Keto Lemon Coconut Flour Cupcakes (Low Carb, Gluten Free, Sugar Free)

It’s springtime, and these lemon coconut flour cupcakes surely hits the spot. I brought out taste testers for this keto dessert, and it turned out to be a hit. Two people couldn’t believe it was a sugar free cupcake, comparing it to a lemon girl scout cookie. A bit far fetched, but a compliment like that, I’ll take it. Having a tasteful, springtime healthy snack is no issue with these coconut flour cupcakes. Did I mention a sugar free whipped frosting?

Can I be a bit bias with you?

I’m not a huge lemon dessert fan, yet I don’t hate lemon flavored things. Consequently, I’m raving about these lemon coconut flour cupcakes. Is it possible to play two sides?

In the past, I’ve had lemon pound cake quite a few times. I enjoyed it! Truly! The cake did contain sugar, so is that a fair trade?

Ingredients
Lemon Coconut Flour Cupcakes

• 1/2 cup Coconut flour I used this
• 1/2 teaspoon Baking soda
• 1/8 teaspoon Salt
• 1/4 cup sweetener (granulated or powdered) I used this
• 3 Large Eggs
• 5 tablespoons Unsalted Butter Can use coconut oil in place (optional)
• 2 teaspoon Lemon extract I used this
• 1/2 tablespoons Lemon juice
• 1 teaspoon liquid sweetener I used this

Peach Whipped Frosting

• 1 cup Heavy cream
• 1/4 teaspoon Cream of tartar
• 1/4 teaspoon Peach extract I used this
• 2 tablespoons Confectionous Sweetener I used this

Instructions

• Lemon coconut flour cupcakes
• In a small bowl for dry ingredients. Add coconut flour, baking soda, salt, sweetener (granulated or powdered). Then mix with a fork or whisk
• In a separate bowl for your wet. Add eggs, butter or coconut oil, lemon extract, lemon juice and liquid sweetener
• Combine dry and wet ingredients together
• Using cupcake liners, add mixture near the top leaving a little room for the cupcakes to rise.
• Read more please visit : sugarlesscrystals.com

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