Blueberry Cupcakes
Keto blueberry cupcakes made with coconut flour and topped with sugar-free cream cheese frosting.
🍳 Cook: 15 min🍽️ Makes 12
Ingredients
| 110 g | butter, melted | |
| 4 tbsp | 60 ml | granulated sweetener of choice |
| 50 g | coconut flour | |
| 1 tsp | 5 ml | baking powder |
| 1 tsp | 5 ml | vanilla |
| 2 tbsp | 30 ml | lemon juice |
| 2 tbsp | 30 ml | lemon zest |
| 8 | eggs - medium | |
| 120 g | fresh blueberries |
Instructions
- Mix the melted butter, sweetener, coconut flour, baking powder, vanilla, lemon juice and zest together.
- Add the eggs, one at a time, mixing between each addition.
- Taste the cupcake batter to ensure you have used enough sweetener and flavours to mask the subtle taste of coconut from the coconut flour.
- Divide the mixture between 12 cupcake cases.
- Press in a few fresh blueberries in the batter of each cupcake.
- Bake at 180C/350F for 15 minutes, or until golden on the outside, and cooked in the centre. Ovens will vary so test as the cupcakes are baking.
- Cover with sugar-free cream cheese frosting. Vanilla or lemon flavour is perfect. Garnish with fresh blueberries and lemon zest.