Low Carb Vanilla Cupcakes with Icing
Indulge your sweet tooth while staying on track with these irresistible Low Carb Vanilla Cupcakes with Icing! Perfectly moist and fluffy, these keto-friendly treats combine the wholesome goodness of almond and coconut flour with the natural sweetness of erythritol, making them a guilt-free dessert option or snack. Topped with a luscious cream cheese icing made with powdered erythritol and vanilla, these cupcakes are a delightful way to satisfy cravings without the carbs. In just 35 minutes, including prep and bake time, you’ll have 12 beautiful cupcakes that are perfect for celebrations, afternoon tea, or meal-prep desserts. Plus, they're gluten-free and ideal for low-carb or ketogenic diets, delivering all the flavor with none of the sugar.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Erythritol (or preferred low-carb sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 4 whole Eggs, large
- 2 teaspoons Vanilla extract
- 0.5 cups Almond milk, unsweetened
- 4 ounces Cream cheese, softened (for icing)
- 4 tablespoons Butter, softened (for icing)
- 0.5 cups Powdered erythritol (for icing)
- 1 teaspoon Vanilla extract (for icing)
- 2 tablespoons Heavy cream (for icing)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin.
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.
In a separate bowl, whisk together melted butter, eggs, vanilla extract, and almond milk.
Gradually fold the wet ingredients into the dry ingredients until a smooth batter forms.
Divide the batter evenly among the muffin tin, filling each cup about 2/3 full.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
While the cupcakes are cooling, prepare the icing. In a mixing bowl, beat together the cream cheese and softened butter until light and fluffy.
Add the powdered erythritol, vanilla extract, and heavy cream to the bowl. Continue beating until the icing is smooth and spreadable. Add more heavy cream, 1 teaspoon at a time, if needed for consistency.
Once the cupcakes are completely cooled, spread or pipe the icing on top of each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 14.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 777 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 697 mg | 15% | |
*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.
