Bake Believe’s Keto Friendly Lemon Sherbet Mini Cupcakes (Gluten Free)

Yield: 12 mini cupcakes
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 28 minutes


For the Cupcakes
  • ¼ cup Bake Believe® White Baking Chips
  • ¾ cup almond flour
  • 1 tablespoon coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons keto-friendly maple flavored syrup
  • 2 tablespoons sour cream
  • 3 tablespoons unsweetened almond milk
  • 1 teaspoon pure lemon extract
For the Frosting
  • ½ cup heavy whipping cream
  • 2 tablespoons monkfruit erythritol sweetener


  1. Preheat oven to 325F. Line 12 cups of a mini muffin tin. Set aside.
  2. On the stove or in the microwave, melt white baking chips. Set aside to cool slightly.
  3. In a large mixing bowl, whisk almond flour, coconut flour, baking powder, and salt.
  4. In a separate mixing bowl, whisk egg, syrup, sour cream, almond milk, lemon extract, and melted white chocolate baking chips.
  5. Add wet ingredients to dry ingredients and stir to combine.
  6. Divide batter evenly between 12 prepared muffin cups. Transfer to the oven and bake 15-18 minutes, until golden and set. Remove and cool completely before frosting.
  7. In a large bowl with an electric mixer, beat heavy cream and sweetener for 3-4 minutes, until fluffy.
  8. Pipe or scoop frosting on to cupcakes. Top with white chips (optional) and enjoy.