Lemon Low Carb Cupcake Recipe made from almond flour
Cake makes you happy! Just because you don’t eat sugar, you don’t have to refuse to enjoy a cake. This Low Carb Cup cake recipe will satisfy your craving for something sweet and fits perfectly into your low carb or ketogenic diet plan.
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Staying at home can sometimes make us sad. Sweet food lifts our mood. If you feel sad and want to eat something sweet that can be prepared quickly and requires few ingredients, then this lemon-low carb cupcake recipe is baked in 3 minutes. Enjoy this low carb cake for dessert or as a snack for evening tea or coffee.
Cake or cupcake
Microwave cupcakes are not as good as real cakes. But they are fantastic in a different way: you can very quickly satisfy the desire for dessert without an oven and you can eat a whole cupcake without feeling guilty afterwards because of the calories.
Cupcakes require much less time to prepare compared to whole cakes and can be made for one or two portions. If you still like to bake whole cake recipes, then you have to try gluten-free lemon cake, vanilla almond cake, apple pie made from almond flour, chocolate cake without baking.
Which cups for cupcakes?
It is not necessary to make this low carb cupcake recipe even in a cup, you can prepare it in any microwave-suitable bowl or in a cask dish. If you don’t have a microwave, then this lemon low carb cupcake recipe can also be prepared in the oven.
Ingredients for lemons Low carb cupcake recipe made from almond flour
I also made glaze for this cup kitchen recipe. The simple ingredients of this low-carbohydrate cupcake recipe with lemon are as follows.
- Blanched almond flour
- Whipped cream
- erythritol (or granulated sweetener),
- Lemon juice
- Baking powder
For the lemon glaze:
- Unsalted butter,
- Whipped cream
- Little lemon juice
- Erythritol (or granulated sweetener)
What oil for cupcake?
I used butter to grease the cups. Coconut oil can also be used.
What flour for cupcake?
I used blanched almond flour in this recipe. You can also use ground almonds, but the texture will be different.
How to make a low carb cupcake recipe?
Grease the inside of a mould or 2 cups or a microwave-proof bowl with melted butter. I used a coffee cup. Mix all the dry ingredients in a separate bowl. Add all the moist ingredients and mix thoroughly with a fork.
If the dough is too liquid, add a little more almond flour. Pour the dough into your top/small bowl/coffee cup and level the top. Heat up in the microwave for about 1 minute. Remove from the microwave and plunge onto a plate.
For the glaze, melt the butter, then stir in the whipped cream, lemon juice and sweetener. Allow to cool until the glaze thickens, but can still be poured. Then pour over low carb cupcake and serve.
Recipe Video – Low Carb Cup Cake Recipe
Video – Youtube
Take the quiz – which cuisine should you cook next on your low-carb diet?
Tips and tricks for Low Carb Cup cake recipe
- You can also bake the low carb cupcake recipe at 180 Celsius or 360 Fahrenheit for about 15 minutes.
- I made this microwave cupcake with both blanched almond flour and ground almonds. If you use ground almonds that are coarser than fine blanched almond flour, add 1-2 extra tablespoons of them so that the dough is not too liquid.
- Cake baked in the microwave is not easy to store, no longer than 30 minutes to 1 hour. After that, the texture dries out very quickly and you lose the porridge-like cake texture.
Cupcakes are easy to make and require few ingredients. If you like cupcakes, then you also need to try this keto blueberry cupcake.