The Best Keto Cupcakes Recipe 3g Carbs

KETO VANILLA CUPCAKES | THE BEST KETO CUPCAKES

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!

LOW CARB KETO VANILLA CUPCAKES

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.

THE BEST KETO CUPCAKES RECIPE (3G CARBS)

Steps:

• Preheat oven to 175C/350F.
• Line a standard 12 cup muffin tin with silicone cupcake molds or cupcake papers.
• In a bowl add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
• Cream ingredients together using a hand mixer.
• Add the eggs, one by one, mixing in between.
• Add the cocoa powder and the coconut flour and mix until combined, followed by the almond milk. Mix well. Allow the mixture to sit for 2 minutes, so the coconut flour can soak up all the liquid.
• Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
• Bake for 15-20 minutes. Cupcakes are cooked when an inserted skewer comes out with a few crumbs clinging to it, or spring back when touched.
• Set aside to cool.