Ingredients
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1 cup (4 ounces/115 g) almond flour
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2 tablespoons coconut flour
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1 teaspoon baking powder
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½ teaspoon fine sea saltfine
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1 cup (8 fluid ounces/240 ml) heavy whipping creamheavy
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2 whole eggs
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4 egg yolks
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¼ cup (11/4 ounces/36 g) erythritolerythritol or granulated or powdered
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½ teaspoon liquid stevia
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½ teaspoon vanilla extract
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1/2 cup (4 ounces/115 g) buttersoftened
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2 tablespoons coconut oilsoftened
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2 tablespoons granulated stevia or erythritolgranulated, ground in a small food processor until powdery
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½ teaspoon liquid stevia
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½ teaspoon vanilla bean pasteor 1 teaspoon vanilla extract
Directions
Yield: 10 cupcakes (1 per serving)
What’s not to love about sweet, fluffy vanilla cupcakes topped with a creamy frosting? This amazing version is ketogenic with all the satiety but none of the guilt!
Ingredients:
CUPCAKES:
1 cup (4 ounces/115 g) almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (8 fluid ounces/240 ml) heavy whipping cream
2 whole eggs
4 egg yolks
¼ cup (11/4 ounces/36 g) erythritol or granulated or powdered stevia
½ teaspoon liquid stevia
½ teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
FROSTING:
1/2 cup (4 ounces/115 g) butter, softened
2 tablespoons coconut oil, softened
2 tablespoons granulated stevia or erythritol, ground in a small food processor until powdery
½ teaspoon liquid stevia
½ teaspoon vanilla bean paste (only sugar free one), or 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (177°C). Line 10 wells of a standard-size 12-well muffin pan with paper liners.
- In a medium bowl, use a fork to stir together the almond flour, coconut flour, baking powder, and salt until well blended. Set aside.
- Using a stand mixer or handheld mixer, whip the cream until stiff peaks form. Add the whole eggs and egg yolks, one at a time, beating after each addition. Add the powdered sweetener, liquid stevia, and vanilla and mix to combine.
- Using a wooden spoon, fold the flour mixture into the cream mixture and combine well.
- Fill each cupcake liner about three-quarters full with the batter. Bake for 20 minutes, until a toothpick inserted in the center of a cupcake, comes out clean. Let cool in the pan for 20 minutes before frosting.
- While the cupcakes are cooling, make the frosting: Using a stand mixer or handheld mixer, whip together all the frosting ingredients until creamy and fluffy.
- When the vanilla cupcakes are cool, scoop the frosting into a piping bag and pipe the frosting evenly onto the cupcakes. Alternatively, use a knife to spread frosting on each cupcake.
tips
Almond flour is similar to almond meal, but is much more finely ground; you can make it at home by grinding raw almonds in a food processor to a near-powdery texture. Be careful not to process it for too long, though, or you’ll end up with almond butter!
Half of the carbs in this recipe are from the erythritol.
