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prep time
25 min
cook time
20 min
ready time
45 min
Keto Citrus Butter Cakes
Our individual-sized Keto Citrus Butter Cakes are made from a buttery batter consisting of almond flour, coconut flour, eggs, melted butter, lemon, and orange juice. The bright flavors are lovely and festive (especially with citrus fruits in season this time of year), perfect for this Keto Christmas recipe. Each butter cake is drizzled with a lemon and orange glaze and topped with fresh citrus zest. Even non-Keto eaters will love this Keto Christmas dessert which will not result in a sugar crash! The cakes are easy to make too.
Can I use other citrus fruits?
Yes! Feel free to do other combinations with citruses like lime and grapefruit!
Can I make these ahead of time?
These citrus butter cakes can be made ahead of time and frozen for one month. So feel free to make them well before Christmas! Thaw them and then top them with glaze as desired.
What is the best sweetener to use for the cake and glaze?
The best sweetener to use for the cake and especially the glaze is a powdered erythritol or erythritol blend. These types of sweeteners are functionally like powdered sugar.
Serving suggestions
To make the ultimate pairing, serve these low carb citrus butter cakes with our Keto Butter Coffee:
https://www.carbmanager.com/recipe-detail/ug:82007b3d-eabe-afc3-902e-a3e6e41e61d8/keto-butter-coffee
Net Carbs
2.1 g
Fiber
1.9 g
Total Carbs
21 g
Protein
3.9 g
Fats
12 g
148 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Coconut flour
0.25 cup
Powdered Erythritol (Icing Sugar)
1 cup
Baking Aids Xanthan Gum
1 tsp
Baking powder
1 tbsp
Himalayan Pink Sea Salt
0.5 tsp
Butter
0.5 cup
Raw egg
4 large
Vanilla extract
1 tsp
Lemon extract
1 tsp
Almond milk, plain or original, unsweetened
1 cup
Orange Peel Or Zest Raw
1 tbsp
Lemon Peel Or Zest Raw
1 tbsp
Orange juice
1 tbsp
Lemon juice
1 tbsp
Powdered Erythritol (Icing Sugar)
1 cup
Orange juice
1 tbsp
Lemon juice
1 tbsp
Recipe Steps
steps 4
45 min
Step 1
Preheat the oven to 350 F. Combine the dry ingredients, including the almond flour, coconut flour, sweetener, xanthan, baking powder, and sea salt. It is easiest to use a whisk for this step.Step 2
Next, add in the eggs, both extracts, almond milk, both zests, and both juices. Mix well to combine. You can use a wooden spoon or a spatula for this step—Line a 12-count cupcake tin with liners.Step 3
Use a cookie scoop to portion the batter into each cupcake liner. A cookie scoop will allow for a rounded top on each batter mound for an excellent shape after baking. Bake 20-25 minutes or until a toothpick inserted inside the center of a butter cake comes out clean.Step 4
While the cupcakes are baking, combine the remaining ingredients and stir with a small spatula. The glaze should be smooth and lump-free. Allow the butter cakes to cool slightly before removing them from the cupcake tin to a cooling rack. Once cooled, drizzle each with the glaze and top with any remaining zest.
Comments
Mommthebomm 3 years ago
Too many special ingredients. Also, requires foods I cannot eat and will not buy for a tiny amount in a recipe. So impractical.
FavorableArugula244131 3 years ago
These look great! Is this in a standard size muffin pan? In the photos they look like mini muffin size.