Keto Cupcakes (Vanilla)
Ingredients
- Eggs – large and room temperature. Fridge cold eggs prevent cupcakes from rising.
- Butter
- Cream cheese – Use a full fat cream cheese (I like Philadelphia). In the cupcake, this can be replaced with Greek yoghurt or sour cream.
- Unsweetened almond milk
- Granulated sweetener – I used an erythritol monk fruit sweetener, which is a 1:1 sugar alternative. Allulose or Bocha Sweet also work. For the frosting, the sugar substitute MUST be powdered.
- Almond flour – I’m using ground almonds, which is equivalent to regular almond flour in the US. If you’re using super-fine almond flour, reduce the amount by 2 tablespoons.
- Coconut flour – It complements almond flour and is also high in fibre. Read more about the benefits of coconut flour.
- Baking powder – Check that it is fresh (it should fizz when you put a little in cold water)
- Vanilla extract – For a luxury version of this recipe, use the seeds from 1 vanilla pod instead!
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
In a large mixing bowl using an electric mixer or in a food processor, beat the eggs until pale, thick and double in size.
STEP 2
Add the sweetener, butter, cream cheese, unsweetened almond milk and vanilla extract. Blend until smooth.
STEP 3
Stir together the dry ingredients in a separate bowl (option to add a pinch of salt). Then add them to the wet ingredients and blend until you have a smooth batter.
STEP 4
Fill the keto cupcake batter into a muffin tin lined with cupcake liners and bake in the oven until golden and a toothpick inserted comes out clean.
STEP 5
Let the cupcakes cool completely.
STEP 6
For the vanilla frosting, mix together butter and cream cheese until smooth. Add the vanilla extract and then slowly pour in the powdered sweetener. Fill the frosting into a piping bag and pipe over the cupcakes.