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Keto Lemon Lavender Cupcakes: Citrus-Floral Delight

What is it a Keto Lemon Lavender Cupcake?

Keto Lemon Lavender Cupcakes are a delightful combination of zesty lemon and aromatic lavender, all wrapped in a low-carb treat. 

These cupcakes testify that going keto doesn’t mean giving up on flavor.

Why are they so popular?

With the rising keto diet trend, many seek desserts that align with their dietary needs. 

These cupcakes have become a favorite among keto enthusiasts with their unique flavor profile. 

Their popularity also stems from the refreshing taste of lemon and lavender’s calming essence.

What are the benefits of making Keto Lemon Lavender Cupcakes at home?

Making these cupcakes at home ensures you know exactly what’s going into them. 

You can control the ingredients, ensuring they’re fresh and high-quality.

Plus, there’s nothing like the aroma of freshly baked cupcakes filling your home!

Keto Lemon Lavender Cupcake



Almond flour2 cups
Erythritol1 cup
Fresh lemon zest2 tbsp
Lavender buds (edible)1 tbsp
Baking powder1 tsp
Eggs3 large
Unsalted butter½ cup
Vanilla extract1 tsp

Keto Lemon-Lavender Frosting Ingredients


Cream Cheese8 oz (softened)
Unsalted Butter1/2 cup (softened)
Erythritol (powdered)1 cup
Lemon Zest1 tbsp
Lemon Juice2 tsp
Lavender Extract1/2 tsp (ensure it’s edible)
Heavy Cream2-3 tbsp (as needed for desired consistency)
SaltA pinch
Keto Lemon Lavender Cupcakes with lavender on top

Preperation and Servings

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Servings: 12 cupcakes

What does each ingredient bring to the recipe

  • Almond flour: Provides a low-carb base and a nutty flavor.
  • Erythritol: A keto-friendly sweetener that adds sweetness without the carbs.
  • Lemon zest: Gives the cupcakes a zesty kick.
  • Lavender buds: Adds a subtle floral note.
  • Baking powder: Helps the cupcakes rise.
  • Eggs: Binds the ingredients together and adds moisture.
  • Butter: Gives richness and moisture.
  • Vanilla extract: Enhances the overall flavor.

Hints and Tips

almond flour


  • Add a lemon glaze on top for extra zestiness.
  • Incorporate blueberries for a fruity twist.
  • Use coconut flour instead of almond flour for a different texture.

Serving Suggestions

Serve with a dollop of keto-friendly whipped cream or a drizzle of lemon syrup. Pair with a cup of keto-friendly tea for a perfect afternoon treat.

Fresh lemon zest

Nutrition Values (Cupcake + Frosting)


NutrientAmount (per serving)
Total Fat24g
Saturated Fat14g
Total Carbohydrates5g
Dietary Fiber1g

These values are approximate.

For precise values, it’s recommended to use a nutrition calculator with the exact measurements and brands of ingredients used.

Lavender buds (edible)

Difficulty Level

Medium. While the ingredients are straightforward, combining lemon and lavender requires a delicate balance to ensure neither flavor overpowers the other.

Baking powder


Unfrosted Cupcakes: can be stored at room temperature in an airtight container for up to 3 days.

Frosted Cupcakes: Should ideally be refrigerated due to the dairy content in the frosting. 

Store them in an airtight container to prevent them from absorbing other flavors in the fridge. They can last for up to 5 days when refrigerated.


Frosted cupcakes should be removed from the refrigerator about 20-30 minutes before serving. 

This allows the frosting to soften, providing the best texture and flavor.



Lemon and lavender have been used in Mediterranean cuisines for centuries. 

The combination became popular in desserts in the early 20th century in France. 

With the rise of the keto movement, this classic flavor pairing found its way into low-carb desserts, becoming a favorite among many.

Unsalted butter


Keto Lemon Lavender Cupcakes are more than just a dessert; they’re an experience. 

