LOW-CARB KETO CUPCAKES

When it comes to keto desserts, nothing is better than keto cakes and low-carb keto cupcakes. 

These keto cupcakes are damn fluffy and moist, you won’t believe that they are low-carb! Prepared with coconut flour and naturally sweetened, they are perfect with a sugar-free frosting!

LOW-CARB KETO CUPCAKES RECIPE

 

Ingredients

• 1/2 cup butter

• 2/3 cup granulated sweetener of choice

• 2 tsp vanilla extract

• 6 large eggs whisked 

• 2 tbsp low-fat milk

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1 batch keto vanilla frosting

 

For Vanilla frosting

• 3 cups sugar-free powdered sugar

• ½ cup butter softened

• 1 tsp vanilla extract

• 1-2 tbsp low-fat milk

 

Instructions

For making keto vanilla frosting

• Beat your powdered sugar and butter until combined, and smooth in a mixing bowl. Add in your vanilla extract.

• Add your flavored items and continue beating until the desired texture is received. For a thinner texture, add more milk.

For cupcakes-

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.

• Beat the butter, vanilla extract, sugar, salt, and eggs together in a large mixing bowl. Once that has been completed, add the milk and mix until combined.

• Sift the coconut flour and baking powder into a separate bowl. Couple the dry and wet ingredients and stir until combined.

• Disperse the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 15-20 minutes, until a skewer comes out clean from the center.

• Remove them from the oven and allow cooling for 10 minutes, before transferring them to a wire rack to cool completely. Once cooled, frost.

 

Tips for perfect keto cupcakes

• You cannot replace the coconut flour with another flour. It will not bake accurately and will likely crumble.

• Do not over-whisk the batter, to keep the fluffy and light texture. Mix until all the coconut flour has been folded along.

• Avoid overbaking, as the cupcakes continue to bake while cooling down.

• Non-stick muffin tins are prone to sticking so always use cupcake liners. Also, even though the cupcake liners *should* not stick, I still lightly spritz each one with cooking spray, just to be safe.

 

Storing and Freezing Cupcakes

• To store: Store the remaining cupcakes will keep well at room temperature, in a sealed container. You can also refrigerate them to keep them longer.

• To freeze: Freeze leftover cupcakes in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

 

Keto Cupcake Flavors!

• Chocolate Cupcakes– Add half a cup of cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting.

• Red Velvet Cupcakes– Add 4-5 drops of red food coloring to the batter, and top with a keto cream cheese frosting.

• Chocolate Chip Cupcakes– Fold half or one cup of keto chocolate chips into the batter. Reserve a handful to top the cupcakes with.

• Lemon Cupcakes– Add half a teaspoon of lemon zest and one tablespoon of lemon juice to the batter. Add 1 tablespoon of lemon juice to the cream cheese frosting.

 

 

Nutrition Info Per Serving :

• Calories: 153kcal

•  Carbohydrates: 4g

•  Protein: 5g 

• Fat: 13g 

• Fiber: 2g

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