Looking for a low carb contribution for a party? No-one will guess these fluffy cupcakes are a low carb treat you can enjoy without spiking your blood sugars.
Lemony Blueberry Cupcakes
At less than 2.8 g of carbs per serve these cupcakes are a great treat to have on hand when cravings strike.Â
Ingredients
- 1 pack Simply Swap Foods Vanilla Cupcake Mix
- 1 tbsp lemon rind, finely grated (tightly packed)
- ¾ cup blueberries (fresh or frozen)
- ½ cup salted butter, melted (125 g)
- ¼ cup lemon juice
- 3 large eggs, (60 g)
- â…“ cup preferred milk, (eg. coconut, almond, full fat dairy etc)
Instructions
- Preheat oven to 170°C and line a 12-hole muffin tray with paper cases.
- Pour the cupcake dry mix content, lemon rind and blueberries into a large bowl and stir to mix well.
- In a separate bowl, whisk together melted butter, lemon juice, eggs and milk.
- Pour wet ingredients into dry ingredients and fold together gently.
- Pour mixture into lined muffin tray and bake for approx 35-40 mins or until cakes are golden brown on top and spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).
- Leave cakes in the tray for 5 minutes before removing to cool on wire rack.
Notes
This popular tangy combination is delicious and so easy using our low carb vanilla cake mix. This recipe will work with any citrus and any berry so feel free to use your favourites! Un-iced cupcakes freeze really well for up to six weeks and only take about 30 minutes to defrost at room temperature.
Nutrition (per serve)
Net Carbs: 2.8gProtein: 5.8gFat: 18.6g
