Keto Sugar-free Vanilla Cupcakes
Ingredients
Cupcakes
-
2 ½
cups
Wholesome Yum Blanched Almond Flour
-
½
cup
Besti Monk Fruit Allulose Blend
-
2
tsp
Baking powder
-
4
large
Eggs (at room temperature)
-
⅓
cup
Unsalted butter (melted)
-
¼
cup
Unsweetened almond milk (at room temperature)
-
½
tbsp
Vanilla extract
Frosting
-
1
cup
Raspberries
-
1 ½
cups
Unsalted butter (softened)
-
1
cup
Besti Powdered Monk Fruit Allulose Blend
-
6
tbsp
Unsweetened almond milk (or any milk of choice)
-
to taste
optional
Sugar-free sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a large bowl, mix together almond flour, Besti, and baking powder.
- Add eggs, melted butter, almond milk, and vanilla extract to the dry ingredients and mix well.
- Spoon the batter into the lined muffin cups, filling them about 3/4 of the way, and bake for 20-25 minutes until golden.
- For the frosting, heat raspberries with a tablespoon of water in a small saucepan, bring to a boil, mash, and simmer for 3 minutes.
- Strain the raspberry sauce to remove solids and set the liquid aside.
- Cream softened butter with powdered sweetener until fluffy, then add raspberry liquid and milk, mixing until smooth.
- Pipe the raspberry frosting onto the cooled cupcakes and top with sugar-free sprinkles if desired.
Nutrition Facts (estimated)
Servings
12
Calories
415
Total fat
41.6g
Total carbohydrates
6.8g
Total protein
7.6g
Sodium
0mg
Cholesterol
0mg
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