Name: Keto Key Lime Cupcakes
Prep time: 15 min
Cook time: 26 min
Total time: PT-476118H40M41S
Cuisine: Cupcakes
Ingredients: 2.5 cups almond flour (Bob’s Red Mill); 2/3 cup Swerve Confectioner Sweetener; 1 teaspoon baking powder (Hain brand is grain-free); 1/2 teaspoon baking soda; 1 teaspoon gelatin; zest of 3 limes; 2 eggs; 1/4 cup + 1 tbsp coconut milk (or half + half, cream); 3 tablespoons olive oil (or oil of choice); 3 tablespoons key lime juice (or regular lime juice); 1 tablespoon apple cider vinegar; 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free); 2.5 tablespoons butter, softened (Earth Balance Spread for dairy-free); 1 cup Swerve Confectioner Sweetener; 1 tablespoon whole coconut milk (or half and half, cream); 2 tablespoons lime juice; 1/8 teaspoon salt; zest of 2 limes (optional)

Description

*4.4 net carbs per cupcake

Ingredients

Scale

Cupcakes

2.5 cups almond flour (Bob’s Red Mill)
2/3 cup Swerve Confectioner Sweetener
1 teaspoon baking powder (Hain brand is grain-free)
1/2 teaspoon baking soda
1 teaspoon gelatin
zest of 3 limes
2 eggs
1/4 cup + 1 tbsp coconut milk (or half + half, cream)
3 tablespoons olive oil (or oil of choice)
3 tablespoons key lime juice (or regular lime juice)
1 tablespoon apple cider vinegar

zest of 2 limes (optional)

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Instructions

Preheat oven to 350 degrees.
Go ahead and get out a long sheet of aluminum foil that spans the entire length of the cupcake pan plus an additional inch. Set aside for later.
In a large bowl, whisk together the almond flour, Swerve, baking powder, baking soda and gelatin. Add lime zest overtop and whisk together again until evenly combined.
Add your eggs, milk, olive oil, lime juice and apple cider vinegar and blend together with whisk until combined well and batter is smooth.
Pour batter into muffin liners just a touch over 1/2 of the way full, no more. (If you have any extra batter you can bake an additional cupcake in an extra cupcake pan or using the same pan after these have cooled.) Place your pan into a preheated oven at 350 degrees for 14 minutes, then gently rotate the pan 180 degrees and place your piece of foil very lightly over the cupcakes. We create a little dome with the foil. Then bake for an additional 12 minutes. (Make sure to use a timer). The foil will keep the cupcakes from over-browning.
After baking, take the pan out of the oven and let your cupcakes COOL COMPLETELY before removing from the pan. We like to place the pan in the freezer to cool for about 20-25 minutes, works beautifully.
While you’re waiting for the cupcakes to cool, go ahead and mix together your frosting: With a hand mixer, blend together your softened cream cheese and butter. (It will become smooth once you blend in the Swerve).
Pipe or spread frosting onto cupcakes, serve and enjoy!! Store any leftovers in an airtight container and place in refrigerator. (These cupcakes are excellent chilled). See Tips in post above for additional recommendations.

Prep Time: 15 min
Cook Time: 26 min
Category: Low-Carb
Method: Baking
Cuisine: Cupcakes