cupcake

Some assembly required

On this blog, I try to feature as many easy recipes as I can. But, sometimes, the extra effort to make a keto version of a favorite requires a bit more work. When I was working, our family had a Friday tradition (honestly we stole it fair and square from some friends of ours); Fridays were cupcake day! On the way home from work, we would stop by our favorite cupcake shop and get a variety of their wonderful gluten-free cupcakes. One of my favorites was their Raspberry Lemonade Cupcake. They were a yummy filled cupcake, that was just the right amount of tart and sweet. Yeah, my inner carb junkie, was on a high after one of those beauties. Because, I am a curious sort, I figured out the approximate net carbs for one of those cupcakes and it’s only 46 g. That’s only my entire carb load for 2 days…lol! I knew after looking at that, I would, at some point, attempt a keto’ized version.

Well, this weekend my in-laws are celebrating 50 years together! What better excuse could I have than that to recreate these (my mother-in-law is following a keto lifestyle also). As the title above suggests, these are not a cupcake to make if you are in a hurry. There are multiple steps involved to creating them. But, having sampled one of the minis (you will understand once you see the recipe); I think they are worth the effort for a special occasion.

Feel free to share your favorite cupcake recipes in the comments, or if you have a request for a specific cupcake, I am always looking for a new challenge!

Keto Lemon Raspberry Cupcakes

Course Dessert
Cuisine Keto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Cupcakes
Calories 194 kcal

Ingredients

Cupcakes

  • 4 Tbsp butter
  • 1/4 cup keto sweetener
  • 2 egg
  • 3 egg whites (save yolks for filling)
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp lemon juice
  • 2/3 cup nut or seed flour
  • 1/4 cup coconut flour
  • 2 Tbsp flax seeds finely ground
  • 2 tsp baking powder

Filling

  • 4 Tbsp butter
  • 3 Tbsp keto sweetener
  • 3 egg yolks
  • 1 1/2 Tbsp lemon juice
  • 1/2 tsp grass-fed gelatin
  • 2 Tbsp freeze dried raspberries finely ground

Frosting

  • 2 Tbsp freeze dried raspberries finely ground
  • 1 Tbsp lemon juice
  • 1/4 cup keto sweetener powdered (you can do this and raspberries in a small coffee grinder)
  • 2/3 cup heavy cream
  • 8 oz. cream cheese may substitute creme fraiche but, may want to add a bit of gelatin to give it more structure

Instructions

Cupcakes

  1. Preheat oven to 350° F. Add cupcake liners to 12 serving muffin tin

  2. In mixer, cream butter and sweetener together. Separate 3 eggs, adding whites to mixer bowl and set 3 yolks aside. Then add remaining wet ingredients and mix well.

  3. Add in dry ingredients and beat on high speed for about 2 mins. 

  4. Batter should be fluffy.

  5. Using ice cream scoop. Scoop equal parts of batter into 12 cupcake liners.

  6. Bake 30-35 mins or until cupcakes are golden and springy on top. Set aside to cool (I like to take them out of the pan, as they cool faster).

Filling

  1. Beat egg yolk and add to a small saucepan or double boiler. Grind raspberries into powder (I use a small coffee grinder for this), then add remaining ingredients except gelatin. Heat over medium heat stirring frequently.

  2. Once mixture is hot, sprinkle gelatin over top and mix until thoroughly dissolved. Continuing stirring mixture until it begins to thicken.

  3. Once mixture has thickened, remove from heat and set aside, it will continue to thicken as it cools.

Frosting

  1. In mixer add finely ground raspberries and powdered sweetener, add cream cheese and mix. Add remaining ingredients, adding heavy cream last.

  2. Mix on high speed until frosting becomes fluffy and peaks form (be careful not to over whip as the cream will turn to butter).

Assembly

  1. Once cupcakes are cool. Use a donut hole/small biscuit cutter, and carefully remove a plug from each cupcake

  2. These can be put in mini cupcake liners and eaten as a mini cupcake.

  3. Fill each hole with equal amounts of filling (you could also add one fresh raspberry).

  4. Place frosting into pastry bag, or a ziplock with the corner cut out (you can use a cake decorating tip for a prettier cupcake) and pipe frosting over cupcakes starting from outside edge moving in a circular motion to the center, then pull up for a peak or curl.

  5. Repeat until all the cupcakes have been frosted.

Recipe Notes

total fat 17.5 g

net carbs 4.2 g

protein 5.2 g

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