Easy Keto Recipe
Keto Cupcakes – Eggs – Granulated Sweetener – Vanilla Almond Milk – Melted Coconut Oil – Almond Flour – Baking Powder – Vanilla Extract BUTTERCREAM FROSTING – Butter – Vanilla Stevia Drops – Powdered Sweetener – Heavy Cream DECORATION – Sugar-free Sprinkles
Beat the eggs and the erythritol with a whisk in a mixing bowl. Add the plant-based milk, coconut oil, and vanilla and whisk until well combined.
Combine the dry almond flour cupcakes ingredients in another mixing bowl before using a spatula to combine them and break the lumps.
Pour the liquid ingredients into the dry cupcake ingredients. Mix the almond flour cupcake batter with a silicone spatula.
Transfer the almond flour cupcake batter to a muffin tray lined with twelve cupcake paper cases lightly oiled with coconut oil.
Bake the almond flour cupcakes for 22 to 25 minutes in an oven preheated to 350°F (180°C) or until a toothpick inserted in its crumb comes out clean.
Let the almond flour cupcakes cool down for 10 minutes in the muffin pan and then for another 20 minutes on a cooling rack.
Prepare the sugar-free buttercream frosting in a stand mixer by combining all the ingredients: butter, stevia drops, sweetener, and heavy cream.
Frost the cooled-down almond flour cupcakes with the sugar-free frosting using a piping bag. Use a fine nozzle for a perfect decoration.
Decorate the almond flour cupcakes with sugar-free sprinkles or any other low-carb decoration you like.
NET CARBS FAT PROTEIN
Serving: 1 Cupcake Makes: 12 Cupcakes
Prep: 10 Minutes Cook: 20 Minutes