Lemon Cupcakes with Creamy Lemon Frosting – Keto, Low Carb & Gluten Free

lemon cupcakes with creamy lemon frosting keto and low carb

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.

Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free

I use lemons in so many recipes, I just love their fresh flavor!  They are also really healthy, read about the Health Benefits of Lemons in my article.

Ingredients

For the cupcakes:

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

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.

Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free

keto lemon cupcakes low carb

lemon cupcakes with creamy lemon frosting keto and low carb

Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free

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 outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great 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 with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free

Makes 10 Cupcakes

Macros: Fat 26 grams – Protein 8 grams – Carbs (net) 4 grams


5 from 2 votes
Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free
Lemon Cupcakes with Creamy Lemon Frosting - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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.

Course: Dessert
Servings: 10
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:
  1. Preheat oven to 350F.
  2. Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
  3. Separate the eggs, and set yolks aside.  Whip up the egg whites until you have soft peaks.
  4. Add the swerve to the egg yolks and mix. Then add the vanilla, lemon extract and sour cream and continue mixing.
  5. 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.
  6. Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.
To make the frosting:
  1. 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.
  2. 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.
  3. Top with fresh grated lemon zest and small slice of lemon.

  4. Store leftovers in the fridge or freezer.
Recipe Notes

The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I've ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (see link in my recipe article).

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

You shall serve the Lord your God, and he will bless your bread and your water, and I will take sickness away from among you.
LATEST RECIPES

2
Leave a Reply

avatar

1 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
Keto Cooking ChristianEllie See Recent comment authors
  Subscribe  
Notify of
Ellie See
Guest
Ellie See

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