The harmonious blend of citrus and floral notes makes for a refreshing and calming treat. 

Whether you’re on a keto diet or just looking for a unique dessert, these cupcakes are sure to impress.

Vanilla extract


Can I use dried lavender instead of fresh?

Yes, but ensure it’s edible and adjust the quantity as dried lavender can be more potent.

Is there a substitute for erythritol?

You can use other keto-friendly sweeteners like stevia or monk fruit. Adjust quantities based on sweetness levels.

Can I make a cake instead of cupcakes?

Absolutely! Adjust the baking time accordingly and monitor for doneness.

How do I know when the cupcakes are done?

Insert a toothpick into the center. If it comes out clean, they’re done.

Can I freeze these cupcakes?

Yes, they freeze well. Store in an airtight container and thaw before serving.

Keto Lemon Lavender Cupcakes: Citrus-Floral Delight

Recipe by Chris Cooper
0.0 from 0 votes
Course: DessertCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




Total time



Indulge in the delightful fusion of zesty lemon and aromatic lavender with these keto-friendly cupcakes. Made with almond flour and sweetened with erythritol, these cupcakes offer a guilt-free treat without compromising on flavor. Topped with a lusciously creamy lemon-lavender frosting, each bite is a harmonious blend of citrus and floral notes. Perfect for afternoon teas, gatherings, or when you want a moment of sweet serenity. Prep and cook in just 45 minutes, and enjoy a dessert that's as pleasing to the eyes as it is to the palate!


  • 2 cups 224 g Almond flour

  • 1 cup 236.59 ml Erythritol

  • 2 tbsp 2 tbsp Fresh lemon zest

  • 1 tbsp 1 tbsp Lavender buds (edible)

  • 1 tsp 1 tsp Baking powder

  • 3 large 3 large Eggs

  • 1/2 cup 113.5 g Unsalted butter

  • 1 tsp 1 tsp Vanilla extract


  • 8 oz 226.8 g Cream Cheese (softened)

  • 1/2 cup 1/2 Unsalted Butter (softened)

  • 1 cup 200 g Erythritol (powdered)

  • 1 tbsp 3 tsp Lemon Zest

  • 2 tsp 2 tsp Lemon Juice

  • 1/2 tsp 1/2 tsp Lavender Extract (ensure it's edible)

  • 2-3 tbsp 2-3 Heavy Cream (as needed for desired consistency)

  • A pinch of salt


  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a bowl, combine almond flour, erythritol, baking powder, and lemon zest.
  • In another bowl, whisk together melted butter, eggs, and vanilla extract.
  • Gradually mix the wet ingredients into the dry until a smooth batter forms.
  • Fold in the lavender buds.
  • Pour the batter into the cupcake liners, filling each about 2/3 full.
  • Bake for 15-18 minutes or until a toothpick comes out clean.
  • Cool on a wire rack before serving.
  • -----------------------------------
  • Frosting Instructions
  • Cream Together Base: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  • Add Sweetener: Gradually add the powdered erythritol to the mixture, beating continuously.
  • Flavoring: Mix in the lemon zest, lemon juice, and lavender extract.
  • Adjust Consistency: If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency.
  • Season: Add a pinch of salt and mix well. This will balance out the sweetness and enhance the overall flavor.
  • Chill: Place the frosting in the refrigerator for about 15-20 minutes before piping onto the cupcakes. This will help it set and make it easier to work with.
  • Decorate: Once the cupcakes have completely cooled, pipe or spread the frosting on top. Garnish with a sprinkle of lemon zest or a few lavender buds for an added touch.


  • This rich creamy frosting offers a harmonious blend of lemon and lavender flavors. It's the perfect complement to the citrus-floral notes of the cupcakes. Enjoy your deliciously frosted Keto Lemon Lavender Cupcakes!
  • Make your frosting first and continue to make the cupcakes while the frosting chills (20 mins)

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