Bring these Low Carb Lemon and Blueberry Cupcakes to any brunch gathering and watch them disappear!
These fluffy, fruity treats are easy to make and perfect for satisfying that sweet craving without the blood glucose spike.
With under 2.8g carbs per cupcake, they’re keto-friendly and a guilt-free indulgence you’ll want to have on hand for any occasion, including a quick and simple grab-and-go breakfast on busy mornings!
Prep Time | 10 mins |
Cook Time | 35 mins |
Meal Time | Breakfast |
Servings | 12 |
Carbs | 2.8g |
Tangy, fluffy Low Carb Lemon and Blueberry Cupcakes—less than 2.8g carbs per serve and bursting with fruity flavour. Perfect low carb treat!
More on how low carb can help health
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Simply Swap Foods Vanilla Cupcake Mix:
Lemon Rind & Lemon Juice:
Blueberries:
Fresh or frozen, blueberries add natural sweetness and juicy bursts of flavor while keeping carbs low.
Butter and Eggs:
Essential for achieving that soft, fluffy cupcake texture.
Milk:
Keeps the batter smooth and flexible, allowing you to choose your favorite low carb milk option.
Low Carb Lemon Blueberry Cupcakes
Ingredients
- 2 cups almond flour, 200 g
- ¼ cup coconut flour, 25 g
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup monkfruit sweetener, 100 g
- 1 tbsp lemon rind, finely grated; tightly packed
- ¾ cup blueberries, fresh or frozen
- ½ cup salted butter, 25 g; melted
- ¼ cup lemon juice
- 3 large eggs, 60 g each
- â…“ cup milk, coconut, almond or full-fat dairy
COOK MODE
Instructions
- Preheat oven to 170°C and line a 12-hole muffin tray with paper cases.
- In a large bowl, combine almond flour, coconut flour, baking powder, salt, and sweetener. Stir in lemon rind and blueberries.
- In a separate bowl, whisk together melted butter, lemon juice, eggs and milk.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Divide the mixture evenly between the 12 muffin cases.
- Bake for 35–40 minutes, or until the cupcakes are golden and spring back when lightly touched in the centre (or a skewer inserted comes out clean).
- Leave cupcakes in the tray for 5 minutes before transferring to a wire rack to cool.
Recipes based on packaged mixes are useless as apart from being unavailable outside Australia one has no control of the ingredients. Many of us have food sensitivities.
Hi Sharyn, thanks for sharing your feedback with us. These offering packaged options (part of our affiliate products) are for those people who like the convenience.
For NZ based members, we suggest trying these low-carb vanilla cupcake mixes available in your area. Here are a couple of options you might consider:
PBCo Low Carb Vanilla Cupcake Mix (260g): https://lovepbco.com/products/low-carb-vanilla-cupcake-mix
Noshu 98% Sugar Free Vanilla Cupcake Mix:https://www.woolworths.co.nz/shop/productdetails?stockcode=84605&name=noshu-98-sugar-free-cupcake-mix-vanilla
These options should help you enjoy delicious low-carb vanilla cupcakes while staying aligned with your dietary preferences.
We hope this helps!
I am disappointed that I am unable to make these cupcakes as they are based on a bought packaged base unavailable in NZ. Relying on packaged food counteracts my diabetic attitude of knowing what I am choosing to consume.
Made these cupcakes today. Very nice. Only mistake was I did not use baking cups so some stuck to the pan. Still edible