Low-Carb (Keto) Lemon Cupcakes

I recently started a low-carb diet. It's been pretty rough, seeing how several years of my life I've basically subsisted off popcorn and candy (both big no-nos on the keto diet). But I've found a few low-carb treats that have really helped!

Most recently, I've discovered an amazing low-carb recipe for lemon cupcakes. The original recipe can be found here, but I tweaked it for easier measurements and the fact that I don't have any Meyer lemons on hand. Also, I'm a bit of a pig who doesn't have mini cupcake pans and wouldn't want to eat mini cupcakes anyway. Top them with your favorite low-carb frosting.

This recipe made me 18 cupcakes. When I plugged the recipe into MyFitnessPal (without frosting), it told me one cupcake had 1.2g net carbs, which is amazing for how delicious they are.

Raspberries are extra carbs.
 You'll start with 2 1/2 cups of almond flour. If you can, you'll want to use blanched almond flour (in which the "skin" is removed before grinding) which is a much less bitter flour. When measuring almond flour for baking DO NOT compact the flour, even as you're scooping it out. Almond flour is much heavier than all-purpose white flour, so you want to be careful or you'll end up with dry, crumbly cupcakes. Just lightly scoop the flour and then use a knife to skim off the extra flour. This will leave you with a few pits in your cup of flour, which is definitely okay.

Measure out and mix everything together except for the stevia. Then add the stevia to taste. I added 1/2 cup of my cheap sugar-equivalent stevia from walmart, but most low-carb sweeteners are actually sweeter, so you may want less. There is no right or wrong answer here. Start low, then gradually increase. You can always add more; it's really hard to remove once it's mixed in.

The batter will be really runny at this point. I'm talking about the consistency of pancake batter. I ended up using a ladle to add the batter to the cupcake liners. A serving spoon just wasn't going to cut it. Before ladling, you may want to spray your cupcake tin or liners with a bit of veggie oil. I found that the paper liners stuck to the cupcake more than I wanted, and I missed out on that layer of delicious lemony goodness.

I'm only tipping this ladle about 45 degrees here.
Very runny consistency.

Then you'll bake them at 350° for 14-16 minutes.

print recipe

Lemon Keto Cupcakes
  • 2 1/2 cups Almond Flour
  • 1/2 cup Lemon Juice
  • 6 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • Stevia
Measure the almond flour without compacting it.Add and mix all ingredients except the stevia.Add stevia to taste.Spoon the batter into greased cupcake tin. Fill about 3/4 full.Bake at 350° 14-16 minutes or until toothpick inserted in the center comes out clean.
Prep time: Cook time: Total time: Yield: 18 cupcakes


  1. When I was young, I used to compile low carb recipes in a file, and used to try them more often. Now, my son does the same, but he finds new recipes online.

    1. Hi. So you can use regular sugar of 1/2 cup in place of stevia?


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