Keto Lemon & Raspberry Cupcakes

4.5 stars, average of 19 ratings

Keto Lemon & Raspberry CupcakesPin recipeFollow us 85.5k

These Lemon and Raspberry Cupcakes are a refined sugar free and low fructose alternative to healthy snack time.

Low carb, gluten free and delicious thanks to a base of almonds and coconut flour and sweetened with just a few low gi raspberries (option to add a touch of stevia if you like things a little sweeter).

Please don’t skip the coconut frosting, this is the sensational bit and what makes the whole dish moist and yummy. My favourite coconut yoghurt and what works well in this recipe is the natural one by Coyo. It’s thick and creamy so pipes well too.

Put on a brew, grab a cupcake and settle down to your favourite Netflix series. You deserve it!

Hands-on Overall

Nutritional values (per serving)

5.4 grams 3.2 grams 10.4 grams 38.5 grams 26.2 grams 420 calories
Total Carbs8.6grams
Net Carbs5.4grams
of which Saturated26.2grams
Magnesium48mg (12% RDA)
Potassium188mg (9.4% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (10%), fat (85%)

Ingredients (makes 4 cupcakes)

Note: You can use unsweetened Coyo coconut yogurt (both "Natural" and "Vanilla" are sugar-free). Alternatively, you can use coconut cream whipped with a few drops of stevia and spread on top of the cupcakes.)

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  1. Preheat the oven to 190 °C/ 375 °F. In a bowl, mix the coconut flour, ground almonds, baking soda, vanilla, salt, poppy seeds lemon zest together. Keto Lemon & Raspberry Cupcakes
  2. In a separate bowl, crack open the eggs. Add the melted coconut oil, lemon juice and water. Stir.
  3. Add the dry ingredients to the wet and mix well. Gently fold in 15 of the 18 raspberries. Line your loose bottomed cupcake tins with a little coconut oil or olive oil to prevent sticking, or option to use cupcake cases and place in the cupcake tins. Divide the mixture into 4 and fill each cupcake tin.
  4. Bake in the oven for around 20 - 25 minutes until golden on top and you can insert and remove a skewer without any crumbs sticking. Remove from the oven and allow to cool fully. Keto Lemon & Raspberry Cupcakes
  5. Meanwhile, press the 3 remaining raspberries through a fine sieve to get the juice. Keto Lemon & Raspberry Cupcakes
  6. Drain off any water from the top of the coconut yoghurt. Place the thick coconut yoghurt in a piping bag and drizzle in the raspberry juice (the coconut yogurt needs to be thick or it won’t pipe - refrigeration before piping is required). Pipe onto of the cupcakes. Alternatively, you can just mix the raspberry juice and coconut yoghurt together and spoon on top. It just looks pretty piped! Keto Lemon & Raspberry Cupcakes
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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

Hello! I love your recipes and the wealth of information you provide. Thank you so much! I have recently discovered lupin flour and am curious if you've tried it as a (less costly) alternative to almond flour. I am trying to figure out if it fits in a Keto diet and, if so, how best to use it. Thank you!


Karen, thank you for your kind words!