Keto Lemon Ricotta Cupcakes
Bright citrus meets creamy richness in these keto lemon ricotta cupcakes featuring almond flour base, ricotta filling, and tangy lemon cream cheese frosting at just 3 net carbs.
Ingredients
- 1½ cups superfine almond flour
- ¾ cup erythritol sweetener
- 1½ tsp baking powder
- ½ tsp salt
- 3 large eggs, room temperature
- ⅓ cup melted coconut oil
- ½ cup whole milk ricotta cheese
- Zest of 2 large lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For ricotta filling: 1 cup ricotta cheese, 2 tbsp powdered erythritol, zest of 1 lemon, 1 tsp vanilla
- For frosting: 8 oz cream cheese (softened), ½ cup butter (softened), 1 cup powdered erythritol, zest of 1 lemon, 2 tbsp fresh lemon juice, 1 tsp vanilla extract
Instructions
Preheat oven to 325°F (165°C) and line a 10-cup muffin tin with paper liners.
In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt until well combined.
In a large bowl, beat eggs until light and frothy, about 2 minutes.
Add melted coconut oil, ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
Fill cupcake liners about ¾ full. Bake for 18-22 minutes, until tops spring back lightly and a toothpick comes out with just a few moist crumbs.
Cool cupcakes completely in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make ricotta filling: Mix ricotta cheese, powdered erythritol, lemon zest, and vanilla until smooth. Chill for 30 minutes.
Core each cooled cupcake using a small knife or cupcake corer. Fill centers with ricotta filling.
Make frosting: Beat cream cheese and butter until smooth and creamy. Add powdered erythritol gradually, then lemon zest, lemon juice, and vanilla. Beat until fluffy.
Pipe or spread frosting onto cupcakes. Garnish with additional lemon zest if desired.
Pro Tips
- • Use room temperature ingredients for best results – cold ingredients can cause the batter to separate
- • Don't overmix the batter after adding flour – this can make cupcakes dense
- • Let coconut oil cool slightly before adding to eggs to prevent cooking them
- • Chill the ricotta filling before using for easier handling
- • Store cupcakes in the refrigerator due to cream cheese frosting and ricotta filling
Delicious Variations
- • Add a teaspoon of poppy seeds to the batter for lemon-poppy seed flavor
- • Replace lemon with lime for a tropical twist
- • Add a few drops of lemon essential oil (food-grade) for extra intense lemon flavor
- • Top with sugar-free lemon curd instead of ricotta filling
- • Create a lemon glaze by mixing powdered erythritol with lemon juice
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Ideal for spring celebrations, afternoon tea, or when you crave bright, refreshing desserts. Perfect for keto dieters who miss citrus flavors. Best consumed within 5 days when refrigerated.
Recipe Highlights
Final Thoughts
These keto lemon ricotta cupcakes prove that following a ketogenic lifestyle doesn't mean giving up on bright, refreshing flavors. The perfect balance of tangy lemon and creamy ricotta creates a dessert that's both sophisticated and satisfying!
Frequently Asked Questions
Will these cupcakes kick me out of ketosis?
No! With only 3 net carbs per cupcake, these fit perfectly into a ketogenic diet. The ricotta adds protein and healthy fats while keeping carbs minimal. Stick to one cupcake to maintain your macros.
Can I use cottage cheese instead of ricotta?
Yes, but you'll need to blend cottage cheese until smooth first. Ricotta has a creamier texture that works better in baking, but cottage cheese can work in a pinch if blended well.
Why are my keto cupcakes dense instead of light?
This usually happens from overmixing the batter or using cold ingredients. Make sure all ingredients are at room temperature and mix just until combined after adding the dry ingredients. Almond flour doesn't need as much mixing as regular flour.
Can I make these without the ricotta filling?
Absolutely! The cupcakes are delicious on their own. Simply skip the coring and filling steps. You can also increase the ricotta in the batter for extra richness.
How do I prevent the lemon flavor from being too tart?
Balance is key! Start with less lemon juice and add more gradually. The erythritol provides sweetness, but you can add a bit more if needed. The ricotta and cream cheese help balance the tartness naturally.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw in the refrigerator overnight, then add filling and frosting before serving. The frosting can also be frozen separately.
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