Keto Classic Fairy Cakes
Indulge in the nostalgic charm of 'Keto Classic Fairy Cakes,' a delightful low-carb twist on a beloved classic! These tender, buttery treats feature a harmonious blend of almond and coconut flours, enhanced by the natural sweetness of erythritol and a hint of vanilla. Perfect for keto enthusiasts, they come together effortlessly in just 35 minutes, making them ideal for a quick dessert or celebratory occasion. Each bite is moist and fluffy, with an optional elegant touch of sugar-free frosting and fresh berries for garnish. Whether served at tea time or as a guilt-free sweet indulgence, these keto fairy cakes are sure to become a favorite in your baking repertoire. Keywords: keto fairy cakes, low-carb dessert, gluten-free baking, almond flour cakes, sugar-free frosting.
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Recipe Information
Ingredients
- 100 g almond flour
- 20 g coconut flour
- 1 tsp baking powder
- 0.25 tsp salt
- 100 g unsalted butter, softened
- 100 g erythritol or preferred keto sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 60 ml heavy cream
- 50 g sugar-free powdered sweetener
- 50 g fresh berries (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with fairy cake or cupcake cases.
In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix these dry ingredients until well incorporated.
In a separate large bowl, cream the softened butter and erythritol together until light and fluffy, using an electric mixer on a medium setting.
Add the eggs one at a time to the butter and sweetener mixture, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry flour mixture to the wet mixture, alternating with the heavy cream. Start and end with the flour mixture. Mix until just combined.
Evenly spoon the batter into the prepared cupcake cases, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a cake comes out clean.
While the cakes are baking, prepare the frosting by combining the sugar-free powdered sweetener with a few teaspoons of water, stirring until smooth and at the desired consistency.
Once the cakes are baked, remove them from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Optionally decorate each fairy cake with a small dollop of frosting and top with fresh berries before serving.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
