Easter lemon cupcakes ( low carb)

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Ingredients :

  • 2 spoons of olive oil
  • 3 egg
  • 100 grams yogurt
  • 1 dl almond flour
  • 1 spoon of baking powder
  • 1 spoon of lemon juice and the equivalent of a spoon of lemon zest

cheese frosting:

  • 100 grams cream cheese
  • 20 butter
  • lemon zest for decorating

 

Whip the eggs and olive oil with a spoon of coconut flower sugar. Add the almond flour,the baking powder, the lemon juice and the zest. ( you can use olive oil flavored with lemon instead of lemon juice and zest).

Pre-heat the oven at 180 degrees celsuis. Cook the cupcake on medium heat for 20 minutes.

whip the cream cheese and butter  with you obtain a smooth texture and place the mixture into piping bag.

 

( I did not use sugar in the icing because I wanted to have a contrast with the creamy on top and the lemon taste in the cupcake).

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