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Discover the world's most premium zero added sugar ice cream

Keto Vanilla Cupcakes

[[ recipeID=recipe-9kziwlz4q, title=Keto Vanilla Cupcakes ]]

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Keto Vanilla Cupcakes

This is a great cupcake recipe that can be used to decorate for any occasion. It is perfect for the keto diet, with only 1.6g net carb per cupcake!

Servings: 8 Cupcakes

Keywords: Baked Goods, Vanilla, Cupcake, Keto-friendly

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

¾ cup almond flour
2 tbsp coconut flour
1 tsp baking powder
1 dash of salt
2 tbsp melted butter
3 eggs
1 egg yolk (beaten)
1 tsp vanilla
2 tbsp sour cream
1 tbsp water

Buttercream Frosting

1 cup powdered allulose
4 tbsp softened butter
2 tsp vanilla
1 tbsp whole milk or heavy cream
1 dash of salt
1 pint of your favorite flavor of Keto Pint ice cream

Instructions

Pre-heat your oven to 350 degrees Fahrenheit and place 8 cupcake liners in your cupcake tin.
Melt the 4 tablespoons of butter in a small microwave safe dish for 15-30 seconds. Then, place the dish into the freezer to cool while you prepare the rest of the batter.
Beat 3 eggs and 1 egg yolk in a bowl with the rest of the wet ingredients (1 teaspoon of vanilla, 2 tablespoons of sour cream, and 1 tablespoon of water).
In a separate bowl, mix the dry ingredients (3/4 cup of almond flour, 2 tablespoons of coconut flour, 1 teaspoon of baking powder, and dash of salt) together in a bowl. Make a well (small hole) in the center of the dry ingredients.
Take the melted butter out of the freezer and mix it into the rest of your wet ingredients.
Pour your wet ingredients into the well that you made in your dry ingredients and mix the dry and wet ingredients together slowly. Be careful not to over mix the batter because it will ruin your cupcakes.
Pour the cupcake batter into the cupcake liners. The batter should perfectly fill the cupcake liners approximately 3/4 of the way up. This will allow the cupcakes to rise enough to fill the cupcake liners without rising too high and spilling out.
Place the cupcake tin in the oven and bake for 15-20 minutes. Watch your cupcakes carefully to make sure they don’t burn. To test if your cupcakes are baked all the way through, poke a toothpick into the center. If the toothpick comes out clean, the cupcakes are ready. If the toothpick comes out with wet batter on it, continue to bake the cupcakes for another minute or two, and then try again.
Carefully remove the cupcakes from the cupcake tin and place them on a cooling rack to cool.
Once the cupcakes are cool, begin to prepare your buttercream frosting. If you do not let your cupcakes cool enough, the frosting will melt and fall off.
Mix together 4 tablespoons of softened/room temperature butter, 1 cup of powdered allulose or powdered swerve (make sure to sift the Swerve through a mesh strainer first), 1 teaspoon of vanilla, and 1 tablespoon of whole milk or heavy cream. If you want to color your frosting, add gel or liquid food dye. Mix until fully combined, but be careful not to over mix. If you overmix the frosting, the butter will begin to separate and you will be left with a mess. If you add too much milk or heavy cream, add more powdered allulose. If your frosting is too thick, add more milk or heavy cream. Stop when you have a thick and creamy frosting.
Use a butter knife to frost your cupcakes. If you wish to take it up a notch, use piping bags and piping tips. You can use any kind of piping tips, the Wilton 1M tip was used for the cupcakes pictured.
Enjoy with your favorite flavor of Keto Pint ice cream

Amount Per Serving
Calories 182
% Daily Value*
Total Fat 14g		21%
Saturated Fat g		0%
Trans Fat g
Sodium mg		0%
Total Carbohydrate 27.7g		9%
Dietary Fiber 2.1g		8%
Sugars 1.6g
Protein g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Each cupcake is 1.6g net carbs.

27.7g carb - 2.1g fiber - 24g sugar alcohols = 1.6g net carbs