HOW TO MAKE KETO LEMON CUPCAKES – SOFT, MOIST & DELICIOUS WITH 3 FLOUR OPTIONS !


If you love anything lemony, you’ll definitely love these Keto Lemon Cupcakes. They are soft, moist, flavorful and delicious. This is a further introduction of sunflower seeds which I have made into keto bread, cookies and cakes. Not only are sunflower seeds cheap but they are a healthier alternative to low carb baking.

Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins are worked as the antioxidants that can protect our body cells against free radicals damage. Also, these play a role in various chronic diseases. In addition, these sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids.

Ground raw sunflower seeds have the same ratio as almond flour. But due to the higher fat content in sunflower seeds, the moisture level has to reduced otherwise, the cake will be too moist. I have also provided options for you to use coconut or almond flour with a slight adjustment on the amount of liquid.

The lemon buttercream makes the cake taste so lemony hence, highly recommend you make the frosting as well which is actually very easy. All 3 versions are soft, moist and delicious so its just a matter of which flour you prefer to use.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1EBXvHqXuPh5DOqB2v0GBnKbajwnytc7y7jwTdf3oTJ4/edit?usp=sharing

NUTRITION INFO
GROUND SUNFLOWER SEED VERSION
[ Total Servings = 10 Big Cupcakes ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 1.1 g
Net Carb = 3.5 g
Calories = 264
Total Fat = 26.3 g
Protein = 4.9 g

COCONUT FLOUR VERSION
[ Total Servings = 7 Big Cupcakes ]
Per serving ;
Total Carb = 4.8 g
Dietary Fiber = 0.7 g
Net Carb = 4.1 g
Calories = 315
Total Fat = 31.8 g
Protein = 3.7 g

ALMOND FLOUR VERSION
[ Total Servings = 10 Big Cupcakes ]
Per serving ;
Total Carb = 7.8 g
Dietary Fiber = 2.6 g
Net Carb = 5.2 g
Calories = 359
Total Fat = 33.5 g
Protein = 7.5 g

Note: For best results, weigh the ingredients.

INGREDIENTS
DRY INGREDIENTS
Ground Raw Sunflower Seeds = 360 g / 3 cups (Please refer to this video on how to grind the sunflower seeds – https://youtu.be/azM2TFxauVA )

Other Flour Options;
1. Coconut Flour = 90 g / 3/4 cup
2. Almond Flour = 360 g / 3 cups

Baking Powder = 8 g / 2 tsp
Baking Soda = 2 g / 1/2 tsp
Allulose = 50 g (This amount is low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter between 80 to 100 g. You can also use any keto friendly sweetener.)
Salt = 2 g / 1/2 tsp
Lemon Zest = From 1 lemon

WET INGREDIENTS
Unsalted Butter (Melted) = 60 ml / 1/4 cup
Eggs = 4 large
Fresh lemon juice = 80 ml / 1/3 cup
Whipping Cream = 120 ml / 1/2 cup (You can also use coconut cream, sour cream or yogurt)
NOTE: For Coconut and Almond flour versions, the whipping cream should be increased to 160 ml. This is because sunflower seeds have higher fat content hence, the amount of liquid needs to be reduced otherwise, the cake is too moist. The rest of the ingredients remains the same)

DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the wet ingredients and whisk until well combined.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until smooth and thick.
5. Pour the batter into paper cups about 1/2 to 3/4 high. In the video, I used big and firm paper cups so I got 10 servings only. If you use small paper cups, you should get more servings around 16 to 18. For coconut flour version, the batter is lesser in volume hence, it will yield a few servings lesser.
6. Bake for about 15 to 20 mins or until a wooden skewer comes out clean.
7. Let the cake cool completely before frosting.

LEMON BUTTERCREAM FROSTING
Unsalted butter (softened) = 120 g / 1/2 cup
Powdered Sweetener = 90 g / 3/4 cup (I used Erythritol which I grind until powdery but you can use any keto friendly powdered sweetener)
Whipping Cream = 30 ml / 2 tbsp
Salt = 1 tsp
Fresh lemon juice = 45 ml / 3 tbsp
Lemon zest = Zest from 1 lemon

DIRECTIONS
1. In a bowl, add the butter and powdered sweetener. Use a hand held mixer to whisk until creamy and pale in color. You can also whisk it manually.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Fill the lemon buttercream into piping bags with suitable piping tips and secure the ends properly.
4. Chill while waiting for the cake to cook and cool completely.
5. Once the cake is cooled, frost it. Sprinkle with more lemon zest but this is optional.
6. The frosted cupcakes can be refrigerated for a few days. For freezing, it’s better to freeze them without the frosting so that they can be kept for months.

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