Amazing low carb lemon cupcakes. Pin this to make soon. No sugars, no grains, gluten free, healthy simple recipe. Too cute! #sugarfree #lchf | ditchthecarbs.com
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Low Carb Lemon Cupcakes

If you need portion control, low carb lemon cupcakes are perfect for you. 

Course Cakes and desserts
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Low-carb lemon cupcakes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 48
Calories 46 kcal

Ingredients

Low Carb Lemon Cupcakes

Lemon Icing/Frosting

Instructions

Low Carb Lemon Cupcakes

  1. Place the lemon quarters (make sure to remove any seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of lemon peel in the final baking mix.
  2. Add all the other ingredients. Pulse until smooth.
  3. Place a spoon of the batter into each mini cupcake case.
  4. Bake at 180C/350F for 10-12 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thouroughly.

Lemon Icing/Frosting

  1. Mix the softened cream cheese with the natural yoghurt with a fork until smooth.
  2. Add the lemon zest and juice.
  3. Slowly add stevia or sweeter until you it is to your taste. Some will prefer it with no sweetener and quite a sour taste, others are not ready for this and may require more sweetener.
  4. When the cupcakes are completely cold, decorate the low carb lemon cupcakes with the icing/frosting. Top each one with a tiny piece of lemon as shown.

Recipe Notes

This makes a huge number of mini cupcakes. They are great to put in the freezer for later. Place in an airtight container with a sheet of baking paper in between each layer of cupcakes. Remove a few at a time to defrost when required.

Nutrition Facts
Low Carb Lemon Cupcakes
Amount Per Serving
Calories 46 Calories from Fat 35
% Daily Value*
Total Fat 3.9g 6%
Total Carbohydrates 1.6g 1%
Dietary Fiber 0.6g 2%
Sugars 0.5g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.