Keto Lemon Cream Cheese Frosting
If the thought of a lemony cake makes your mouth water, you're not alone. Lemon cake appears to be a favorite of nearly everyone. This keto naked lemon cake was such a hit in our house that we had to quickly freeze slices of it because it was so hard to stop eating!
Important: I've started a home keto bakery since this post, and everything has changed. Baking thousands of cakes has taught me a lot. I've changed the technique in this recipe, and I promise you'll love it. Last night, I remade it for a friend's birthday, and 12 people got to try it. They adored it, and no one believed it was a keto cake.
This cup cake was originally made for my 20th wedding anniversary, but it has now become the special occasion cake.
You have no idea how hard I worked to get this cup cake just right. When I first made this cup cake, I squeezed 8 lemons and measured out all of my ingredients, but the cake was a flop. It's not just a flop. It was a disaster because it had to be thrown away. After two years and hundreds of cup cakes sold in my keto bakery (including over 6,000 cupcakes), I have perfected this lemon cup cake recipe.
8 ounces cream cheese (room temperature)
12 oz. unsalted butter (room temperature)
12 teaspoon lemon extract
2 tablespoons fresh lemon juice
14 cup Swerve, Confectioners'
1 tsp fresh lemon zest
Cream cheese should be mixed in an electric mixer or with a hand mixer on medium high speed until smooth. Then add Swerve and continue to beat until smooth.
Mix in the remaining ingredients for 10 minutes on medium high. This adds fluffiness and aids in flavor combination. Fill an icing bag with your preferred icing tip and frost each cupcake.
Serving Size 41g
Total Fat 14g
Total Saturated Fat 9
Total Carbs 11g
Dietary Fiber 1g
Net Carbs: 1g
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