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Sugar-free cupcakes filled with lemon flavor and topped with whipped cream cheese made my low-carb dessert dream come true. If you follow the keto diet, you will love this cupcake recipe.

Lemon is one of my favorite flavors -EVER! It is not only delicious but also enhances many dishes by enlightening the overall taste. This juice accounts for an amazing smell while the skin is full of strong orange oil. Use both of them in a nice lemony combination punch package.
The texture of these sugar-free cupcakes is almost like the original. No one will believe that they are eating a low-carb cupcake. And the whipped cream cheese frosting complimented the cupcakes very well. You can add lemon oil to the freezing cream cheese if you want, but I didn't and they were fine. Want to know how good this is? My son has four, while my husband and I are lucky to get one each!

Shake Cream Cheese Froze up

  • 4 ounces of cream cheese, cold
  • 3/4 cup thick cream (6 ounces)
  • 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners)

Lemon Cupcakes are sugar-free

  • 2 ounces of cream cheese, soft
  • 2 ounces of butter, soft
  • 1/3 cup of Sukrin: 1 (or Swerve Granulated)
  • 1/2 teaspoon vanilla extract
  • 1/4 tsp LorAnn Lemon Oil
  • zest of 1 lemon
  • 1/2 cup of Bob's Red Coconut Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs (cold)
  • 1/4 cup thick cream
  • 1 tablespoon of lemon juice


  1. Cream Cheese Frosting: (The stand mixer works best, but the hand mixer also works.) Shake the cream cheese to relax it. Add powder sweetener and whip. Add the thick cream little by little, stir until smooth, then whip until the frosting is stiff and fluffy. Use immediately or cover and chill until needed.
  2. Preparation: Preheat the oven to 350 degrees F. Position the rack in the center of the oven. The excitement and lemon juice. Cover 6 muffin trays with cupcake liners. In a small bowl, shake the coconut flour, baking powder, and salt together to break up the lumps. Add lemon juice to the thick cream.
  3. Method: In a medium bowl, shake the first 6 cupcakes ingredients until light and smooth (1-2 minutes). Add one egg and beat it in the butter mixture until the dough becomes light and smooth (it can break or separate, it's OK). Add 1/3 dry ingredients and stir until they are completely combined, making sure the texture is light and soft. Remember that we want a light and smooth texture - almost like a mousse during this process.
  4. Add more eggs and beat until evenly mixed. Add half of the remaining dry ingredients, shake again. Add the last egg, beat until evenly mixed, followed by the last dry ingredient. Finish by adding thick cream, shake until the mixture is thick but still light and fluffy.
  5. Spoon the thick mixture into a zip-lock plastic bag and cut into corners, producing a hole about 3/4 to 1 inch. Place the corner of the slice into the muffin liner and squeeze the dough into a fat rounded mound, fill the muffin liner about 3/4 full. Repeat for each muffin liner, adding the remaining batter to the dough that needs a little more. Break any crest with your finger. Remove the pan a few inches from the counter and let it fall.
  6. Bake: Place the pan in the oven. Rotate the oven to 400 degrees for 5 minutes. Then turn the oven back to 350 ° and bake the lemon cupcake for another 15-20 minutes. They are ready when they feel hard when pressed with fingers, but it still sounds moist. Remove from the oven and let it cool for five minutes before gently removing it from the pan and placing it on the cooling rack to cool completely before freezing.
  7. Frost: Cut the end of a liter-sized zip-loc bag and insert the large open-star end. Spoon the cream cheese frosting into the bag and turn the bag over the frosting. Starting from the outside edge of the cupcake, squeeze the frosting in a spiral so that the diameter is smaller when the pipe. If it isn't perfect, scrape the freezing and add it back to the bag.
  8. Leave the lemon cupcakes covered and cool for 5-7 days. Make 6 very frozen cupcakes.