Low Carb Vanilla Cupcakes with Cream Cheese Frosting
Ingredients
Dry Ingredients
-
1
cup
almond flour
-
⅓
cup
coconut flour
-
¼
cup
oat fiber
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
xanthan gum
-
¼
teaspoon
salt
Cream Together
-
1
stick
salted butter
-
½
cup
Lakanto Monk Fruit Sweetener (powdered)
-
1
large
egg
Wet Ingredients
-
⅔
cup
buttermilk
-
2
large
eggs
-
2
teaspoons
vanilla
-
½
teaspoon
stevia glycerite
Silky Cream Cheese Frosting
-
1½
packages
cream cheese
-
1
stick
salted butter
-
½
cup
Lakanto Monk Fruit Sweetener (powdered)
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with cupcake liners.
- In a small bowl, whisk together the dry ingredients.
- In another small bowl, mix the wet ingredients.
- In a medium bowl, cream the softened butter and sweetener until smooth.
- Add an egg to the butter mixture and beat until fluffy.
- Alternately add the dry and wet ingredients to the butter mixture, mixing thoroughly.
- Fill the cupcake liners with the batter using a zip-loc bag for ease.
- Bake at 400°F for 2 minutes, then reduce to 350°F and bake for 20-25 minutes.
- Cool completely before frosting.
- For the frosting, whip the cream cheese until smooth, then add butter and sweetener, mixing until silky.
Nutrition Facts (estimated)
Servings
14
Calories
268
Total fat
26g
Total carbohydrates
5g
Total protein
5g
Sodium
369mg
Cholesterol
108mg
You might also like