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Lemon Cream Cheese Cupcakes

My birthday is my favorite time of the year because I get to choose the flavor of my birthday cake. My decision is always simple because I  alternate between these two flavors of cake:

  • Lemon
  • Strawberries and Cream

Naturally I had to incorporate these flavors into my new ketogenic lifestyle; because what’s a birthday without your favorite cake?

These lemon cupcakes are the perfect summer dessert.

 

Lemon Cream Cheese Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 Cupcakes

Ingredients

Cupcakes

  • 3 Eggs
  • 1 cup Almond Flour
  • 4 tbsp Butter melted
  • 4 tbsp Erythritol Sweetener to taste
  • 2 tbsp Sour Cream
  • 2 tsp Lemon Extract
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt

Frosting

  • 1 cup Heavy Cream
  • 2 oz Cream Cheese room temperature
  • 1 tsp Vanilla Extract
  • 2 tbsp Erythritol Sweetener to taste
  • dash Salt

Instructions

Instructions for the Cupcakes

  1. Preheat the oven to 325F
  2. Line a 6 cup muffin pan with cupcake liners. Spray cupcake liners with a little bit of coconut oil to ensure the cupcakes can be removed from the paper easily after baking.
  3. Beat eggs by hand or in a stand mixer until light and airy. Add melted butter, sweetener, and sour cream to eggs and mix well. The mixture should be smooth and incorporated.
  4. Once the mixture of fats are incorporated, add in the salt, baking powder, and vanilla extract, and lemon extract. Mix. Sift almond flour in the wet mixture in four portions.

  5. Divide the batter among six muffin cups, fill each pan 3/4 of the way full.
  6. Bake for 20 minutes. Baked cupcake will be firm to the touch.
  7. Remove from the pan and let the cupcakes cool for 5 minutes.

Instructions for the Frosting

  1. Beat the heavy cream with a mixer until firm. Add sweetener, salt and vanilla extract.
  2. Add cream cheese mix until incorporated.

  3. Pipe on cooled cupcakes and enjoy!
Lemon Cupcakes
Nutrition Facts
Serving Size 1 Cupcake
Servings Per Container 6 Cupcakes

Amount Per Serving
Calories 201 Calories from Fat 165.6
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 6.7g 34%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 3.1g 1%
Dietary Fiber 1.5g 6%
Sugars 0.9g
Protein 6.3g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Cream Cheese Frosting- The above recipe makes frosting for more than six cupcakes.
Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 127 Calories from Fat 120.6
% Daily Value*
Total Fat 13.4g 21%
Saturated Fat 8.2g 41%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 1.1g 0%
Dietary Fiber g 0%
Sugars 0.3g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PLEASE NOTE: Macro breakdowns for all ingredients vary differently from brand to brand.

Substitutions

I used a 0 calorie sweetener for my recipe. If you are using sugar alcohols or natural sweeteners, be sure to account for the additional carbs.

XOXO

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