Keto Cupcakes Ingredients – Eggs – Egg Whites – Granulated Sweetener of Choice – Unsweetened Vanilla Almond Milk – Melted Butter – Almond Flour – Baking Powder – Vanilla Extract – Salt
Add eggs, egg whites, melted, cooled butter, sweetener, almond milk, and vanilla extract in a large mixing bowl, or the bowl of your stand mixer.
Beat with a hand beater or beater attachment of your stand mixer for about 1 minute on medium-high speed. Beat until lighter in color and fluffy.
Add the dry keto cupcakes ingredients to the bowl of your stand mixer: almond flour, baking powder, and salt.
Beat the keto cupcake batter again until just incorporated and the batter is light and evenly combined.
Line a 12-hole muffin tray with cupcake liners and lightly oil with cooking spray. Use an ice cream scoop to grab some keto cupcake batter and fill each cup up to 3/4 of their level.
Bake the keto cupcakes on the center rack of the oven at 350°F (180°C) for 25 to 30 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
Serving: 1 Cupcake Makes: 12 Cupcakes
Prep: 10 Minutes Cook: 20 Minutes