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.
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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