A good keto dessert recipe should always be on hand! In this case, it’s a delightful cupcake with a classic vanilla and lemon flavor. The delicate texture, hints of almonds in the flavor, and subtle mouthwatering frosting is an unforgettable combination!
When the mood for cooking is especially spicy, I add berries and nuts to the cupcake.
As a sweetener, I recommend using granulated sweetener specifically, which is a one-to-one ratio to regular sugar.
Cooking time 120 minutes
Number of servings 16
Ingredients :
Almond flour 250g
Cheese cream 200g
8 room temperature hen eggs
Erythritol 175 g
Soft butter 50g
Fat cream 3 tablespoons
Baking powder 1.5 tsp.
Vanilla extract 1.5 tsp.
Lemon extract half a tsp.
Salt to taste
Step 1
Preheat the oven to 180°C. In a large bowl combine the room temperature butter, the cream cheese and 150g of the sweetener
Step 2
Mix with a mixer until smooth and fluffy
Step 3
Add the eggs, lemon extract and one and a half teaspoons of vanilla extract and mix thoroughly with a mixer.
Step 4
In a separate bowl, mix together the flour, baking powder, and salt
Step 5
Slowly incorporate the dry ingredients into the cream mixture and beat with a mixer
Step 6
Oil a baking dish and place the batter in it. Bake for 60 minutes. Check if the muffin is ready with a toothpick, poking the muffin in the center – it should be dry. Depending on the oven, the muffin may take up to two hours to bake.
Step 7
If you want to make the frosting, mix the cream, sweetener and vanilla extract and whisk. Wait until the cupcake has cooled completely and then apply the frosting in a thin layer
Bon appetit!
Energy Value per Serving
Calories from fat 211
Calories: 254
Fats: 23.4g
Carbohydrates: 4.4 g
Fiber: 1.9 g
Assimilable carbohydrates: 2.5 g
Protein: 7.9 g
