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檸檬杯子蛋糕
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生酮檸檬杯子蛋糕 Keto Lemon Cupcakes

酸V酸V的檸檬加在甜點裡,讓蛋糕甜而不膩,再擠上檸檬奶油乳酪裝飾,酸酸甜甜,生酮檸檬杯子蛋糕就像戀愛一般的甜蜜滋味! 
Course Dessert
Cuisine American
Keyword 免烤生酮甜點, 杯子蛋糕, 生酮蛋糕
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 320kcal
Author Sophie

Ingredients

tbsp=大匙; tsp=茶匙

    蛋糕體 Cake batter

    • 55 g 奶油乳酪 cream cheese 室溫軟化
    • 55 g 無鹽奶油 unsalted butter 室溫軟化
    • 45 g 赤藻醣醇 erythriol
    • 1/4 tsp 檸檬萃取液 Lemon Extract 可省略
    • 2 檸檬的檸檬皮屑 lemon zest
    • 45 g 椰子粉 coconut flour
    • 1 tsp 無鋁泡打粉 baking powder
    • 1/4 tsp 鹽 salt
    • 3 蛋 eggs 一顆蛋去殼淨重50g
    • 55 g 動物性鮮奶油 heavy cream
    • 1 tbsp 檸檬汁 lemon juice

    擠花裝飾 Frosting

    • 113 g 奶油乳酪 cream cheese 不要退冰
    • 180 g 鮮奶油 heavy cream
    • 50 g 赤藻醣醇粉 erythritol powder 用磨豆機磨成粉
    • 1 tbsp 檸檬汁 lemon juice
    • 1/4 tso 檸檬萃取液 lemon extract 增加香氣而已,可省略

    Instructions

    準備工作 Preparation

    • 烤箱預熱350F/170C,烤架放在烤箱中層。
      Preheat oven 350F/170C, put the rack in the middle of the oven. 
    • 取兩個檸檬的皮屑(不要刮到白色皮囊),榨一大匙檸檬汁,準備好馬芬模並鋪上紙模,將鹽、泡打粉、椰子粉放到容器裡混合均勻(此為以下所說的乾性材料)
      Zest 2 lemons (be careful not to get the white part), juice 1tbsp lemon juice, line the muffin pan with liner, mix dry ingredients ( salt, baking powder, coconut flour) in a mixing bowl. 
    • 將檸檬汁放進鮮奶油中,備用
      Mix lemon juice into heavy cream. (it will curdle) 

    蛋糕體 Cake batter:

    • 打發奶油至呈現反白,加入奶油乳酪、赤藻醣醇檸檬萃取液、檸檬皮屑,攪拌均勻至滑順狀
      Beat butter until fluffy and the color off-white. Add cream cheese, erythritol, lemon extract, lemon zest, mix well. 
    • 加入一顆蛋,攪拌均勻至滑順狀,加入1/3的乾性材料Add 1 egg, mix until smooth, then add 1/3 dry ingredients (Preparation 2.)
    • 加入第二顆蛋,攪拌均勻至滑順狀,加入剩下的一半的乾性材料Add 2nd egg, mix until smooth, then add half of the rest dry ingredients
    • 加入第三顆蛋,攪拌均勻至滑順狀,加入剩下的所有乾性材料,攪拌均勻
      Add the last egg, mix until smooth, then add the rest of dry ingredients.
    • 最後加入檸檬汁+鮮奶油,攪拌均勻,最後麵糊的質地類似充滿空氣的馬鈴薯泥,沒有像馬鈴薯泥那樣堅實,也不是像一般蛋糕麵糊那樣可以像瀑布一樣流淌下來
      Add lemon juice + heavy cream (preparation 3.) , mix well, the cake batter should look like very fluffy, airy mashed potato.
    • 冰淇淋匙將麵糊挖起一球,放到馬芬紙模中。左右輕輕搖晃馬芬模讓麵糊平整,提起馬芬模往桌上摔幾下,震出空氣。(如果你的麵糊沒辦法左右搖晃就能平整,代表你的麵糊太乾了,補救辦法是把所有麵糊倒回攪拌盆裡,加入一些鮮奶油讓它變濕一點,烘烤時間要多加15-20分鐘)
      Use an ice cream scoop, scoop out cake batter and evenly distribute it to each muffin liner. Shake the muffin pan slightly so the batter can be flattened. Lift the pan about 10cm high and drop it onto the table to get out of air bubbles. (If you cake batter can't be flattened by lightly shaking, that means your batter is too dry, put the batter back to the mixing bowl and add some heavy cream a bit at a time until achieve the consistency shown as picture above)
    • 350F/170C烘烤15-25分鐘,牙籤插入不沾黏即可
      Bake 350F/170C about 13-25 min, test with a toothpick, the cake is done when the toothpick is dry w/o liquid coming out.

