Keto Vanilla Cupcakes
User Reviews
5.0
81 reviews
Excellent
Keto Vanilla Cupcakes
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These keto cupcakes are out of this world! They bake up moist yet fluffy and are topped with a silky buttercream frosting. I've made both a cream cheese vanilla frosting and a strawberry buttercream frosting for them - you decide which you prefer. Only 3.5g net carbs per cupcake and just 10 minutes prep!
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Ingredients
Cupcake Batter
- 4 eggs large, room temperature
- ½ cup / 114g butter melted, then cooled
- ¼ cup / 60g cream cheese
- ¼ cup / 60ml almond milk
- ½ cup / 100g granulated sweetener use up to ⅔ cup if you like sweeter cupcakes
- 2 cup / 200g almond flour ***see notes
- ¼ cup / 30g coconut flour
- 2 teaspoon baking powder
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- ¾ cup / 170g butter room temperature!!!
- 9.5 oz / 270g cream cheese room temperature!!! (1 cup plus 2 tbsp)
- ⅓ cup / 60g powdered sweetener or more to taste, up to ⅔ cup
- ½ teaspoon vanilla extract optional
Instructions
- Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
- In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
- Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
- Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
- Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
- Let the cupcakes cool completely before you make the sugar free vanilla frosting.
Cream Cheese Frosting
- It is absolutely essential the both the butter and the cream cheese are room temperature. Heat fridge-cold for 20-30 seconds in the microwave.
- First, mix the butter using an electric mixer. Then, add the cream cheese and beat until fully combined.
Notes
- 5g net carbs per cupcake with the vanilla cream cheese frosting.
- 3g net carbs per cupcake without frosting.
- I've given enough cream cheese vanilla frosting in the ingredients for all cupcakes.
- Here is the recipe for the strawberry frosting!
- *** for super-fine almond flour, reduce the amount by 2 tablespoons or 12 grams.
- Note - You can probably stretch the batter to 10 cups. Mine rose quite a bit, and since we're adding the frosting, there's no need for a large rounded dome top.
- Note - You can probably stretch the batter to 10 cups. Mine rose quite a bit, and since we're adding the frosting, there's no need for a large rounded dome top.
- I used regular muffin paper cups. If you have a mini cupcake pan, you'll get at least 12 cupcakes.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Total Carbohydrates
6.1g
Protein
9.9g
(20%)
Fat
45g
(69%)
Saturated Fat
22.1g
(111%)
Fiber
2.6g
(10%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Total Carbohydrates | 6.1g | 2% |
| Protein | 9.9g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 22.1g | 111% |
| Fiber | 2.6g | 10% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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