• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast and Breads
    • Snacks and Appetizers
    • Entree
    • Side Dishes
    • Freezer Friendly Recipes
    • Desserts
    • Sauces & Seasonings
  • Menus
  • Resources

This Moms Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Breakfast and Breads
    • Snacks and Appetizers
    • Entree
    • Side Dishes
    • Freezer Friendly Recipes
    • Desserts
    • Sauces & Seasonings
  • Menus
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Published: May 10, 2018 ·Updated: Sep 11, 2021 by Sabra · 7 Comments

    Lavender Cupcakes | Keto, Gluten Free

    Jump to Recipe Rate this Recipe

    I can't be certain, but I'm pretty sure that if spring had a taste, it would be exactly like these Lavender Cupcakes. They are light and fresh making them the perfect dessert to impress guests at spring or summer gatherings.

    a low carb lavender cupcake with one bite taken being held up.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    If you've never cooked with lavender then you are in for a real treat! It's such a unique and sophisticated flavor.

    When cooking with lavender, be aware that less is more. There is a fine line between a hint of lavender and the feeling like you are eating potpourri.

    In the cake, I used culinary grade lavender flowers. You could use lavender from your garden, but you will want to be careful if it has been treated with unsafe pesticides or herbicides that aren't safe for human consumption.

    To keep the frosting smooth, I used Lavender oil instead of lavender flowers. For the oil, be sure that you are using a high-quality and food-safe oil. (I have linked to the products that I used below!)

    You could substitute the oil, for the flowers in the cake. Just start by adding 2-3 drops at a time and then working your way up to taste.

    Again we are going for a subtle lavender flavor - NOT potpourri

    I also love to garnish these with some lemon zest to really amp up the springtime flavors. The lemon zest is subtle but makes a huge impact, so try not to skip it!

    lavender cupcakes with lavender frosting on a silver tray.

    If you enjoyed this recipe, do me a favor and give it a rating in the comments below! The ratings are so helpful and I love getting your feedback 🙂

    Other recipes from This Mom's Menu that you might enjoy:

    • Keto Carrot Cake with Cream Cheese Frosting
    • Tres Leches | Keto, Gluten Free
    • Pineapple Upside Down Cupcakes | Low Carb, Gluten Free
    I can't be certain, but I'm pretty sure that if spring had a taste, it would be exactly like these Lavender Cupcakes. They are light and fresh making them the perfect dessert to impress guests at spring or summer gatherings.

    Lavender Cupcakes | Keto, Gluten Free

    Sabra - This Mom's Menu
    I can't be certain, but I'm pretty sure that if spring had a taste, it would be exactly like these Lavender Cupcakes. They are light and fresh making them the perfect dessert to impress guests at spring or summer gatherings.
    5 from 3 reviewers
    Prevent your screen from going dark
    Servings 12 cupcakes
    Prep Time 25 mins
    Cook Time 20 mins

    Ingredients
      

    For the cake:

    • 1 ¼ cup super fine almond flour
    • ¼ cup low carb vanilla whey protein powder
    • ¼ teaspoon Salt
    • 2 teaspoon Baking Powder
    • 8 tablespoon unsalted butter
    • ½ cup Confectioners Erythritol
    • 4 large eggs
    • 1 teaspoon vanilla
    • ¼ cup Heavy Cream
    • 2-3 teaspoon dried and ground lavender blossoms OR ⅛ teaspoon lavender oil See notes

    For the frosting:

    • 8 oz cream cheese softened
    • 4 tablespoon butter softened
    • 1 teaspoon vanilla
    • ⅓ cup Confectioners Erythritol
    • 2-3 tablespoon Heavy Cream
    • ⅛ teaspoon lavender oil
    • Optional: lemon zest

    Instructions
     

    For the cake:

