This is one of my favorite desserts of all time. The lemon is tart and makes my mouth pucker while the creamy sweetness soothes the savage beast without weighing me down!

Happy Mother's Day to everyone. Nothin' says spring and summer to me than citrus. Primarily lemon, but any citrus will do for me! Hope some of you will make this for Mother's Day. Even if you don't make the cupcakes, at least make the Lemon Buttermilk Ice Cream. So tart! So creamy dreamy yummy!





I'm working on the nutritional information and will be back to post them!

Revolutionary Lemon Rosemary Cupcakes



Serves – 36 – 48 Mini Cupcakes
Prep Time – 20 Minutes
Cook Time – 12-15 Minutes
Difficulty – Simple Simon

Ingredients
4 large Eggs, separated
¼ c. Cottage Cheese
½ c. Mozzarella Cheese, shredded
3 Tbsp. Vanilla Whey Protein
1 Tbsp. Coconut Flour, rounded
1 Tbsp Lemon Zest
1 Tbsp Lemon Juice, freshly squeezed
2 tsp. Rosemary Leaves, fresh, coarsely chopped
¼ c. Erythritol, Granular, measure as granular
3 Tbsp. Xylitol, Granular, measure as granular
1 large pinch Stevia Powder, NuNaturals or Sweet Leaf
2 drops EZ Sweetz, Splenda Concentrate (optional)
1/8 tsp. Kosher Salt
1/8 tsp. Cream of Tartar
1 tsp. Baking Powder
Olive Oil Spray

Preheat oven to 325*

Line mini cupcake pan with cupcake liners and spray with olive oil spray. Set aside.

In small food processor, blend cottage cheese until smooth consistency.

Combine erythritol, xylitol and Stevia powder in coffee grinder and blend into a fine powder. Take a little time here and try to get as powdery as possible.

Grate mozzarella cheese.

Combine dry ingredients - protein powder, coconut flour, lemon zest, baking powder, rosemary, and salt.

Add cottage and mozzarella cheese, lemon juice to egg yolks.

In large, very clean mixing bowl beat egg whites until they develop bubbles. Add cream of tartar and whip whites to the stiff peak stage. They can still slip a little in the bowl, that’s alright. Don’t beat them dry though.

After whipping egg whites, beat egg yolk and cheese mixture until most of the chunks of cheese shreds are homogenized, about 2 minutes. Add powdered sugars and continue beating until egg yolks become lemon yellow and lighter.

Add dry mixture to yolk mixture and thoroughly combine.

Fold 1/3 egg whites into the yolk mixture to loosen them. Don’t worry about deflating them, this is just to loosen the egg yolk mixture!
Add half of the remaining whipped egg whites and gently fold into egg mixture. This is where you start being careful of the folding technique. Try to evenly distribute the whites without losing volume.

Add last portion of whites and fold to incorporate.

Spoon about 1 tablespoon of batter into lined mini muffin tins. You should have enough batter to fill at least 48 mini cupcake tins (2-24 count pans).

Bake for 12-15 minutes. Try not to let the tops brown too much.

Remove cupcakes and allow them to cool in their pans, or remove them to a rack and allow to cool completely.

Once cool, cut divot out of the center of each cupcake and fill with 1 teaspoon of Lemon Buttermilk Ice Cream batter (recipe follows).

Let cupcakes sit for about 20 minutes and absorb the “leches”.

Using a large star tip or large round tip fit inside a plastic bag or piping bag, pipe icing onto cupcakes. Alternately, just use a small spatula or dinner knife and pile the frostin’ as high as you can!

Cover and chill.

Lemon Icing



Yield – Enough for 1-1/2 recipes of Cupcakes
Prep Time – 10 Minutes
Cook Time – None
Difficulty – Easy

Ingredients
6oz Cream Cheese, softened
3oz Butter, unsalted, softened
1/4 c. Greek Yogurt
¼ c. Heavy Cream
1/3 c. Erythritol, Granular, measure as granular
3 Tbsp. Xylitol, Granular, measure as granular
1 pinch Stevia Powder (NuNaturals or Sweet Leaf)
1 Lemon, zested
2 Tbsp Lemon Juice, fresh
1 tsp Vanilla Extract
2 drops EZSweetz Concentrated Liquid Splenda (or to taste)


Add sweeteners to coffee grinder and blend until smooth powder forms.

In large mixing bowl combine cream cheese and butter. Whip to combine and until fluffy.

