Keto Vanilla Cupcakes with Buttercream
These low carb vanilla cupcakes are fluffy, sweet, and totally keto friendly. Perfect for satisfying your cupcake craving without the guilt.
Ingredients
For the Cupcakes
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 2/3 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 4 Large Eggs
- 1/3 cup Butter, melted
- 1/3 cup Heavy Cream
- 2 tsp Vanilla Extract
For the Buttercream
- 1/2 cup Butter, softened
- 4 oz Cream Cheese, softened
- 1/2 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 tbsp Heavy Cream
Equipment
- muffin tin
- piping bag
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, melted butter, heavy cream, and vanilla extract. Pour the wet ingredients into the dry and stir until a smooth batter forms. Let it rest for 2 minutes.
- Divide the batter evenly among 10 of the cupcake liners, filling each about two-thirds full.
- Bake for 20 to 25 minutes, until the tops spring back when lightly touched and a toothpick comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the buttercream by beating the butter and cream cheese together until smooth. Add the powdered erythritol, vanilla extract, and heavy cream. Beat on medium-high speed for 3 minutes until light and fluffy. If the frosting is too soft, refrigerate it for 10 minutes.
- Pipe or spread the buttercream generously onto the fully cooled cupcakes. Refrigerate any leftovers.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 5gProtein: 7gFat: 31g
Tried this recipe?Let us know how it was!