Go Back
+ servings

Keto Lemon Cupcakes & Blackberry Cream Cheese Topping

Light lemon cupcakes with a creamy blackberry frosting for a delicious sweet treat
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: coconut flour, cupcakes
Servings: 6 cupcakes
Calories: 283kcal

Ingredients

Cupcakes:

  • ½ cup butter, unsalted softened
  • ½ cup erythritol
  • ½ cup coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 medium eggs
  • 3 tablespoons water
  • 2 tablespoons lemon juice

Topping:

  • 3 oz cream cheese softened
  • ¼ cup blackberries
  • 2 tablespoons cream, heavy or whipping
  • 2 tablespoons erythritol powdered

Instructions

  • Preheat the oven to 180C/350F degrees.
  • Whisk the butter and erythritol together until creamy
  • Add the eggs, one at a time
  • Add the lemon juice and water. Keep whisking until smooth
  • Stir the dry ingredients into the wet and mix well. If the batter seems too thick add more water. It should resemble cake/pancake batter.
  • Place the batter into cupcake cases ¾ of the way up and bake for 20-25 minutes until the tops spring back lightly when touched.
  • Remove and cool in the pan.

Make the Frosting

  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a spoon or fork!
  • Slather the frosting over the cupcakes and decorate with blackberry

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1cupcake | Calories: 283kcal | Carbohydrates: 9g | Protein: 6g | Fat: 25g | Fiber: 5g