Flat Belly Diet Lemon Cupcakes with Citrus Icing
Indulge in guilt-free sweetness with these Flat Belly Diet Lemon Cupcakes with Citrus Icing—a healthier twist on a classic treat! Made with nutrient-packed almond and coconut flours, these cupcakes are naturally sweetened with honey and offer a zesty burst of flavor from fresh lemon juice and zest. Light, fluffy, and easy to prepare in just 35 minutes, they’re the perfect blend of wholesome ingredients and satisfying indulgence. Topped with a vibrant citrus icing made with orange and lemon juice, these cupcakes are a low-sugar dessert designed to fit seamlessly into your clean eating goals. Perfect for anyone looking for gluten-free, low-carb desserts that don’t compromise on flavor!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.25 cups Honey
- 1 tablespoon Lemon zest
- 0.25 cups Fresh lemon juice
- 0.25 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 cups Powdered erythritol (for icing)
- 2 tablespoons Fresh orange juice (for icing)
- 1 tablespoon Fresh lemon juice (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
In a large bowl, beat the eggs until frothy. Add the honey, lemon zest, lemon juice, almond milk, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms.
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To prepare the icing, whisk together the powdered erythritol, fresh orange juice, and fresh lemon juice in a small bowl until smooth and slightly thick. Adjust the consistency with more powdered erythritol or juice as needed.
Once the cupcakes are completely cool, drizzle the citrus icing over the tops of each cupcake.
Allow the icing to set for a few minutes before serving. Enjoy your Flat Belly Diet Lemon Cupcakes with Citrus Icing!
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 60.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 527 mg | 41% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
