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These keto vegan lemon cupcakes are so zesty, creamy and absolutely delicious. A must for your keto baking.
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INGREDIENTS
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DRY:
220g almond flour
1 tbsp baking powder
sweetener of your choice ( I used 3.5 tbsp erythritol)
A pinch of salt
WET:
3 flax eggs - 3 tbsp ground flaxseed + 9 tbsp water (1 egg: 1 tbsp ground flaxseed + 3 tbsp water)
180g coconut cream (chill overnight and only use the cream part)
1/4 cup lemon juice
zest of 1 lemon
vanilla extract
FROSTING
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125g plant butter (use more if you want more cream)
Sweetener (I use icing erythritol. Taste the cream to see how much you need)
Vanilla extract
DIRECTIONS (CUPCAKES)
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1. Prepare ‘flax eggs’ by mixing ground flaxseed and water in a bowl. Cover and chill in the fridge for 15 minutes.
2. Shift the almond flour and add in the remaining DRY ingredients. Mix well.
3. Adding all the WET ingredients to the Dry ones. Add coconut cream last and adjust the quantity based on the consistency of the mixture. Gently mix all the ingredients together smoothly with a folding action.
4. Spoon the batter in the cupcake mold/cases. Tap the tray gently to remove air bubbles.
5. Bake in a 170C/325F preheated oven for 50-55 minutes. Check at the 40 minute mark, cover the top of the baking tray with a creased baking sheet to prevent the top of the cakes from over-browning. Bake for the remaining time (option to remove the baking sheet for the final 5 minutes)
6. Leave to cool completely.
DIRECTIONS (FROSTING)
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1. Whip the plant butter (room temperature) till it is airy and light. Add in the sweetener, vanilla extract and lemon zest. Mix till silky smooth.
2. Spread or pip on the cupcakes.
3. Option to place a slice of lemon on each cake for decoration.
Enjoy x
