Mother’s Day Tea Party Keto Strawberry Lemon Cupcakes
How to Make It
Step
Recipe Steps steps 7 1 h
Step 1
Preheat your oven to 350F/180 C. Line a muffin pan with paper cups. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Step 2
To another bowl, add the sour cream, granulated erythritol, lemon zest, lemon juice, and vanilla extract. Whisk well. Add the eggs and almond milk, and whisk again until you have a homogeneous mixture.
Step 3
Add the dry ingredients to the wet and fold. The batter should be thick and fluffy. Finely chop the strawberries and stir them into the batter.
Step 4
Using a cookie scoop, divide the batter into the muffin tin holes. We used two 6-hole pans, but feel free to use one 12-hole pan. Fill the holes with batter ¾ of the way.
Step 5
Bake for 25-30 minutes until an inserted toothpick comes out clean. Remove the cupcakes from the pan and let them cool on a rack for 2-3 hours. Meanwhile, start preparing the lemon buttercream frosting.
Step 6
To a bowl, add the room temperature butter, powdered erythritol, and lemon extract. Beat using a hand mixer and light and fluffy. Transfer the frosting to a piping bag with the star attachment.
Step 7
Pipe the frosting on top of the cupcakes. Garnish with half a strawberry and a lemon wedge. Serve immediately, or store them in an airtight container in the fridge for up to 3 days.
Ingredients
- Super Fine Almond Flour – 1.75 cup
- Coconut flour – 0.25 cup
- Baking powder – 2 tsp
- Salt – 0.13 tsp
- Sour cream – 0.67 cup
- Erythritol Granulated – 0.5 cup
- Lemon Peel Or Zest Raw – 2 tsp
- Lemon juice – 2 tbsp
- Vanilla extract – 1 tsp
- Raw egg – 2 large
- Almond milk – 0.33 cup
- Butter – 0.5 cup
- Powdered Erythritol (Icing Sugar) – 1.5 cup
- Lemon extract – 0.5 tsp
- Strawberries – 1 cup, whole pieces