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Scrumptious Low-Carb, No-Sugar Lemon-Raspberry Cupcake/Muffin Recipe

Looking for a yummy and healthy dessert? Try our no-sugar, low-carb, almond flour lemon-raspberry muffin recipe -- with tangy lemon-raspberry butter icing!

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Low-Carb Lemon-Raspberry Muffin Recipe

From the kitchen of Dr. Randall Hansen, with Jenny Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb blueberry muffins, made with almond flour, Swerve, and coconut products. It takes about 20 minutes of prep time, and another 25-30 minutes for baking.

Makes 18-20 muffins

This recipe is for yummy, no-sugar raspberry cupcakes/muffins -- with a no-surgar lemon-raspberry butter frosting/icing.

Muffin Ingredients
  • 1/2 cup real butter, softened
  • 1 8 oz. cream cheese, softened
  • 1/2 cup Swerve Granular (granular erythritol)
  • 1/2 cup Stevia in the Raw (granular stevia)
  • 4 eggs
  • 1 teaspoon vanilla (and/or almond) extract
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup coconut milk
  • 1/2 cup ground flaxseed meal
  • 3+ cups of almond flour
  • 1 teaspoon baking powder
  • 2 6 oz packages of raspberries (save 2/3 cup for icing/frosting)
  • Directions
    1. Preheat oven to 330F. Place cupcake papers in 4 six-muffin or 2 12-muffin muffin tins
    2. Cream butter, cream cheese, Swerve, and stevia until light and fluffy. Beat in eggs, coconut milk, vanilla, and shredded coconut.
    3. Mix flour, baking powder, and flaxseed into another bowl; blend into the creamed mixture, mixing well.
    4. Add blueberries; mix to a consistency you want.
    5. Fill each muffin cup about three-quarters with batter.
    6. Bake 25 to 27 minutes, until lightly brown and/or muffins are spongy in texture. Let cool and add icing.

    Icing/Frosting Ingredients
  • 1/4 cup real butter, softened
  • 1/3 cup coconut milk
  • 1/4 cup of rapsberries
  • 1/3 of a small lemon
  • 1/2+ cup Swerve Powdered (Powdered erythritol)
  • Directions
    1. Set aside about 18 raspberries for decoration on top of each muffin
    2. Slice and crush remaining raspberries and add to mixing bowl with softened butter.
    3. Squeeze lemon for juice, adding to bowl. Then scrap the inside of lemon, adding to the bowl.
    4. Add coconut milk.
    5. Add Swerve to the mixture, whisking constantly, adding enough Swerve to make a thick frosting.
    6. Spoon or use spatula to spread on muffins.
    7. Top each frosted muffin with one whole raspberry.


    Healthy Low-Carb Frosted Lemon-Raspberry Muffins

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    Avid wellness guru Dr. Randall S. Hansen Randall S. Hansen, Ph.D., is an avid bicyclist, adventurist, environmentalist, and student of wellness and photography, with a mission of empowering others to lead great lives. He is Founder and CEO of EmpoweringSites.com, a network of empowering and transformative Websites. Dr. Hansen is also the founder and caretaker of this site, EmpoweringRetreat.com, as well as founder of EmpoweringAdvice.com, MyCollegeSuccessStory.com, and EnhanceMyVocabulary.com. He is a published author, with several books, chapters in books, and hundreds of articles. He's often quoted in the media and conducts empowering workshops around the country. Dr. Hansen is also an educator, having taught at the college level for more than 15 years. Learn more by visiting his personal Website, RandallSHansen.com or reach him by email at CEO(at)empoweringsites.com. You can also check out Dr. Hansen on GooglePlus.


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