KETO LEMON CUPCAKES
INGREDIENTS
FOR THE CUPCAKES:
- 1 ¾ cups super fine almond flour
- ¼ cup oat fiber
- 2 whole eggs
- Acup sour cream
- ½ cup monk fruit/allulose
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- APinch of salt
FOR THE FROSTING:
- ½ cup Keto Lemon Curd
- ½ cup butter
- 4 ounces cream cheese, at room temperature
- A cup monk fruit/allulose
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat oven to 350°F. Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
In a separate mixing bowl, add the eggs and sweetener, then mix using a hand mixer until combined. Add the sour cream, vanilla extract, lemon juice and zest, then continue mixing.
Add the dry ingredients into the wet and mix just until combined. Scoop using an ice cream scoop into Silicone Baking Muffin Cupsa muffin pan lined with silicone 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:
Add the Keto Lemon Curd, butter, cream cheese and sweetener into a mixing bowl and mix until well combined.
Add the frosting to a piping bag (or ziplock bag with the tip cut off), and frost once the cupcakes have cooled completely.
Store leftovers in the fridge in an airtight container or freeze.
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