    擠花 Frosting

    • 將奶油乳酪放到大攪拌盆裡攪拌均勻至滑順狀Mix the cream cheese in a mixing bowl until smooth.
    • 加入赤藻醣醇粉,檸檬汁、檸檬萃取液,攪拌均勻
      Add erythritol powder, lemon juice, lemon extract, mix well.
    • 將鮮奶油分多次加入,攪拌到蓬鬆堅挺狀,若沒有馬上要用的話要放冰箱Add heavy cream a bit at a time, mix until fluffy and stiff. Keep it in the fridge if not used right away.
    • 擠花頭放進擠花袋裡,前端剪掉,奶油霜加入擠花袋裡,將擠花袋的口收緊,從蛋糕外圍開始往中心繞圈圈擠,沒有擠花頭可以把擠花袋前端剪掉即可,沒有擠花袋可以用三明治袋
      Put a frosting tip in a piping bag, cut off the tip, put the frosting in the bag, start squeezing from the outer rim to the center. You can also use a ziplock bag.
    • 冷藏可保存5-7天,儘速吃完
      Keep in the fridge for 5-7 days. 

    Notes

    1. 在檸檬的選購上,因為要取外皮,建議使用有機檸檬較佳,在取檸檬皮時不要削到白色皮囊部分,不然會苦。
    2. 在攪拌麵糊時應該要蛋、乾粉交叉放入,讓麵糊保持滑順蓬鬆狀。
    3. 每個紙模都放好麵糊之後,左右輕輕搖晃讓麵糊平整,提起烤盤往桌上摔幾下,把空氣震出。
    4. 把奶油霜放進擠花袋時,先把擠花袋放在一個高一點的杯子裡,用杯子當作支撐,再將擠花袋外圍向外翻扣在杯緣,再把奶油霜舀進擠花袋裡。檸檬奶油乳酪霜做好之後要先放冰箱冷藏。
    5. 烤好的蛋糕體必須要等到冷卻之後才能擠花。
    6. 做好的杯子蛋糕要放到蛋糕盒裡放冰箱冷藏,5-7天內食用完畢。這蛋糕冰的才好吃。
    7. 如果沒有檸檬萃取液可以直接取消,多刨一顆檸檬皮增加香味,不建議增加檸檬汁以免太酸或使蛋糕體太濕
    8. 檸檬奶油裝飾擠花因為加了奶油乳酪,比一般鮮奶油擠花硬挺,攜帶給朋友很方便
    9. 有些朋友使用非純的赤藻醣醇(如:三多赤藻醣醇,有添加蔗糖素),甜度會比較高一點,請仔細閱讀成分標籤,並根據自己的喜好調整甜度
    10. 以下營養成分已包含裝飾擠花
    Notes:
    1. It's better to use organic lemon to reduce the chance of exposing to the chemicals left on the zest. 
    2. It's important to alternate eggs and dry ingredient when mixing them. Try to keep the cake batter fluffy the whole time.
    3. After evenly distribute the cake batter in the muffin liner, lightly shake the pan so that the batter can be flattened. Drop the pan onto the table to get the air bubbles out.
    4. When putting the frosting into the piping bag, it's easier by placing the bag in a tall glass, use the glass as support. 
    5. Keep the frosting in the fridge if not used right away
    6. Wait until the cupcake has been chilled before start frosting. Or it will melt. 
    7. The cupcakes can be kept in the fridge for 5-7 days. 
    8. You can omit lemon extract, or zest 1 more lemon to replace it, but don't increase lemon juice. Lemon extract only gives the fragrance, not the tanginess. 
    9. The nutrition facts include the frosting.
     

    Nutrition

    Sodium: 270mg | Sugar: 1g | Fiber: 4g | Cholesterol: 185mg | Calories: 320kcal | Saturated Fat: 18g | Fat: 27g | Protein: 7g | Carbohydrates: 8g