Lemon keto cupcake

Coconut flour is a great alternative to other flours in desserts. Firstly, coconut flour is needed in a smaller volume than almond flour, and secondly, it is suitable for those who suffer from nut products intolerance.

Ingredients

• For cupcake
• 5 pieces. chicken eggs
• ½ cup coconut flour
• ¼ glass of erythritol
• ½ cup butter, melted
• ½ pcs. lemon (juice of 1/2 lemon)
• ½ tea spoon. crushed lemon zest
• ½ tea spoon. xanthan gum
• ½ tea spoon. salt
• For glaze
• 1 cup soft cream cheese
• 1 tea spoon. vanilla extract
• 3 table. spoon. erythritol
• ½ tea spoon. lemon zest, minced

Directions

1. Separate the whites from the yolks. Beat the whites with a mixer until stable peaks appear.
2. Add the rest of the ingredients (including the yolks) to the whipped whites, mix until smooth.
3. Add the rest of the ingredients (including the yolks) to the whipped whites, mix until smooth.
4. While the cake is baking, prepare the frosting. Whisk cream cheese, erythritol, vanilla extract and lemon zest using a mixer.
5. When the cake is ready, remove it from the oven, cool it, and coat the top with icing. Place the cupcake in the refrigerator to set the frosting.