These lemon cupcakes are like summer in your mouth! Bursting with fresh and tangy lemon flavor, these eye-catching treats are topped with elegant swirls of sweet raspberry cream cheese frosting. The fitting combination makes for a heavenly summer dessert fit for any occasion. These tantalizing cupcakes are so light and flavorful that no one will guess that they’re ketogenic!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

For the lemon cupcakes:
2 1/3 cups almond flour
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon xanthan gum
¾ cup granulated stevia/erythritol blend
2 tablespoons lemon zest
2 tablespoons melted butter
3 large eggs
¾ cup unsweetened almond milk
1 tablespoon vanilla extract
2 teaspoons lemon extract

For the raspberry frosting:
16 ounces cream cheese, softened
2 tablespoons butter, softened
1/3 cup granulated stevia/erythritol blend
¾ cup unsweetened frozen raspberries
3 tablespoons whipping cream
1 teaspoon lemon juice
1 teaspoon vanilla extract

*The stevia erythritol blend we use in this recipe is twice as sweet as sugar—one teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

Nutrition Summary:
This makes a total of 12 servings of Lemon Cupcakes with Raspberry Frosting. Each serving comes out to be 336.67 Calories, 30.51g Fat, 5.76g Net Carbs, 8.91g Protein


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