Keto Raspberry & Lemon Cups

4.7 stars, average of 299 ratings

Keto Raspberry & Lemon CupsPin recipeFollow us 125.0k

These Keto Raspberry Lemon Cups are a great treat for spring! You could almost think of them as a type of fat bomb as well. I just love the tartness from the freeze-dried raspberries and lemon, so refreshing!

Hands-on Overall

Nutritional values (per cup)

Net carbs4.4 grams
Protein3.1 grams
Fat27.9 grams
Calories290 kcal

Calories from carbs 6%, protein 4%, fat 90%

Total carbs11.7 gramsFiber7.3 gramsSugars3.9 gramsSaturated fat24.3 gramsSodium17 mg(1% RDA)Magnesium25 mg(6% RDA)Potassium213 mg(11% EMR)

Ingredients (makes 6 servings)

Raspberry Layer:
Lemon Layer:

Instructions

  1. Combine the raspberry layer ingredients in a food processor and blend until smooth.
    Keto Raspberry & Lemon Cups
  2. In a small bowl stir together the lemon layer ingredients.
    Keto Raspberry & Lemon Cups
  3. Divide the lemon mixture between 6 muffin cups, top with raspberry mixture pressing down to combine the two. Freeze for 1 hour.
    Keto Raspberry & Lemon Cups Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.
    Keto Raspberry & Lemon Cups Enjoy! Keto Raspberry & Lemon Cups

Ingredient nutritional breakdown (per cup)

Net carbsProteinFatCalories
Coconut butter, organic, unsweetened
1.3 g1.3 g11.5 g118 kcal
Raspberries, freeze-dried
1.1 g0.3 g0.1 g6 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g2.2 g20 kcal
Coconut milk (full-fat, unsweetened)
0.4 g0.3 g2.7 g25 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Coconut butter, organic, unsweetened
1.3 g1.3 g11.5 g118 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Total per cup
4.4 g3.1 g27.9 g290 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (13)

Is there a substitute that you can use besides coconut oil or almonds husbands and I are deathly allergic to coconut and I am allergic to almonds

Reply

I'm sorry to hear that. How about seeds? Have you tried sunflower seed butter? How To Make Sunbutter

Reply

Hi, if you're avoiding any artificial sweeteners, what can you use to replace them in this recipe? Thanks!

Reply

Hi Roxane, erythritol is not artificial sweetener - it's a natural sweetener but you can replace it with other options (see conversion chart): Top 5 Keto Sweeteners and Low-Carb Sweetener Conversion Chart I hope this helps!

Reply

Are you able to use stevia instead of swerve? Can’t do sugar alcohols. Thanks

Reply

Absolutely! You can use stevia (to taste) or even skip the sweetener.

Reply

Just curious if you can use frozen raspberries or fresh for this recipe, or will they add too much water?  

Reply

I'm afraid you'll need to use freeze-dried berries. If you do want to use fresh berries, you'll need to keep the cups frozen so they remain solid.

Reply

These look DIVINE, almost too pretty to eat! I love baking and cooking with raspberries, so I'm going to add this to my growing list of raspberry recipes to make 😊 Where do you buy your freeze dried raspberries?

Reply

Hi Stephanie, I got mine on Amazon and I suppose you'll need to look online. I also sometimes buy freeze-dried berries or berry powder in online stores that sell nuts and seeds. I hope this helps!

Reply

I found freeze dried raspberries at ThriveMarket..

Reply

Thank you for this wonderful recipe! Its in the fridge now, tomorrow I will have one after lunch. It won't be the highlight of the day, but very near to it.
Love all your recipes. Thank you for your time and effort!
Greetings from the country next to Czech Republic: Austria
Vše nejlepší
Dee

Reply

Thank you Dee! I hope you like it!

Reply