Keto Lemon and Raspberry Cupcakes
Try this Keto Lemon and Raspberry Cupcakes recipe.
Try this Keto Lemon and Raspberry Cupcakes recipe.
- 1/2 tsp baking soda
- 3 medium eggs
- zest and juice of 1 lemon
- pinch salt (i like pink himalayan)
- 2 heaping tbsp coconut flour (24 g/ 0.8 oz)
- 1/3 cup + 2 tbsp almond flour (55 g/ 1.9 oz)
- 1 tsp vanilla powder or 2-3 tsp sugar-free vanilla extra
- 2 tbsp coconut oil melted (30 g/ 1.1 oz)
- optional: stevia drops to taste
- optional: 2 tsp of poppy seeds
- 18 fresh raspberries (40 g/ 1.4 oz)
- 2 tbsp water (30 ml)
- 250 g unsweetened coconut yoghurt
- Carbohydrate 3.3381 g
- Cholesterol 1513.025 mg
- Fat 149.09785 g
- Fiber 0.636000022888184 g
- Protein 38.79475 g
- Saturated Fat 91.13002 g
- Serving Size 1 1 recipe (697g)
- Sodium 1074.12 mg
- Sugar 2.70209997711182 g
- Trans Fat 13.05999 g
- Calories 1480 calories
Step-by-step
- Preheat the oven to 190 C (375 F).
- In a bowl, mix the coconut flour, ground almonds, baking soda, vanilla, salt, poppy seeds lemon zest together.
- In a separate bowl, crack open the eggs. Add the melted coconut oil, lemon juice and water. Stir.
- Add the dry ingredients to the wet and mix well.
- Gently fold in 15 of the 18 raspberries.
- Line your loose bottomed cupcake tins with a little coconut oil or olive oil to prevent sticking, or option to use cupcake cases and place in the cupcake tins.
- Divide the mixture into 4 and fill each cupcake tin.
- Bake in the oven for around 20 - 25 minutes until golden on top and you can insert and remove a skewer without any crumbs sticking.
- Remove from the oven and allow to cool fully.
- Meanwhile, press the 3 remaining raspberries through a fine sieve to get the juice.
- Drain off any water from the top of the coconut yoghurt.
- Place the thick coconut yoghurt in a piping bag and drizzle in the raspberry juice (the coconut yogurt needs to be thick or it won’t pipe - refrigeration before piping is required).
- Pipe onto of the cupcakes. Alternatively, you can just mix the raspberry juice and coconut yoghurt together and spoon on top.
Keto Lemon and Raspberry Cupcakes: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Juggling a demanding career, family responsibilities, and trying to maintain a healthy lifestyle can feel like an uphill battle. Finding quick, delicious, and healthy recipes is essential for my sanity (and my family's!). That's why I fell in love with these Keto Lemon and Raspberry Cupcakes. They’re surprisingly easy to make, require minimal cleanup, and taste absolutely divine. Forget spending hours in the kitchen; these cupcakes are ready in under an hour, leaving you with more time to focus on what truly matters.
The beautiful thing about these cupcakes is their versatility. They're perfect for a quick afternoon treat, a delightful dessert for a small gathering, or even a satisfying breakfast on a busy morning (don't judge!). The tangy lemon combined with the sweet raspberries creates a flavor explosion that's both refreshing and indulgent. And the best part? They fit perfectly into my keto lifestyle, allowing me to enjoy a sweet treat without derailing my progress. The creamy coconut yogurt frosting adds a delightful touch of coolness and creaminess that complements the zesty lemon cake beautifully. The texture is light and fluffy, a welcome contrast to the often heavy, dense desserts associated with keto baking.
I love experimenting in the kitchen, but I also value efficiency. This recipe requires only a handful of ingredients, most of which are likely already in your pantry. The instructions are straightforward, making it a perfect recipe for beginners or those with limited baking experience. And cleanup is a breeze! Seriously, these cupcakes are my go-to recipe when I need a quick and delicious dessert without sacrificing flavor or my health goals. So if you’re looking for a guilt-free treat that's both satisfying and incredibly simple to make, look no further than these Keto Lemon and Raspberry Cupcakes. They are a true testament to the fact that healthy eating doesn't have to mean boring or complicated.
Tips and Variations:
- For an extra burst of flavor, add a teaspoon of lemon extract to the batter.
- If you don't have poppy seeds, feel free to omit them without affecting the overall taste.
- Experiment with different types of berries. Strawberries or blueberries would also be delicious in this recipe.
- Make it a celebration! Top your cupcakes with fresh raspberries and a dusting of powdered erythritol for an extra special touch.
- Don't be afraid to adjust the sweetness to your preference. You can add more or less stevia, depending on your taste.
These Keto Lemon and Raspberry Cupcakes aren't just a recipe; they're a testament to the fact that healthy and delicious can coexist. They're a perfect example of how to indulge in sweet treats without feeling guilty or compromising your lifestyle. They are my secret weapon for combating those afternoon sugar cravings and a reminder that even on the busiest of days, we can still take the time to treat ourselves to something delicious and good for us. So go ahead, bake a batch – you won't regret it!
