Name: Keto Berry Citrus Cupcakes
Ingredients: 2.5 cups almond flour (Bob’s Red Mill); 2/3 cup Swerve Confectioner Sugar Replacement; 2.5 teaspoons gelatin (Knox brand or Now brand); 2 teaspoons baking powder; 1/2 teaspoon baking soda; zest of 2 lemons; 2 eggs; 1/4 cup + 1 tablespoon heavy cream or full fat coconut milk (half + half is great for low-carb); 1/4 cup lemon juice; 1/4 cup olive oil; 1 teaspoon vanilla and or lemon extract (strawberry extract as well if you like); you’ll need a few strawberries for the purée in the frosting and more for decor.; 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free); 2.5 tablespoons butter, softened to room temperature (Earth Balance Spread for dairy-free); 1 cup + 2 tablespoons Swerve Confectioner Sweetener; 2.5 tablespoons strawberry purée; lemon zest (optional); 1 teaspoon strawberry, lemon and or vanilla extract; 1/4 teaspoon salt

Description

Sink your teeth into these scrumptious Low-Carb Lemon Berry Cupcakes- super simple to make! Just 3.8 net carbs per frosted cupcake, or 4.3 with a strawberry half on top.

Ingredients

Scale

2.5 cups almond flour (Bob’s Red Mill)
2/3 cup Swerve Confectioner Sugar Replacement
2.5 teaspoons gelatin (Knox brand or Now brand)
2 teaspoons baking powder
1/2 teaspoon baking soda
zest of 2 lemons
2 eggs
1/4 cup + 1 tablespoon heavy cream or full fat coconut milk (half + half is great for low-carb)
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon vanilla and or lemon extract (strawberry extract as well if you like)
you’ll need a few strawberries for the purée in the frosting and more for decor.

For The Frosting

strawberry purée
lemon zest (optional)
strawberry, lemon and or vanilla extract

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Instructions

Line your cupcake tin.
Make sure you have your cream cheese + butter softened to room temperature for the frosting.
Add lemon zest and whisk again until evenly incorporated.
Then add in your eggs, half + half, lemon juice, olive oil and vanilla.
Quickly whisk all ingredients together until batter is nice and smooth. Batter will be a bit thick, you’ll want to u
While you’re waiting for your cupcakes to cool, go ahead and make your frosting.
You can add a touch more Swerve for a thicker texture or more milk to thin it out. You’ll want to use the frosting right away. *Tips- If you heated the cream cheese and butter to soften them, you may need to refrigerate the frosting for a quick 10-15 minutes to thicken and then blend again. If you accidentally leave the frosting in the fridge too long and it doesn’t smooth out, just heat the frosting a touch, blend and firm in the fridge a few minutes, then it will be ready for piping.