Keto Key Lime Cupcakes

Keto Key Lime Cupcakes

Key Lime Cupcakes

Sugar free Keto Key Lime Cupcakes are exactly what you need to make any party perfect while keeping to keto. These sugar free treats are made without any food coloring and thus perfect for Saint Patricks day or any other celebration! These Key Lime Cupcakes are loaded with flavor but I must say the frosting is the real star here.

The cupcake base for this key lime cupcake is delicious on its own with hints of lime throughout due to the added rind. I have found that when working with limes it is important to add rind for that extra impact of flavor. One tablespoon of lime rind contains zero carbohydrates while containing a huge punch of flavor. (Source)

Low Carb Cupcakes and Cakes

The recipe for these keto key lime cupcakes is consequently a slightly modified version of the birthday cake recipe I used for my daughter’s 9th birthday party. This cake is moist and dense rather than spongy. All in all at the end of the birthday party there were only two tiny slices left over, the kids and parents loved it!

Keto Key Lime Cupcake

Keto Key Lime Origins

The origin of the key lime pie dates back to during the 1890’s in Key West Florida by a woman known only as “Aunt Sally”. The story goes Aunt Sally allegedly created the pie in the kitchens of Key West’s Curry Mansion using sweetened condensed milk and as a result created the key lime pie.

Although there is a controversy that key lime pie actually comes from New York, I believe it’s a southern dish. The proof I have in this is basically in the name, Key Lime Pudding (Cupcakes).

Key Lime Cupcakes

Useful Kitchen Items to make Keto Key Lime Cupcakes:

Keto Key Lime Cupcakes

Make these cupcakes for your family and likewise share them on social media with your friends. Let me know what you think and drop a comment below or if you rather, hit me up on facebook or pinterest.

Keto Key Lime Cupcakes
Yield: 12

Keto Key Lime Cupcakes

Cook Time: 35 minutes
Total Time: 35 minutes

Delicious Keto Key Lime Cupcakes! This recipe makes 12 cupcakes or one cake. If you are going to make a cake instead of cupcakes use a 7 inch spring form pan.


Cupcake Instructions


  1. First, Preheat the oven to 350 degrees. Cut a circle to fit the spring form pan and place it on the bottom of the pan and spray the sides with a non stick keto friendly cooking spray. If making cupcakes place the liners inside of the cupcake pan.
  2. Next, “cream” the coconut oil, erythritol, salt, stevia and extracts together in the food processor for 30 seconds.
  3. Add the eggs, lime juice and coconut milk to the food processor and combine for about 30 seconds.
  4. Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so. Fold in the rind.
  5. Pour the cake batter into the cupcake liners or cake pan and place it in the oven for 30-35 minutes. Do a “toothpick test” to check the key lime cupcakes after 30 minutes. The toothpick should be clean with no batter attached to it when it comes out of the center of the cupcakes. The keto key lime cupcakes should not “jiggle” in the middle. The edges should be brown.
  6. Let the cupcakes rest for 5 minutes on a cutting board for 5 minutes. Freeze the cupcakes until they are ready to frost. Store the cupcakes in the refrigerator until they are ready to be served. 

Frosting Instructions

  1. First, melt the Coconut Butter in the microwave for about 30 seconds in 10 second intervals. 
  2. Next, add the avocados to the food processor and blend until smooth and then add all the ingredients except for the lime juice into the food processor. Blend the frosting in the food processor until the mixture has combined. Next, add the lime juice to the key lime frosting. Process until smooth. Finally, add more powdered Erythritol to thicken the frosting if needed.  
  3. It is important to remember to scrape sides of the bowl down and then process again until all ingredients are combined.  
  4. Add more powdered erythritol or stevia to taste. To thicken, put the keto key lime frosting in the refrigerator.
  5. Next add the frosting to a piping bag with an open star tip. Finally, swirl the frosting on each cupcake starting from the outside and working your way in. You should end up with more frosting than needed. 
  6. Sprinkle lime rind on top of your keto key lime cupcakes. 
  7. Once the cupcakes are frosted store them in the refrigerator. 

Nutrition Information



Serving Size

1 Cupcake

Amount Per Serving Calories 189 Total Fat 16.9g Carbohydrates 2.9g Protein 6g

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  1. It would be lovely if some of you creative recipe-makers could give substitutions for erythritol for those if us whose tummies can’t tolerate it. I’m good w/Sweetleaf Stevia (only), but hubby says he gets a bitter taste; or Monk Fruit, which we both like! ☺️

    Thanks for any help in this direction!

    1. Author

      Try granulated stevia or monkfruit. Xylitol is yummy too but it’s deadly to dogs so I don’t like to keep it around.


    1. Author

      I have not tried a Chia egg in this recipe but my birthday cake mug cake has an egg free option. If you do try an egg alternative please let me know how it turns out!

  3. Step 2 says to cream the cocnut oil with the erythritol, etc. but there is no coconut oil mentioned in the ingredients. Could you clarify?

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