KETO KEY LIME CUPCAKES
Steps:
- Preheat oven to 350 degrees.
- Go ahead and get out a long sheet of aluminum foil that spans the entire length of the cupcake pan plus an additional inch. Set aside for later.
- In a large bowl, whisk together the almond flour, Swerve, baking powder, baking soda and gelatin. Add lime zest overtop and whisk together again until evenly combined.
- Add your eggs, milk, olive oil, lime juice and apple cider vinegar and blend together with whisk until combined well and batter is smooth.
- Pour batter into muffin liners just a touch over 1/2 of the way full, no more. (If you have any extra batter you can bake an additional cupcake in an extra cupcake pan or using the same pan after these have cooled.) Place your pan into a preheated oven at 350 degrees for 14 minutes, then gently rotate the pan 180 degrees and place your piece of foil very lightly over the cupcakes. We create a little dome with the foil. Then bake for an additional 12 minutes. (Make sure to use a timer). The foil will keep the cupcakes from over-browning.
- After baking, take the pan out of the oven and let your cupcakes COOL COMPLETELY before removing from the pan. We like to place the pan in the freezer to cool for about 20-25 minutes, works beautifully.
- With a hand mixer, blend together your softened cream cheese and butter. Add milk, lime juice and blend again. (It will become smooth once you blend in the Swerve). Finally, sift in the Swerve Confectioner, salt, lime zest and blend one last time. Chilling the frosting will thicken it.
- Pipe or spread frosting onto cupcakes, serve and enjoy!! Store any leftovers in an airtight container and place in refrigerator. (These cupcakes are excellent chilled). See Tips in post above for additional recommendations.
Nutrition Facts : ServingSize 1 cupcake, Calories 220 calories, Sugar 1.1 g, Sodium 99.2 mg, Fat 12.9 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 0.9 g, Protein 5.2 g, Cholesterol 43.5 mg
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