My favourite delicious lemon keto cupcakes
These cupcakes do not trigger insulin, and are perfect for those who are trying to lose weight, stabilise energy levels, sleep better, type-2 diabetics and if you are insulin resistant.
They are gluten free, sugar free and flour free.
5 tablespoons butter, softened
3/4 cup granulated stevia
120g cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon baking powder
1 1/2 cups almond flour
3g net carbs per serving
Preheat oven to 180 degrees
In a large mixing bowl, add the softened butter, sweetener, softened cream cheese. Cream together until the mixture is smooth.
Crack the eggs into the bowl, add lemon juice, lemon zest, and vanilla extract. Blend until smooth for a minute or so using a hand mixer.
In a separate smaller bowl, mix the baking powder with almond flour. Slowly add that mixture to the cake batter, and mix for a few minutes until combined.
Pour batter into cupcake cups and bake for 25 mins