Fluffy sugar-free cupcakes bursting with lemon flavor and topped with whipped cream cheese frosting make my low carb dessert dreams come true. If you follow a keto diet you?ll love this cupcake recipe.

Lemon is one of my favorite flavors – EVER! Not only is it delicious on it?s own, but it enhances so many dishes by brightening the overall flavor. The juice contributes tremendous tang while the rind is full of potent citrus oils. Using both in combination packs a great lemony punch.
I use fresh lemon in many savory low carb recipes on the blog like pork picatta, lemon rosemary chicken wings, or Moroccan chicken. My favorite recipes which include lemon are low carb desserts! Low carb lemon bars are a favorite followed by lemon curd which is good on everything from low carb cake to lemon curd pie.
The lemony flavor in these sugar-free cupcakes is awesome. The acid from the lemon juice reacts with the baking soda providing a nice rise and the lemon zest helps strengthen the lemon flavor. But to make these lemon cupcakes really stand out, I added LorAnn Lemon Oil. This is an extremely concentrated product which has superior flavor. It?s much better than lemon extract.
The texture of these sugar-free cupcakes is almost like the real thing. No one would believe they were eating a low carb cupcake. And the whipped cream cheese frosting compliments the cupcakes very nicely. You could add some lemon oil to the cream cheese frosting if you want, but I didn?t and they were f...