Keto Lemon Blueberry Cupcakes

These Keto Lemon Blueberry Cupcakes are fluffy & light. They have citrus flavors and are perfect enough to have for breakfast & dessert. These cupcakes are perfectly sweet, moist, and keto-friendly, which fulfill all our sweet desires without breaking the carb limit. The blueberries offer tiny bursts of natural sweetness, and each mouthful is soft with a hint of lemon. We can have these cupcakes plain or along with frosting of cream cheese for the indulgent taste & look.  Keto Lemon Blueberry Cupcakes have only 3 g net carbs per serving with only forty minutes of preparation time. We can make use of coconut oil instead to prepare a dairy-free variety of these cupcakes.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Caloric content: 180 kcal
• Prep time: Fifteen minutes
• Cook duration: Twenty-five minutes
• Overall duration: Forty minutes
• Portion size: 1 cupcake
• Cuisine: American
• Course: Dessert, Breakfast
• Diet: Keto
• Yield: 12 cupcakes

EQUIPMENT:

• Mixing dish
• Cupcake tin
• Hand mixer
• Spatula
• Paper liners

INGREDIENTS:

• 1 & ½ cups almond flour
• ½ cup Erythritol
• 2 tsp. baking powder
• ¼ tsp. salt
• 3 large eggs
• ¼ cup keto almond milk
• ¼ cup melted butter
• 1 tsp. vanilla extract
• 1 lemon zest
• 2 tbsp. lemon juice
• ½ cup blueberries

INGREDIENT NOTES:

ALMOND FLOUR:

• It provides a slight nutty taste & a soft, supple texture.  Use finely ground flour for a smooth batter.  It keeps the cupcakes minimal in carbohydrates.

ERYTHRITOL:

• Erythritol is a keto-friendly sweetener that will not break this keto diet.  Adjust the amount to taste.  It dissolves readily in wet substances.

BAKING POWDER:

• The cupcakes stay fluffy and rise because of the baking powder.  Make sure it’s fresh for optimal effects.  It blends nicely with almond flour.

SALT:

• Salt enhances all flavors, which also counteracts sweetness.  A tiny pinch will do.  It also highlights the notes of lemon.

EGGS:

• The cupcakes gain shape and richness from the eggs.  Use room temperature for best mixing.  They aid in the batter’s uniform ascent.

ALMOND MILK

• The batter remains wet and light because of the almond milk.  Use unsweetened to remain keto-friendly.  Use alternate plant-based milks instead.

BUTTER:

• Butter or coconut oil provides the moisture content & indulgence in these cupcakes.  Gently melt before combining.  It enhances flavor and texture.

VANILLA ESSENCE:

• Vanilla essence improves the flavor overall.  It goes really well with lemon.  The finest flavor comes from pure extract.

LEMON JUICE:

• Lemon juice and zest provide fresh citrus flavor, which brightens all the cupcake flavors. It provides the natural taste and increases the sweet taste of blueberries.

BLUEBERRIES:

• Blueberries provide a natural sweet taste with each bite. Fold the blueberries gently to avoid color bleeding. Fresh ones provide the best taste.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

1. Line the muffin liners in the tin and preheat the oven to 350° F.
2. Combine the erythritol, baking powder, almond flour, & salt in a dish.
3. Beat almond milk, lemon zest, melted butter, eggs, vanilla extract & lemon juice till it gets creamy in a separate dish.
4. Then we gently combine both of these components with each other.
5. Distribute the batter equally in 12 muffin liners.
6. We bake these muffins for 22-25 minutes till they get properly browned.
7. Carefully fold in the blueberries.
8. Cool these cupcakes and serve them warm.

SERVING SUGGESTIONS:

BEVERAGES:

• Keto iced coffee
• Unsweetened almond milk latte
• Herbal tea
• Sparkling water with lemon

BREAKFAST/BRUNCH PAIRING:

• Keto scrambled eggs
• Avocado slices
• Smoked salmon

DESSERT PAIRING:

• Keto whipped cream
• Cream cheese frosting
• Sugar-free lemon glaze

SNACK IDEAS:

• Mixed nuts
• Dark chocolate
• Coconut chips

OCCASIONS:

• Afternoon tea
• Brunch gatherings
• Keto parties

TIPS:

• Fold the blueberries softly so they don’t lose their color.
• Cool the cupcakes, then frost them so it doesn’t melt.
• Put these cupcakes in the covered box when they get cool.
• Add an extra half teaspoon of lemon extract to the batter of these muffins to provide a strong lemon taste.

STORAGE INFORMATION:

FRIDGE:

• Store these muffins in the covered dish for five days.

FREEZER:

• Wrap these cupcakes in the plastic wrap and freeze them for three months.

FAQs:

Will we have these cupcakes on a keto diet?

• We can easily have these cupcakes on a keto diet. These will contain only 3 g net carbs per portion.

Can I use frozen ones instead of fresh blueberries?

• Yes, we can use frozen blueberries instead. Fold them frozen and don’t thaw them, so the color will not spread.

Will we use coconut flour instead?

• We can use coconut flour. It makes the cupcakes dry, so we have to alter the recipe to add the moisture content accordingly.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

• Calories: 180 kcal
• Fat: 14 g
• Carbs: 6 g
• Vitamin C: 7.2 mg
• Fiber: 3 g
• Net Carbs: 3 g
• Protein: 6 g
• Vitamin A: 0.54 mg
• Calcium: 60 mg
• Iron: 1.44 mg