Low Carb Lemon Cupcakes

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, zest and juice

• Refrigerated

  • 6 Eggs

• Condiments

  • 3 tbsp Stevia, granulated
  • 1 Stevia, granulated

• Baking & Spices

  • 250 g Almond flour, ground
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 100 g Cream cheese
  • 100 g Yoghurt, unsweetened natural

Found on ditchthecarbs.com

Description

Ingredients

• 2 medium lemons (total 120g/ 4 oz) quartered. I use Meyer lemons.
• 6 eggs
• 250g / 9 oz almond flour/ground
• 1 tsp baking powder
• 3 - 4 tbs granulated stevia, or sweetener of choice, to taste
• 1 tsp vanilla
• ¼ tsp salt
• 100g / 3.5 oz unsweetened natural yoghurt
• 100g / 3.5 oz softened cream cheese
• granulated stevia, or sweetener of choice, to taste
• lemon zest and juice to taste

Directions

• Place the lemon quarters (make sure to remove any seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of lemon peel in the final baking mix.
• Add all the other ingredients. Pulse until smooth.
• Place a spoon of the batter into each mini cupcake case.
• Bake at 180C/350F for 10-12 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thouroughly.
• Mix the softened cream cheese with the natural yoghurt with a fork until smooth.
• Add the lemon zest and juice.
• Slowly add stevia or sweeter until you it is to your taste. Some will prefer it with no sweetener and quite a sour taste, others are not ready for this and may require more sweetener.
• When the cupcakes are completely cold, decorate the low carb lemon cupcakes with the icing/frosting. Top each one with a tiny piece of lemon as shown.

Nutrition