Keto Vanilla Cupcakes with Icing
Indulge in the decadence of Keto Vanilla Cupcakes with Icing—perfectly sweetened treats that satisfy your cravings while staying on track with your low-carb lifestyle. Crafted with almond and coconut flours, these cupcakes boast a delicate, tender crumb and a burst of rich vanilla flavor. Sweetened with erythritol, they keep things keto-friendly without compromising on taste. The velvety cream cheese icing adds a luscious, creamy finish, enhanced with the warmth of vanilla extract. Quick to prepare in just 15 minutes and ready to enjoy after a 20-minute bake, these guilt-free delights are ideal for parties, dessert tables, or a weekend indulgence. Whether you're keto, gluten-free, or simply looking to cut down on sugar, this recipe is a winner for all.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Erythritol or keto sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 4 ounces Cream cheese
- 0.25 cup Unsalted butter, softened (for icing)
- 0.5 cup Powdered erythritol
- 1 teaspoon Vanilla extract (for icing)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate large mixing bowl, beat the eggs until frothy. Add the unsweetened almond milk, melted butter, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter is formed.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
To make the icing, beat the cream cheese and softened butter together in a mixing bowl until smooth and creamy.
Add the powdered erythritol, vanilla extract, and heavy cream, and mix until the icing is fluffy and spreadable.
Once the cupcakes have fully cooled, spread or pipe the icing on top of each cupcake.
Optional: Garnish with a sprinkle of powdered erythritol or keto-friendly sprinkles.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 743 mg | 57% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 538 mg | 11% | |
*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.
