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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Let me tell you a story. Last year, my cousin decided to embark on a keto journey, and her birthday was fast approaching. Now, she has an insatiable sweet tooth, just like yours truly. The dilemma? Finding a treat that aligned with her dietary restrictions without sacrificing flavor. After countless experiments and a few kitchen mishaps (let's not talk about the coconut flour explosion!), I finally landed on this recipe. These keto vanilla cupcakes aren't just a substitute; they're a celebration of flavor and mindful eating. It’s like finding a hidden treasure – pure joy with every bite!
The secret to these cupcakes lies in the perfect blend of almond flour and a touch of coconut flour, which creates a tender crumb that rivals traditional cupcakes. Sweetened with erythritol and monk fruit, they offer the sweetness you crave without the blood sugar spike. And the cream cheese frosting? Oh, it's pure decadence! Smooth, tangy, and just the right amount of sweet, it's the crowning glory that transforms these cupcakes into a truly irresistible treat. I have to admit, I ate three, no four in a row…they were that good! I didn’t feel too guilty about it either.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Muffin Tin
- Cupcake Liners
- Wire Rack
- Measuring Cups and Spoons
Keto Vanilla Cupcakes with Cream Cheese Frosting: Frequently Asked Questions
Keto Vanilla Cupcakes with Cream Cheese Frosting
Indulge in these delectable Keto Vanilla Cupcakes, topped with a luscious cream cheese frosting. Perfect for satisfying your sweet tooth while staying true to your low-carb lifestyle!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Trust me, using liners makes cleanup a breeze!
- In a large bowl, whisk together 2 cups almond flour, ¼ cup coconut flour, ½ cup erythritol, ¼ cup monk fruit sweetener (or additional erythritol), 2 teaspoons baking powder, and ¼ teaspoon salt. Make sure there are no clumps! I like to sift the almond flour for an extra fine texture. And maybe add a dash of pink Himalayan salt for good luck?
- In a separate bowl, whisk together 4 large eggs, ½ cup melted coconut oil (cooled slightly), 2 teaspoons vanilla extract, and ¼ cup unsweetened almond milk. I sometimes like to add a teaspoon of lemon zest for a little something extra.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to tough cupcakes. Who wants that?
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. I use an ice cream scoop for even distribution. It's oddly satisfying.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them! Ovens can vary, and you don't want burnt cupcakes. Unless you like that sort of thing, I guess.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here! Frosting warm cupcakes is a no-no.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat 8 ounces cream cheese (softened) and ½ cup unsalted butter (softened) with an electric mixer until smooth and creamy. Don't skimp on the softening! Lumpy frosting is not your friend.
- Add ½ cup erythritol, ¼ cup monk fruit sweetener (or additional erythritol), and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until light and fluffy. Taste and adjust sweetness as needed. Everyone has their own sweet spot!
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Get creative with your frosting! Use a piping bag for a fancy look, or just spread it on with a knife. I ain’t judging.
- Garnish with sugar-free sprinkles or a dusting of cocoa powder, if desired. Because everyone loves a little sparkle, right?
- Store the cupcakes in the refrigerator. They taste even better the next day, if they last that long!
📝 Notes
- For a richer flavor, use browned butter in the frosting.
- Store in the refrigerator for up to 5 days.
🍎 Nutrition
Calories: 180 kcal
Protein: 6 g
Fat: 15 g
Carbohydrates: 8 g
Fiber: 3 g
Calcium: 50 mg
