Keto Copycat Hostess Lemon Cupcakes Low Carb
How does a Hostess lemon cupcake sound on a low carb diet?
AMAZING…right?
Well now you can have a keto low carb copycat Hostess lemon cupcake with this simple, quick and easy keto recipe.
A low carb lemon cake filled with creamy goodness.
Sweets were hard for more to give up a ketognic diet but with just the right ingredients you can make your favorite snacks into low carb treats.
Make a delicious low carb version of your favorite lemon cupcake from Hostess.
An easy low carb recipe that will fit into any keto meal plan.
Gluten free, sugar free, healthy baked goods that are homemade not store bought.
These lemon cupcakes make great low carb keto desserts, keto snacks or hey even a keto breakfast (if you like cupcakes for breakfast).
Everyone is going to love this keto recipe and ask you to make it over and over again.
So if you are looking for the BEST keto lemon recipe – search NO further.
Grab some keto friendly ingredients and learn how to make keto lemon cupcakes with this tasty and delish recipe.
Check out these other
Keto Copycat Recipes
Keto Copycat Hostess Ding Dongs
Keto Copycat Starbucks Vanilla Scones
Keto Copycat Starbucks Lemon Loaf Bread
Keto Copycat Girl Scout Thin Mint Cookies
Keto Copycat Krispy Kreme Donuts
Keto Copycat Hostess Chocolate Cupcakes
How To Make Keto Copycat Hostess Lemon Cupcakes
Preheat the oven to 350 degrees.
Place the ingredients for the cupcakes
into a mixing bowl
and blend
until smooth.
Fill 8 cupcake liners almost to the top with the batter in a muffin tin, and bake for 22-25 minutes until cooked through completely.
Let the cupcakes cool to room temperature.
Remove the cupcake liners, and use a knife or small round cookie cutter to cut a hole in the bottom of each cupcake.
Be careful not to go all of the way through.
Cut off all but the very top of the piece that you remove from the center of the cupcake, this will serve as a cap on the bottom of the cupcake once it has been filled with the cream.
In a mixing bowl, blend the ingredients for the cream filling
with the exception of the xanthan gum.
Blend until stiff peaks have formed.
Sprinkle the xanthan gum over the cream mixture, and stir until it thickens.
Pipe the filling into the center of each cupcake
and place the cake cap on the bottom to hold in the cream when you are done.
Mix together the ingredients for the icing
and reserve a small amount to keep white for the swirl on the top of each cupcake.
Add some yellow food coloring to the remaining icing
and ice the top of each cupcake.
Pipe a swirly design over the top of each cupcake with the reserved white icing.
Serve and Enjoy
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Keto Copycat Hostess Lemon Cupcakes
Ingredients
For the cupcakes:
- 2 cup Almond flour
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- 2 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- ½ cup Oil
- 3 Eggs
- 3 tablespoon Heavy whipping cream
- 1 teaspoon Vanilla extract
For the filling:
- ¼ cup Swerve confectioners sugar substitute
- ¼ cup Heavy whipping cream
- ½ teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- ¼ teaspoon Xanthan gum
For the icing:
- ¼ cup Swerve confectioners sugar substitute
- 3-4 tablespoon Heavy whipping cream
- ¼ teaspoon Vanilla extract
- Yellow food coloring
Instructions
- Preheat the oven to 350 degrees.
- Place the ingredients for the cupcakes into a mixing bowl, and blend until smooth.
- Fill 8 cupcake liners almost to the top with the batter in a muffin tin, and bake for 22-25 minutes until cooked through completely.
- Let the cupcakes cool to room temperature.
- Remove the cupcake liners, and use a knife or small round cookie cutter to cut a hole in the bottom of each cupcake. Be careful not to go all of the way through.
- Cut off all but the very top of the piece that you remove from the center of the cupcake, this will serve as a cap on the bottom of the cupcake once it has been filled with the cream.
- In a mixing bowl, blend the ingredients for the cream filling, with the exception of the xanthan gum. Blend until stiff peaks have formed.
- Sprinkle the xanthan gum over the cream mixture, and stir until it thickens.
- Pipe the filling into the center of each cupcake, and place the cake cap on the bottom to hold in the cream when you are done.
- Mix together the ingredients for the icing, and reserve a small amount to keep white for the swirl on the top of each cupcake.
- Add some yellow food coloring to the remaining icing, and ice the top of each cupcake.
- Pipe a swirly design over the top of each cupcake with the reserved white icing.
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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