Sugar Free Lemon Cupcakes with Homemade No Sugar Jam Filling
These sugar free lemon cupcakes are super light and packed with amazing flavors.
Ingredients
Lemon Cake Batter
- ½ cup heavy cream
- 1 egg whole
- 28 grams lakanto monkfruit sweetener
- 3 egg yolk
- ½ tsp baking powder
- ¼ tsp vanilla extract
- ½ cup almond flour
- Pinch of salt
- 1 tbsp lemon juice
- ½ tsp lemon zest
- Yellow vegetable jell coloring
Keto Whipped Cream
- ½ cup heavy cream
- 1 tsp lakanto confectioner's sweetener
Instructions
- Preheat the oven to 350°F.
- Place your cupcake wrappers in muffin baking tins.
- Divide 3 egg yolks. Keep 1 egg white in a separate bowl.
- Beat your egg white until stiff peaks.
- In a separate bowl, beat the heavy cream until stiff peaks. Combine both the beaten egg whites and the heavy cream by carefully folding it together. Keep aside.
- In a separate large bowl, beat your egg yolks with the monkfruit sweetener. Whisk until well combined, then add vanilla extract, almond flour, baking powder, lemon juice, lemon zest and salt. Combine well.
- Fold the egg white and heavy cream mixture with the rest of your ingredients in small increments until all is nice and smooth.
- Pour into your cupcake wrappers and bake for about 20 min or until the center is slightly firm. Let them cool completely before frosting.
Notes
How to Create a Layer Cake out of this Recipe:
1. Triple the cake batter recipe
2. Divide the batter evenly into 3 ( 6” round ) baking pans.
3. Bake for 30 minutes at 350F or until set in the center.
4. Add buttercream frosting and just add 2 tbsp of Keto Raspberry Jam between the layers.
5. Decorate as you please.