Keto Vanilla Cupcakes
User Reviews
5
Keto Vanilla Cupcakes
Description
Keto Vanilla Cupcakes feature almond flour and coconut flour in their batter, creating a moist yet firm texture suitable for low-carb diets. Eggs, butter, cream cheese, and almond milk provide moisture and richness, balanced by granulated sweetener and vanilla extract for flavor. The mixture is beaten thoroughly to develop a smooth batter that rises well during baking. After baking, the cupcakes cool completely before being topped with a cream cheese frosting made by beating room-temperature butter and cream cheese with powdered sweetener and vanilla. This frosting is smooth and slightly sweet, complementing the dense crumb of the cupcakes.
The cupcakes are baked in paper-lined muffin pans; the recipe yields nine standard-sized cupcakes but can be stretched to ten or more servings. Mini cupcake pans can also be used for smaller portions. The sweetener amounts can be adjusted to taste, affecting sweetness levels. These cupcakes are best stored in the refrigerator for freshness and can be frozen for longer storage. The recipe offers a satisfying treat for those seeking a reduced-carb dessert option.
Ingredients
Cupcake Batter
- 4 egg 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
- The cupcakes yield about 9 to 10 servings, with options to make mini cupcakes for more portions.
- Use super-fine almond flour and adjust quantities slightly for best texture.
- Store cupcakes in the refrigerator for up to 4 days or freeze for up to 3 months.
- The cream cheese frosting requires room-temperature ingredients for proper mixing and smooth texture.
- Sweetener amounts can be adjusted to personal taste, with a range provided in the recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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