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Fresh Lime Sour Cream Cupcakes

Fresh Lime Sour Cream Cupcakes


4 Tbsp butter, softened
1/2 cup Truvia
4 eggs
1 tsp vanilla
1/4 cup sour cream
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 lime, juiced
1/2 tsp grated lime rind
1 scoop TeamKeto Lemon Lime Ketones
1/4 tsp salt


In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream, lime juice, rind and vanilla and beat until combined. Add the eggs one at a time mixing after each. 
Stir in the flours, baking powder, ketones and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
 Bake at 350 for 20-25 min. Note: some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.

Macros per cupcake: 130 calories, 11g fat, 1.9 net carbs, 4g protein Lime

Cream Cheese Frosting Ingredients / Directions:

8 oz cream cheese, softened
3 tbsp salted butter, softened
1 cup powdered erythitol
1/2 tsp lime extract or 2 Tbsp fresh lime juice.

Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed. Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute. Makes 8 equal servings.

Macros per serving: 135 calories, 14g fat, 1 net carb, 1g protein


Get 100+ of our best keto recipes, 6-Weeks of Daily Proven Meal Plans, and next-level coaching in our 6-Week TeamKeto Challenge.

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  • I am going to make these cupcakes today. I have all of my ingredients set out now. Waiting for my butter to get room temperature. Will definitely let you know how Good they are. Thanks for the recipe!

    Kathy Lear
  • Looks very good. I will make them soon

    Florence Anderson

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