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Lemon cupcakes closeup

Low Carb Lemon Lavender Cupcakes

  • Author: Lila Ruth
  • Total Time: about 40 min
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free


Each Cupcake Contains 4.7 net carbs

*Swerve has zero net carbs


  • 1 teaspoon Culinary Lavender
  • 2 1/2 cups almond flour (Bob’s Red Mill)
  • 2/3 cup Swerve Confectioner Sugar Replacement
  • 1/2 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1 tsp gelatin
  • zest of 1 lemon
  • 2 eggs
  • 1/4 cup + 1 tablespoon half and half (or coconut milk for keto/non dairy)
  • 3 tablespoons olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar (or white vinegar)

For The Frosting

  • lemon juice
  • half and half or coconut milk
  • *If you want more lavender flavor, add a 1/2 teaspoon of crushed lavender flower to the Swerve when sifting it over the softened butter.


  1. Start with your teaspoon of dried lavender flowers. Place them onto a cutting board and carefully dice into tiny pieces, continually running the knife over them until you have a fine powder, then set aside. Alternatively you can grind them using a Mortar and Pestle (Enjoy the scent as you crush the flowers, so beautiful!)
  4. While you’re waiting for your cupcakes to cool, go ahead and make your frosting.
  • Prep Time: 15-20 min
  • Cook Time: 22 min
  • Category: Low-Carb
  • Cuisine: Baked Treats

Keywords: Low-carb, keto, lemon, lavender, cupcakes, birthday cake, spring recipes, healthy recipes, sugar-free, grain-free, gluten-free