Keto Vanilla Cupcakes | The Best Keto Cupcakes
These keto cupcakes are super soft and fluffy, and topped with a sugar-free cream cheese frosting. And, not only are they easy to make, they're quick to make too. From start-to-finish these keto cupcakes take just 25 minutes to whip up. Best of all though, is the fact that each one of them has less than 2 NET CARBS! And, yes, that includes the keto frosting!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low carb
Ingredients
1 1/2 cups (170g) blanched almond flour
1/2 cup (65g) granular swerve
2 teaspoons baking powder
6 Tbsps. (85g) butter melted
5 eggs
1/4 (60g) cup almond milk
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (176°C).
- Then, mix/combine the dry ingredients - the almond flour, Swerve, and baking powder - in a medium-sized bowl, and set it aside.
- Now, in a separate bowl, beat together the melted butter, eggs, and vanilla extract...and you'll want to beat these ingredients for about 3 minutes, until they're thoroughly creamed.
- When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk.
- Then, with a rubber spatula - or mixer on low speed - mix until a smooth cake batter forms.
- Now, line a cupcake pan with cupcake cups.
- Spoon the cupcake batter into the individual cups - filling them about 3/4 of the way.
- Bake for about 20 minutes until the cupcakes are golden.
- Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely.
- Now, while the cupcakes are cooling, make the keto cream cheese frosting.
- Spread or pipe the frosting on top of the cupcakes and dig in!
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 160
- Fat: 14.6
- Carbohydrates: 3
- Fiber: 1.5
- Protein: 5.6
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Find it online: https://imhungryforthat.com/keto-cupcakes/