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FP Lemon Cupcakes (keto, low carb)

A healthy version of a lemon cupcake with a tart lemon frosting that will knock your socks off!
Course Dessert
Servings 9


  • 2 c. THM baking blend
  • 1/4 c. gentle sweet or sweetener alternative
  • 1/2 c. applesauce yes it's an E food, but spread out among 18 cupcakes it's fine to use in an FP cupcake
  • 1 egg
  • 6 T. egg whites
  • 1/2 c. greek yogurt
  • 1/3 c. unsweetened almond milk
  • 2 t. baking powder
  • 1 t. vanilla
  • 3 T. lemon juice
  • 2 T. lemon zest optional but so yummy!
  • 1/2 t. lemon extract you can omit the lemon juice and just use 1 t. lemon extract in total, but the flavor with the juice is better! However, you will need to add some more almond milk (2 1/2 T)so the batter is the right consistency.

Lemon Frosting:

  • 8 light laughing cow cheese wedges
  • 1/2 c. greek yogurt
  • 1/4 c. gentle sweet
  • 2 T. lemon juice
  • 1/2 t. lemon extract
  • lemon zest optional


  • Preheat oven to 350
  • Set 18 cupcake liners in a cupcake pan & spray with non-stick olive oil or coconut oil spray. Set aside. Fill the empty cupcake holes with no batter with water to even out the baking.
  • Mix dry ingredients in a mixer, then add the wet. Mix well
  • Scoop the batter into the cupcake liners & bake for 20 minutes

Lemon Frosting:

  • While the cupcakes are baking, make the frosting
  • Mix laughing cow cheese wedges & greek yogurt together with a hand mixer until well combined
  • Add the sweetener, lemon juice, & extract until well combined
  • Spread the icing or pipe the icing on the cupcakes once they are cooled
  • Zest lemon zest on top to make them look appealing & for more of a lemon flavor!


*If you pipe the frosting then you'll use more of it on one cupcake, although it will look nicer.
**You can smooth the frosting out more by adding 1 T. almond milk
***The batter is not quite as wet as a cake batter but it wetter than a dough batter. You can add some more almond milk if it looks too thick.  (I'd only do 1 T.)