Making great Keto Cupcakes has been a goal of mine. I finally feel I have a recipe worthy of sharing with you.
You know how important I think it is to have great tasting comfort food on a low carb diet. Having (or not having) safe foods prepared that you truly enjoy are often a make-it or break-it thing on a diet.
I decided to make this a ‘small batch’ recipe. It makes just four scrumptious vanilla cupcakes.
Four Keto Cupcakes is just the right-size batch for my husband and I. One to gobble down and one to hoard for later. 😉 We’ve even made bets with the spare cupcakes… a dangerous gamble for the loser!
If you find you need 12 cupcakes all at once you can triple the recipe to make to make a larger batch. You can also just double it and make 8. (I’ve done all of the above.)
You’ll note the flecks of ground vanilla that I used in this batch. I keep a small amount of it in the pantry to use when I’m going to travel with my ingredients and want to turn it into a mix. And of course the ground vanilla is heavenly anyway.
Making a batch is a snap. Don’t bother to drag the mixer onto the counter. All you need is a little bowl and a spoon. I use a cereal bowl.
Believe me on this one. If you want the texture to be moist and perfect, then all you really want is a bowl and spoon.
Stir all the dry ingredients together. Add the wet ingredients and stir till well combined. Beating is not necessary. Divide the batter evenly into the four prepared cups and bake for 15 minutes.
Because of the small-size batch I decided to try the cute little silicone cupcake liners. I lined them with a paper liner and used a spritz of Pam in each one.
This way I didn’t have to use a muffin tin to hold the cups and risk burning the unused cups in the tin. You can of course, add a teaspoon of water to each of the unused cups in your cupcake pan to protect it.
I recommend using the silicone cups with the paper liners. They insulate the batter and keep the bottom of the cupcakes from getting too dark before the top is finished baking. Baked goods that brown too quickly on the bottom can be a problem with almond flour and this worked well for me.
For fun I added a bit of imitation butter flavoring, to make them taste more like bakery-made cupcakes. It’s optional and totally up to you.
You wont believe how few carbs are on in these! Take a look at the chart below:
That’s right! Just 1.5 carbs each. if you do net carbs it’s 1.2. Of course with the chocolate ganache frosting it adds a bit more. Get the recipe for the chocolate ganache frosting here.
Get it here. Make it at home:
Set of colorful silicone baking cups
Keto Cupcakes Recipe
Keto Cupcakes
Ingredients
- 1/4 cup almond flour
- 2 tbsp zero calorie sweetener (Swerve) pourable, cup for cup
- 1 pinch salt
- 1/4 tsp konjac (Glucomanan) powder
- 1/4 tsp baking powder
- 2 tbsp butter, melted
- 1 lg egg
- 1 tsp vanilla extract or 1/2 tsp vanilla bean powder
- 1/2 tsp. imitation butter flavoring (optional)
- 1 tbsp heavy cream
Instructions
- Heat oven to 350 degrees. Put 4 paper liners in either cupcake tin or silicone cupcake molds on a cookie sheet. Spray with vegetable oil spray, if desired.
- In a small mixing bowl (or cereal bowl) stir together the dry ingredients: almond flour, sweetener, salt, Glucomanan, and baking powder.
- Add all the wet ingredients: melted butter, cream, vanilla extract, vanilla, imitation butter flavoring (opt) , and egg.
- Stir all ingredients until thoroughly mixed and not lumpy.
- Divide batter evenly into 4 previously prepared cupcake liners. Place in oven and bake 14-16 minutes. (Tops of cakes will be light colored, but lose their glossiness when cupcakes are done.)
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