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DRY INGREDIENTS

Ground Raw Sunflower Seeds = 360 g / 3 cups (Please refer to this video on how to grind the sunflower seeds)

Other Flour Options;

1.  Solely Coconut Flour = 90 g / 3/4 cup

2.  Solely Almond Flour = 360 g / 3 cups

Baking Powder = 8 g / 2 tsp

Baking Soda = 2 g / 1/2 tsp

Monk fruit = 50 g (This amount is low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter between 80 to 100 g. You can also use any keto friendly sweetener.)

Salt = 2 g / 1/2 tsp

Lemon Zest = From 1 lemon

WET INGREDIENTS

Unsalted Butter (Melted) = 60 ml / 1/4 cup

Eggs = 4 large

Fresh lemon juice = 80 ml / 1/3 cup

Whipping Cream = 120 ml / 1/2 cup (You can also use coconut cream, sour cream or yogurt)

NOTE: For Coconut and Almond flour versions, the whipping cream should be increased to 160 ml. This is because sunflower seeds have higher fat content hence, the amount of liquid needs to be reduced otherwise, the cake is too moist. The rest of the ingredients remains the same)

INGREDIENTS FOR LEMON BUTTERCREAM FROSTING

Unsalted butter (softened) = 120 g / 1/2 cup

Powdered Sweetener = 90 g / 3/4 cup

Whipping Cream = 30 ml / 2 tbsp

Salt = 1 tsp

Fresh lemon juice = 45 ml / 3 tbsp

Lemon zest = Zest from 1 lemon

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the wet ingredients and whisk until well combined.

4.  In a separate bowl, add all the dry ingredients and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until smooth and thick.

6.  Pour the batter into paper cups about 1/2 to 3/4 high. In the video, I used big and firm paper cups, so I got 10 servings only. If you use small paper cups, you should get more servings around 16 to 18. For coconut flour version, the batter is lesser in volume hence, it will yield a few servings lesser.

7.  Bake for about 15 to 20 mins or until a wooden skewer comes out clean.

8.  Let the cake cool completely before frosting.

DIRECTIONS FOR LEMON BUTTERCREAM FROSTING

1.  In a bowl, add the butter and powdered sweetener. Use a handheld mixer to whisk until creamy and pale in color. You can also whisk it manually.

2.  Add the rest of the ingredients and whisk again until smooth and creamy.

3.  Fill the lemon buttercream into piping bags with suitable piping tips and secure the ends properly.

4.  Chill while waiting for the cake to cook and cool completely.

5.  Once the cake is cooled, frost it. Sprinkle with more lemon zest but this is optional.

6.  The frosted cupcakes can be refrigerated for a few days. For freezing, it's better to freeze them without the frosting so that they can be kept for months.

[Total Servings = 10]

NUTRITION INFO PER SERVING (GROUND SUNFLOWER SEED)

Total Carb = 4.6 g

Dietary Fiber = 1.1 g

Net Carb = 3.5 g

Calories = 264

Total Fat = 26.3 g

Protein = 4.9 g

[Total Servings = 7]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 4.8 g

Dietary Fiber = 0.7 g

Net Carb = 4.1 g

Calories = 315

Total Fat = 31.8 g

Protein = 3.7 g

[Total Servings = 10]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 7.8 g

Dietary Fiber = 2.6 g

Net Carb = 5.2 g

Calories = 359

Total Fat = 33.5 g

Protein = 7.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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