Description
A straightforward recipe for low-carb vanilla cupcakes suitable for a ketogenic diet.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- In a separate large bowl, beat the softened butter until creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Slowly mix in the almond milk until the batter is smooth. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- For best results, use room temperature eggs and butter.
- You can substitute the almond milk with coconut milk from a carton.
- Frost with your favorite keto-friendly buttercream or cream cheese frosting.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 1
- Sodium: 120
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 45
Keywords: Keto Cupcakes, low carb dessert, almond flour cupcakes, sugar free vanilla cake