    • Preheat the oven to 325 degrees F and line a 12 cup muffin tin with cupcake liners or spray with non-stick spray.
    • In a medium bowl combine the almond flour, whey protein, salt, and baking powder. Set aside.
    • In a separate bowl, combine the butter, vanilla, erythritol, eggs, and heavy cream using an electric mixer. 
    • Working in batches, add the dry ingredients in with the wet, mixing after each addition, until you have a smooth creamy batter.
    • Gently stir in 1 teaspoon at a time of the lavender blossoms. Taste after each addition and continue adding to suit your taste. **If you are using the oil, add 2-3 drops at a time. I use about ⅛ of a tsp.
    • Distribute batter evenly between the muffin tin, about ¼ cup of batter per cupcake. 
    • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

    For the frosting:

    • In a medium bowl, combine the butter, vanilla, and cream cheese using an electric mixer. Next, mix in the erythritol.
    • Add 1 - 2 tablespoon of heavy cream until you get a smooth frosting like consistency. 
    • Begin adding lavender oil 2-3 drops at a time, tasting after each addition. Stop when it suits your taste. 
    • After the cupcakes have completely cooled, spread the frosting evenly between them. Top with freshly grated lemon zest and enjoy!

    Notes

    I have been unable to find ground lavender, so I just run a tablespoon or two o the lavender buds through my magic bullet. It works great!
     

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1cupcakeCalories: 279kcalCarbohydrates: 3gProtein: 5gFat: 27gSaturated Fat: 13gCholesterol: 116mgSodium: 168mgPotassium: 134mgFiber: 1gSugar: 1gVitamin A: 800IUCalcium: 96mgIron: 0.8mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    I can't be certain, but I'm pretty sure that if spring had a taste, it would be exactly like these Lavender Cupcakes. They are light and fresh making them the perfect dessert to impress guests at spring or summer gatherings. #keto #glutenfree #lowcarb #ketorecipes #lowcarbrecipes #glutenfreerecipes #ketodesserts #lavendercake
    « Lox and Cream Cheese Cucumber Rolls | Low Carb, Gluten Free
    Menu for the Week of May 14, 2018 »

    Reader Interactions

    Comments

    1. Joan says

      June 03, 2018 at 10:48 pm

      These look really yummy! Can egg white protein powder be substituted for the whey protein powder?

      Reply
      • Sabra says

        June 04, 2018 at 11:26 am

        I’m not completely sure, but I think it would work. The protein powder just gives it the texture of a traditional cake, so if anything you may need get that same benefit.

        Reply
    2. Hawthorne says

      December 11, 2018 at 8:50 pm

      This is really good! The only thing I would change about is the amount of eggs. I think next time I'll use three eggs instead of four to avoid eggy taste.

      Reply
    3. Alaina says

      July 23, 2019 at 12:24 pm

      How long would you estimate these would need to bake for if I was using two small 6” cake pans instead of cupcakes? I’d like to use this recipe for a birthday layer cake 🙂 🙂 xo

      Reply
      • Sabra says

        July 31, 2019 at 10:02 am

        I would just add a couple of minutes at a time and check frequently. Hope that helps!

        Reply
    4. Gen says

      November 15, 2020 at 12:29 pm

      did you know the lavender oil link you shared is NOT FOOD GRADE? According to the Amazon, it's marked "do not eat" all over the bottle.

      Also the reipe looks great! Thanks. Looking forward to trying it.

      Reply
    5. Debra says

      June 11, 2021 at 12:31 pm

      What can be used in place of the whey protein? More almond flour?

      Reply

    Rate this Recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe:




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

    More about me →

    Trending posts

    • Low Carb Creamy Chicken Pot Pie Soup | Crock Pot
    • Slow Cooker Cabbage Roll Casserole
    • Chicken and Dumplings
    • Sticky Asian Glazed Chicken Thighs

    Seasonal Recipes

    • Sugar Free Peppermint Mocha
    • Keto Gingerbread Whoopie Pies
    • Crockpot Wassail (Mulled Apple Cider)
    • Glazed Ham | Keto, No Added Sugar
    • Keto Candy Cane Pie
    • Cranberry Jalapeno Dip

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Follow Me:

    • Instagram
    • Facebook
    • Pinterest
    • Twitter

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 This Mom's Menu, LLC

    • 55
    1.3K shares
    1.3K shares
    • 55