovers and no, it does not dry them out as long as you keep them in an airtight container.

Reply
lynn
April 23, 2019 6:18 pm

hello, my cupcakes came out pretty dense. they remind me of cornbread vs. a fluffy or cake-y cupcake. what should I adjust? I am at normal altitude.

Reply
Author
Keto Cooking Christian
April 23, 2019 6:22 pm
Reply to  lynn

Hi Lynn,
Sorry to hear that! It sounds like maybe the batter was over-mixed. I'm not sure what else would cause them to be dense, honestly.

Reply
Debbie
March 27, 2019 9:31 am

Anyway to make these dairy free?

Reply
Author
Keto Cooking Christian
March 27, 2019 7:13 pm
Reply to  Debbie

Hi Debbie,
Not that I'm aware of, it would really require a complete overhaul of the recipe.

Reply
Ellie See
November 23, 2018 6:43 am

5 stars
These are Ah-mazing! Thanks so much for the recipe. Yum!

Reply
Keto Cooking Christian
November 23, 2018 9:28 am
Reply to  Ellie See

5 stars
Awesome, I'm glad you enjoyed them! Thanks for the great feedback 🙂

Reply

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Keto Cooking Christian

I'm Julianne, welcome!  Eating healthy doesn't mean you have to sacrifice great flavor.  I offer tasty and indulgent Keto & Low Carb recipes that will never leave you feeling deprived! More about me...

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