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Sugar-Free Lemon Yogurt Cupcakes

ByHannah Peterson

These cupcakes are sunshine in dessert form — soft, tender, lightly tangy, and perfectly sweet without using a single gram of sugar. Greek yogurt keeps them unbelievably moist, almond flour keeps the carbs low, and the lemon flavor pops beautifully.

They’re the kind of “everybody loves them” treat you can make for diabetics and non-diabetics alike… and no one ever suspects they’re sugar-free!

🍋 Sugar-Free Lemon Yogurt Cupcakes

Moist • Bright • Low-Carb • Diabetic-Friendly

❤️ Why You’ll Love These Cupcakes

✔ Ultra-moist from Greek yogurt
✔ Only 3g net carbs per cupcake
✔ Naturally tangy with real lemon
✔ Zero sugar — sweetened with monk fruit or allulose
✔ Quick, simple, one-bowl batter
✔ Perfect for meal prep or freezing

🧁 Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ⅔ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup granular monk fruit or allulose
  • 3 large eggs
  • ¼ cup melted butter or coconut oil
  • Zest of 1–2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract

Optional Lemon Glaze (Sugar-Free)

  • ¼ cup powdered monk fruit
  • 1–2 tbsp lemon juice
  • ½ tsp lemon zest

👩‍🍳 Instructions

1️⃣ Preheat the Oven

Heat oven to 350°F (175°C).
Line a muffin tin with cupcake liners.

2️⃣ Mix Dry Ingredients

Whisk together:

  • almond flour
  • coconut flour
  • baking powder
  • baking soda
  • salt

3️⃣ Combine Wet Ingredients

In another bowl, whisk:

  • Greek yogurt
  • sweetener
  • eggs
  • melted butter
  • lemon zest
  • lemon juice
  • vanilla

Whisk until smooth and creamy.

4️⃣ Combine

Pour the wet ingredients into the dry and mix until a smooth, thick batter forms.

5️⃣ Fill & Bake

Fill each cupcake liner ¾ full.
Bake 18–22 minutes, or until centers spring back when touched.

6️⃣ Cool Completely

Let cool before glazing (if using).
These firm up beautifully as they cool!

🍋 Optional Sugar-Free Lemon Glaze

Mix all glaze ingredients until smooth.
Drizzle over cooled cupcakes for a bright, bakery-style finish.

📊 Nutrition (per cupcake, 12 cupcakes)

Approx.:

  • Calories: 145
  • Net Carbs: 3g
  • Protein: 5g
  • Fat: 12g
  • Sugar: 0g

💛 Tips for the BEST Lemon Cupcakes

  • Use fresh lemon juice, not bottled — makes a HUGE difference.
  • For stronger lemon flavor, add ⅛ tsp lemon extract.
  • Allulose makes muffins soft and moist; erythritol keeps them firmer.
  • These freeze incredibly well — up to 2 months.

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