Yield: 12
Keto Vanilla Cupcakes with Buttercream Frosting
Delicious classic vanilla cupcakes with a light texture and a creamy buttercream frosting. As always, these keto cupcakes are low-carb and gluten-free.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For the cupcakes
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 tbsp flaxmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, melted
- 6 eggs, large
- 2/3 cup erythritol sweetener, like Swerve
- 1 tsp vanilla extract
- 2 tbsp heavy cream, you can add another tbsp if your batter is too thick
For the buttercream
- 1/2 cup butter, softened
- 1/4 cup powdered sweetener, like Swerve confectioner's. (Start with 1/4 cup, and you can add more to taste.)
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream, add heavy cream if your frosting is too thick
Instructions
For the cupcakes
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
- In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth.
- In a separate bowl, stir together the coconut flour, almond flour, flax meal (or xanthan gum) and baking powder. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine. The batter will be thick, but scoopable. If your batter seems too thick, add another tbsp or so of cream to thin it out.
- Evenly divide the batter among the liners, filling each 3/4 full.
- Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5-10 minutes. Carefully — they will be fragile — turn them out of the pan onto a rack. Let the cupcakes cool completely.
- Once cool, frost the cupcakes
For the frosting
Using a stand or handheld mixer, beat the softened butter, vanilla, and sweetener together until creamy.
- If your frosting seems too thick, add a bit of heavy cream -- one tbsp at a time -- to thin it out.
Notes
With the ingredients I used, these cupcakes came out to be 130 cal and 1 net carb each.
I encourage you to input the nutrition facts of the specific brands you use for the most accurate tracking.
You can substitute 1/2 tsp of xanthan gum for the flax meal, if you prefer.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 139mgSodium: 215mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 4g
The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.