Lemon mini keto muffins with topping

Lemon flavored keto muffins with sweet topping are a great option for a refreshing dessert. These muffins are baked in portioned tins. From the specified number of ingredients, approximately 10 muffins are obtained, i.e. 10 servings of muffins.

Ingredients

• For cupcakes
• 110 g unsalted butter, melted
• 100 g erythritol
• 4 things. chicken eggs
• 1 PC. zest of 1 lemon
• 1 PC. juice of 1 lemon
• ½ tea spoon. baking powder
• ½ tea spoon. salt
• ¼ glass of water (optional)
• For topping
• 110 gr soft cream cheese
• 60 g soft unsalted butter
• 2 table. spoon. erythritol powder
• 1 table. spoon. lemon juice

Directions

1. Preheat oven to 200 degrees C.
2. Combine butter and erythritol.
3. Add eggs one at a time and stir.
4. Add lemon zest and lemon juice.
5. Add coconut flour, baking powder and salt, stir until smooth and smooth.
6. Add water if the dough is too thick. Stir.
7. Divide the mixture into the muffin tins.
8. Bake for 20 minutes. Remove from oven and let cool.
9. Combine the ingredients for the sweet sauce until smooth. It is easier to mix with a hand blender.
10. Spread the topping over the cupcakes.
11. When the topping has hardened, the muffins can be served.