Gluten-Free Keto Lemon Cupcakes
These Gluten-Free Keto Lemon Cupcakes are moist, sour, and just the right amount of sweet without any extra sugar. Because they are made with almond flour and erythritol, people on a keto or low-carb diet can eat them.
Ingredients:
- 1 1/2 cups almond flour
- 1/3 cup granulated erythritol
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
Setting the oven to 350F 175C and putting cupcake liners in a muffin tin
Whisk erythritol, baking powder, salt, and almond flour together in a bowl
Melt the coconut oil and add the milk, lemon juice, lemon zest, eggs, and vanilla extract
Mix everything together well
Put the same amount of batter in each cupcake liner
Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Let the cupcakes cool for 10 minutes in the pan, then move them to a wire rack to cool all the way down
Once its cool, you can add keto-friendly frosting or a dusting of powdered erythritol on top if you want to

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