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Sugarless Grain-Free Strawberry Cupcakes with wooden fork

Keto Berry Citrus Cupcakes

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5 from 2 reviews

  • Author: Lila Ruth


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.


  • 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


  1. Line your cupcake tin.
  2. Make sure you have your cream cheese + butter softened to room temperature for the frosting.
  3. Add lemon zest and whisk again until evenly incorporated.
  4. Then add in your eggs, half + half, lemon juice, olive oil and vanilla.
  5. Quickly whisk all ingredients together until batter is nice and smooth. Batter will be a bit thick, you’ll want to u
  7. While you’re waiting for your cupcakes to cool, go ahead and make your frosting.