Keto with Kimberly

Makes 10 cupcakes. Macros per serving for cupcakes iced with keto lemon frosting: 255 calories, 5 net carbs, 22 grams of fat, and 7.5 grams of protein.

Ingredients:

1 1/2 cups of almond flour

1/3 cup powdered erythritol or monk fruit sweetener (I use Swerve Confectioners)

1 tsp. of baking powder

1/4 tsp. of salt

3 large eggs

1/3 cup of melted butter

1/4 cup of fresh lemon juice

Zest of 1 lemon (don’t skip this because this is where the magic of this recipe lives)

1 tsp. of pure vanilla extract

Directions:

Preheat oven to 350°F and line a muffin tin.

In a medium bowl, whisk together almond flour, sweetener, baking powder, and salt.

In a separate bowl, beat the eggs, melted butter, lemon juice, lemon zest, and vanilla together using an electric mixer.

Combine wet and dry ingredients until smooth with mixer.

Divide batter evenly into cupcake liners (about 3/4 full).

Bake for 18–22 minutes, until set and lightly golden.

Let them cool completely before frosting.

Keto Lemon Cream Cheese Frosting

Ingredients:

4 oz. of cream cheese, softened

2 tbsp. of butter, softened

1/3 cup of powdered sweetener (I use Swerve Confectioners)

1 tsp. of lemon juice

Lemon zest, to taste

Directions:

Beat everything together with an electric mixer until fluffy. Frost each cupcake generously. Enjoy!