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.
Course
Dessert
Cuisine
American
Keyword
cupcakes, keto, Lime
Cook Time35minutes
Servings12cupcakes
Calories189kcal
AuthorBecky Craigo
Ingredients
Cake
60g Coconut Oil
3meduimeggs
60ml Coconut milk or about 1/4 cup
50gCoconut Flouror about a 1/4 cup
100gAlmond Flouror about a scant cup
200gErythritolor about a heaping cup
1 1/2TBSLime Juice
The rind of 2 LimesOptional
1/2tspsalt
1tspmaple extract
1tspBaking Powder
40Drops Vanilla flavored Stevia. I LOVE THIS BRAND
Non Stick coconut oil cooking spray
Frosting
250gripe Avocado
80gCoconut Butter
80gCoconut Oil
5 1/2TBSLime Juice
8-10TBSPowdered Erythritol
40Drops Vanilla Stevia
1/2TspPink Himalayan Sea salt.
Instructions
Cupcake Instructions:
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. Spray with non stick cooking spray.
Next, “cream” the coconut oil, erythriyol, salt, stevia and extracts together in the food processor for 30 seconds.
Add the eggs, lime juice and coconut milk to the food processor and combine for about 30 seconds.
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.
Next, “cream” the coconut oil, erythriyol, salt, stevia and extracts together in the food processor for 30 seconds.
Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
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.
Pour the cake batter into the cupcake liners and place them 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.
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:
First, melt the Coconut Butter in the microwave for about 30 seconds in 10 second intervals.
Next, 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.
It is important to remember to scrape sides of the bowl down and then process again until all ingredients are combined.
Add more powdered erythritol or stevia to taste.
To thicken, put the keto key lime frosting in the refrigerator.
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.
Sprinkle lime rind on top of your keto key lime cupcakes.
Once the cupcakes are frosted store them in the refrigerator.
Recipe Notes
Macros for the frosting alone: 20 servings: Calories: 71 Carbs: .4 Fat: 7.3 Protien: .4