Who needs a mug cake when you can make cupcakes? This recipe for ketogenic cupcake creates a light and fluffy yellow cake with a deliciously creamy buttercream frosting. These keto cupcakes are so amazing that you wouldn't even know that they're sugar-free (yes, we've tricked people). Enjoy and be sure to tag us in your creations!
Prep Time: 5 minutes
Bake Time: 20 minutes
Cooling Time: 30-40 minutes
Servings: 6
Macros per serving (1 cupcake):
Calories: 337
Fat: 31g (88%)
Protein: 7g (9%)
Net Carbs: 2g (3%)
Total Carbs: 18g
Fiber: 2g
Sugar Alcohols: 14g (Its a cupcake...)
Ingredients:
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Dry Ingredients:
1 Cup (112g) Almond Flour, finely sifted
1 Tablespoon (7g) Coconut Flour
1/4 Cup (48g) Monkfruit/Erythritol blend, granular (I used Lakanto)
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Xanthan Gum
Wet Ingredients:
3 eggs, large
1 Teaspoon Vanilla Extract
2 Tablespoons Heavy Whipping Cream
1/2 Teaspoon Liquid Stevia (I use sweet drops)
Buttercream Frosting:
1 stick (8 TBSP) Butter, softened
1 Teaspoon Vanilla Extract
2 Tablespoons Heavy Whipping Cream
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Let's Do This!
Preheat your oven to 350F or 175C
In a large mixing bowl, combine all of the "Dry" ingredients.
Whisk until well combined, then set aside.
In a medium sized mixing bowl, combine all of the "Wet" ingredients. Whisk to combine.
Pour the wet ingredients into the dry.
Whisk until it is uniform. Do not overmix.
Line a cupcake pan with 6 cupcake liners.
Divide the batter evenly between the 6 slots.
Bake for 20 minutes. Check for doneness by inserting a toothpick into a cupcake and verifying that it comes out clean.
All cupcakes to cool on the counter until they are fully cooled (about 30-40 minutes). I do not advise using a fridge to cool them.
In a medium sized mixing bowl, combine the butter, vanilla, and heavy whipping cream.
Whisk until smooth.
Add the confectioner's sweetener and whisk until no clumps exist. You can add food coloring if you wish.
Transfer the frosting to a piping bag (or a zipper bag with a corner cut off)
Frost the cupcakes as desired.
Store the cupcakes in an airtight container in your refrigerator for up to a week.