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Anna has experimented with our New Cupcake mix and has created some beautiful Coconut and Lemon Cupcakes.  These are divine!

Perfect for an afternoon tea, a kitchen tea or when you feel like a sweet treat!


Cook Time: 15-20mins

Makes: 12 Cupcakes


  • 1 packet of Our Low Carb Cupcake Mix
  • 2 eggs
  • 1 & 1/4 cup or 310ml milk of choice (nutrition is based with unsweetened Almond milk)
  • 90g Butter
  • 1 50g sachet of coconut milk powder


  • 200g cream cheese
  • 2 tbsp butter (40g)
  • 75g of Our Low Carb Icing Mix
  • Squeeze of half small lemon and grated lemon rind


  1. Preheat oven to 180 degrees
  2. Prepare Cupcake tray with 12 wrapper – Spray the wrappers well (we used coconut oil spray)
  3. Melt butter in the microwave, allow to cool. Whisk together eggs, milk and melted butter in small bowl
  4. Place dry mix and coconut powder in a larger bowl and pour the egg mix into the cupcake.
  5. Stir enough to combine well.
  6. Using a spoon portion mix evenly in the wrappers
  7. Bake for 15-20mins – rotating at half way
  8. Remove from Oven and cool on cooling rack
  9. Refrigerate before icing (they must be cool or the icing will melt)

Icing Steps: 

  1. Place cream cheese and butter in a microwave safe bowl and microwave for 60 seconds.
  2. Add icing mix, lemon juice and lemon rind to bowl
  3. Using electric beaters whip icing until light and fluffy.


For more great Low Carb recipes, click here

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page