Add yogurt, vanilla extract, lemon juice and lemon zest. Whip to combine.

Add powdered sweeteners and beat until thoroughly mixed.

Add cream and beat until thick frosting forms. If you want it creamier, add more cream. If it is too soupy, simply beat longer until cream whips.

Adjust sweetness to your preference by using the EZ Sweetz Splenda drops. Add 1 drop at a time and mix thoroughly.

Place icing in piping bag and pipe onto cooled and imbibed cupcakes.

Cover cupcakes and refrigerate until about an hour or two prior to serving.

Serve with Lemon Buttermilk Ice Cream


Lemon Buttermilk Ice Cream



Serves – 8-10
Prep Time – 5 Minutes
Cook Time – Zero, zilch, nada
Difficulty – Eyes closed, one hand tied behind my back

Ingredients
4 c. Buttermilk, Full Fat
½ c. Erythritol, Granular, measure as granular
3 Tbsp. Xylitol, Granular, measure as granular
1 large pinch Stevia Powder (NuNaturals or Sweet Leaf)
2 Tbsp Lemon Zest
½ c. Lemon Juice, fresh
10 drops EZSweetz Concentrated Liquid Splenda (or to taste)

Grind measured granular sweeteners in coffee grinder to a fine powder.

Add all ingredients to buttermilk and stir until sweeteners are dissolved.

Refrigerate until ready to freeze. This can be made 1 day ahead and held in a covered container in the ice box.

Just before adding to an ice cream machine, adjust sweetness with drops of EZSweetz concentrated Splenda. (About 5-10 drops.)

(Note – This is EXTREMELY tart. It’s supposed to be that way! It’s supposed to hit you with tart up front but have a nice tiny sweet, creamy finish! Kapowwww! In your face! Lemon!)

Turn well-chilled mix into ice cream mixer.

Freeze until soft serve consistency.

Store in an air tight container in the freezer. This can be made up to 4 hours ahead. Take out and allow to defrost partially prior to serving. This happens quickly . This will get more like a sorbet than an ice cream the longer it freezes. It’s kinda Italian Ice meets sherbet.

Serve with Revolutionary Lemon Rosemary Cupcakes.

Pucker Power!!!

Nutritional Information
(I’m working on that right now!)

Here's a bit more Lemon Food Porn. Enjoy!




From the same batter, I made 2 mini cakes (to have as a lemony "una leche" cake), Grown-up Twinkies, and Crepes. The only difference is how you cook them and also how long you cook them!

I've always wondered why recipes call for 2, 3 or 4 different sweeteners. Is it something in the chemical makeup? What's your reason?

This is making me soooooo hungry.

My understanding is that the different sweeteners work synergistically, making lesser amounts of each sweeter and cutting down on the likelihood of an aftertaste. That's just my understanding, though, as I'm not a baker by any means.

I can tell you it works: and I love the low amounts of sweetener in this recipe.

Let it rain! Great baking weather!

What is the texture like of these? They're beautiful (love the look of that frosting!).

Hi there! Thanks for the compliment!

The texture is like a genoise or a sponge cake. The cake isn't as sweet. After 12 years low carbing, I just don't do well with super sweet things, so most of my recipes are going to be less sweet than most other dessert recipes.

But the good news is you can adjust your sweetness level in the cream cheese frosting.

You should really try the Lemon Buttermilk Ice Cream with it. It makes them! I actually cut a small divot out of the cupcakes and pour about 1/2 a teaspoon of Ice Cream Custard (pre-frozen) into the cupcake before replacing the divot and icing them! It's like a little self-contained Lemon Tres Leches Bite! Then serve it with a bit of ice cream on the side, frozen!?!

Oh my! So good! Hope you will make them and let me know!!!

Oh and I use mulitiple sweeteners as the other poster replied, because there is synergy between 3 or more sweeteners, allowing you to use less of each sweetener and also helps to reduce any aftertaste you get from sweeteners!

Right up my alley, girl! I love ANYTHING lemon! Can't wait to try these. How'd I miss this post in May?

Haha! Peggy, I do that all the time!

They are really good. I line a mini muffin tin with non-stick aluminum foil and reuse the liners. I freeze them in a baggie in between uses - cuz I'm lazy.

They come out with no problem. Otherwise, this batter tends to stick and get messy! I have used silicone molds before and they work like charm though!

Hope you like it!