Keto Lemon & Raspberry Cupcakes

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4 from 184 votes

Keto Lemon & Raspberry Cupcakes

30 minutes
Calories 240kcal


  • 2 tablespoons coconut flour (24 g/ 0.8 oz)
  • 1/3 cup almond flour (24 g/ 0.8 oz)
  • 1 teaspoon vanilla powder (24 g/ 0.8 oz)
  • 1/2 teaspoon baking soda
  • 3 medium eggs
  • 2 tablespoons coconut oil (24 g/ 0.8 oz)
  • 1 pinch salt (24 g/ 0.8 oz)
  • stevia (Optional:
  • 2 teaspoons poppy seeds
  • 18 fresh raspberries (24 g/ 0.8 oz)
  • 2 tablespoons water (24 g/ 0.8 oz)
  • 250 grams yogurt (24 g/ 0.8 oz)


  • Preheat the oven to 190 °C/ 375 °F.
  • In a bowl, mix the coconut flour, ground almonds, baking soda, vanilla, salt, poppy seeds lemon zest together.
  • In a separate bowl, crack open the eggs.
  • Add the melted coconut oil, lemon juice and water.
  • Stir.
  • Add the dry ingredients to the wet and mix well.
  • Gently fold in 15 of the 18 raspberries.
  • Line your loose bottomed cupcake tins with a little coconut oil or olive oil to prevent sticking, or option to use cupcake cases and place in the cupcake tins.
  • Divide the mixture into 4 and fill each cupcake tin.
  • Bake in the oven for around 20 - 25 minutes until golden on top and you can insert and remove a skewer without any crumbs sticking.
  • Remove from the oven and allow to cool fully.
  • Meanwhile, press the 3 remaining raspberries through a fine sieve to get the juice.
  • Drain off any water from the top of the coconut yoghurt.
  • Place the thick coconut yoghurt in a piping bag and drizzle in the raspberry juice (the coconut yogurt needs to be thick or it wont pipe - refrigeration before piping is required).
  • Pipe onto of the cupcakes.
  • Alternatively, you can just mix the raspberry juice and coconut yoghurt together and spoon on top.
  • It just looks pretty piped!


Calories: 240kcal

Originally posted 2019-02-20 17:11:33.

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