Keto Vanilla Cupcakes Recipes
LOW CARB KETO VANILLA CUPCAKES
These keto vanilla cupcakes are out of this world! They bake up moist yet fluffy and are topped with a silky buttercream frosting. I've made both a cream cheese vanilla frosting and a strawberry buttercream frosting for them - you decide which you prefer. Only 3.5g net carbs per cupcake and just 10 minutes prep!
Provided by Katrin Nürnberger
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 447 kcal, Carbohydrate 6.1 g, Protein 9.9 g, Fat 45 g, SaturatedFat 22.1 g, Fiber 2.6 g, Sugar 2.3 g, ServingSize 1 serving
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!
Provided by Joe Duff
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- 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 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.
- While the cupcakes are cooling, make the Keto Cream Cheese Frosting.
- Spread or pipe the frosting on top of the cupcakes and dig in!
Nutrition Facts : ServingSize 1 Cupcake, Calories 160 calories, Fat 14.6, Carbohydrate 3, Fiber 1.5, Protein 5.6
KETO VANILLA CUPCAKES
These keto cupcakes have a lovely vanilla flavor, and are so moist, fluffy and with a tender crumb, you won't believe they are low carb and sugar free! Easy and simple to make, these keto vanilla cupcakes are topped with a keto frosting!
Provided by Arman
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
- In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
- In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
- Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
- Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.
Nutrition Facts : ServingSize 1 cupcake, Calories 153 kcal, Carbohydrate 4 g, Protein 5 g, Fat 13 g, Sodium 189 mg, Fiber 2 g
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