Description
Keto vanilla cupcakes deliver a delightful low-carb dessert without sacrificing flavor. Creamy frosting and light almond flour base provide sweet satisfaction for health-conscious bakers you can enjoy without guilt.
Ingredients
Scale
- 4 large eggs (at room temp)
- 1 ½ cups (340 g / 12 oz) unsalted butter, softened
- ⅓ cup (75 g / 2.6 oz) unsalted butter, melted
- 2 ½ cups (240 g / 8.5 oz) blanched almond flour
- 1 cup (120 g / 4.2 oz) powdered monk fruit allulose blend
- ½ cup (100 g / 3.5 oz) monk fruit allulose blend
- 1 cup (150 g / 5.3 oz) raspberries
- ½ tbsp (7.5 mL / 0.25 fl oz) vanilla extract
- ¼ cup (60 mL / 2 fl oz) unsweetened almond milk (at room temp)
- 6 tbsps (90 mL / 3 fl oz) unsweetened almond milk
- 2 tsps baking powder
- sugar-free sprinkles (optional)
Instructions
- Preparation: Preheat oven to 350°F (177°C) and arrange cupcake liners in a muffin pan.
- Dry Mixture: Whisk almond flour, monk fruit sweetener, and baking powder in a large mixing bowl until uniformly combined.
- Batter Creation: Fold in eggs, melted butter, almond milk, and vanilla extract, stirring until the mixture becomes smooth and thoroughly integrated. Gently press additional raspberries into the top of each cupcake batter-filled liner.
- Baking Process: Position muffin pan in preheated oven and bake for 20-25 minutes, monitoring until cupcakes turn golden-brown and a toothpick inserted emerges clean.
- Raspberry Sauce: Simultaneously, simmer raspberries and water in a small saucepan over medium heat, crushing berries and extracting liquid through a fine mesh sieve.
- Frosting Preparation: Whip softened butter until fluffy, gradually blending in powdered monk fruit sweetener, raspberry liquid, and almond milk until achieving a silky, spreadable consistency.
- Finishing Touch: After cupcakes cool completely, apply raspberry frosting using a piping bag or spatula. Optionally embellish with sugar-free sprinkles for enhanced presentation.
Notes
- Check Ingredient Temperature: Ensure eggs and butter are at room temperature for smooth batter and optimal cupcake texture.
- Measure Precisely: Use exact measurements of almond flour and sweetener to maintain low-carb macronutrient balance and prevent dense cupcakes.
- Avoid Overmixing: Gently combine ingredients to prevent tough, dense cupcakes; mix just until ingredients are incorporated.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain frosting structure.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg