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.Â
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.Â
These cupcakes have become a favorite among keto enthusiasts with their unique flavor profile.Â
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.Â
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!
Ingredients
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| Ingredient | Quantity |
|---|---|
| Almond flour | 2 cups |
| Erythritol | 1 cup |
| Fresh lemon zest | 2 tbsp |
| Lavender buds (edible) | 1 tbsp |
| Baking powder | 1 tsp |
| Eggs | 3 large |
| Unsalted butter | ½ cup |
| Vanilla extract | 1 tsp |
Keto Lemon-Lavender Frosting Ingredients
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| Ingredient | Quantity |
|---|---|
| Cream Cheese | 8 oz (softened) |
| Unsalted Butter | 1/2 cup (softened) |
| Erythritol (powdered) | 1 cup |
| Lemon Zest | 1 tbsp |
| Lemon Juice | 2 tsp |
| Lavender Extract | 1/2 tsp (ensure it’s edible) |
| Heavy Cream | 2-3 tbsp (as needed for desired consistency) |
| Salt | A pinch |
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
- Ensure your eggs are at room temperature for even mixing.
- Don’t overmix the batter; it can make the cupcakes dense.
- Always use edible lavender buds, which you can find in specialty stores.
- You can find out more information about keto here.
Variations
- 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.
Nutrition Values (Cupcake + Frosting)
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| Nutrient | Amount (per serving) |
|---|---|
| Calories | 270 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 60mg |
| Sodium | 120mg |
| Total Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 6g |
These values are approximate.
For precise values, it’s recommended to use a nutrition calculator with the exact measurements and brands of ingredients used.
Difficulty Level
Medium. While the ingredients are straightforward, combining lemon and lavender requires a delicate balance to ensure neither flavor overpowers the other.
Storage
Unfrosted Cupcakes:Â 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.Â
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.
Serving:
Frosted cupcakes should be removed from the refrigerator about 20-30 minutes before serving.Â
This allows the frosting to soften, providing the best texture and flavor.
History
Lemon and lavender have been used in Mediterranean cuisines for centuries.Â
The combination became popular in desserts in the early 20th century in France.Â
With the rise of the keto movement, this classic flavor pairing found its way into low-carb desserts, becoming a favorite among many.
Conclusion
Keto Lemon Lavender Cupcakes are more than just a dessert; they’re an experience.Â
The harmonious blend of citrus and floral notes makes for a refreshing and calming treat.Â
Whether you’re on a keto diet or just looking for a unique dessert, these cupcakes are sure to impress.
FAQs
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
12
servings30
minutes15
minutes150
kcal0
minutesIndulge 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!
Ingredients
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
INGREDIENTS FOR FROSTING
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
Directions
- 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.
Notes
- 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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