Keto Citrus Butter Cakes
How to Make It
Step 1
Preheat the oven to 350 F. Combine the dry ingredients, including the almond flour, coconut flour, sweetener, xanthan, baking powder, and sea salt. It is easiest to use a whisk for this step.
Step 2
Next, add in the eggs, both extracts, almond milk, both zests, and both juices. Mix well to combine. You can use a wooden spoon or a spatula for this step—Line a 12-count cupcake tin with liners.
Step 3
Use a cookie scoop to portion the batter into each cupcake liner. A cookie scoop will allow for a rounded top on each batter mound for an excellent shape after baking. Bake 20-25 minutes or until a toothpick inserted inside the center of a butter cake comes out clean.
Step 4
While the cupcakes are baking, combine the remaining ingredients and stir with a small spatula. The glaze should be smooth and lump-free. Allow the butter cakes to cool slightly before removing them from the cupcake tin to a cooling rack. Once cooled, drizzle each with the glaze and top with any remaining zest.
Ingredients
- Almond flour – 1.5 cup
- Coconut flour – 0.25 cup
- Powdered Erythritol (Icing Sugar) – 1 cup
- Baking Aids Xanthan Gum – 1 tsp
- Baking powder – 1 tbsp
- Himalayan Pink Sea Salt – 0.5 tsp
- Butter – 0.5 cup
- Raw egg – 4 large
- Vanilla extract – 1 tsp
- Lemon extract – 1 tsp
- Almond milk, plain or original, unsweetened – 1 cup
- Orange Peel Or Zest Raw – 1 tbsp
- Lemon Peel Or Zest Raw – 1 tbsp
- Orange juice – 1 tbsp
- Lemon juice – 1 tbsp
- Powdered Erythritol (Icing Sugar) – 1 cup
- Orange juice – 1 tbsp
- Lemon juice – 1 tbsp