Keto Cupcakes
Ingredients
The batter
-
½
cup
butter
-
⅔
cup
allulose
-
2
teaspoons
vanilla extract
-
6
large
eggs
-
2
tablespoons
milk
-
½
cup
coconut flour
-
1
teaspoon
baking powder
The frosting
-
1
batch
keto vanilla frosting
Instructions
- Preheat the oven to 180C/350F and line a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, beat the butter, allulose, vanilla extract, and eggs together until combined.
- Add the milk and mix until fully combined.
- In a separate bowl, sift the coconut flour and baking powder together.
- Combine the wet and dry ingredients and stir until smooth.
- Distribute the batter into 10 muffin liners, filling them about ¾ full.
- Bake for 17-20 minutes until a skewer comes out clean.
- Allow the cupcakes to cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Nutrition Facts (estimated)
Servings
10
Calories
153
Total fat
13g
Total carbohydrates
4g
Total protein
5g
Sodium
189mg
Cholesterol
0mg
You might also like