Servings: makes 18 cupcakes, give or take.
Nutritional Info per Serving: 2g net carbs, 21g fat, 3g protein, and 218 calories.
Please note: each cupcake contains 13.4g sugar alcohols, so indulge wisely and rarely. To learn more about consuming keto-friendly sweeteners while on a low-carb or ketogenic diet, read this article on DietDoctor.com
1 c almond flour
1/3 c coconut flour
1/4 c psyllium husk powder
1.5 t baking powder
1/2 t baking soda
1/4 t salt
1/2 cup erythritol or keto sweetener of choice
1 stick butter
2/3 c milk (coconut or almond)
2 t vanilla
Make the Cupcake Batter
Preheat the oven to 350 F.
In a bowl, mix together all the dry ingredients except the erythritol. Set aside.
In another bowl, cream the butter, erythritol, and one egg.
Add the vanilla to the creamed mixture and beat in one egg at a time, alternating with the milk. Beat on high for 30 seconds to make the wet batter a bit fluffy.
Gently fold the wet batter into the dry ingredients, being careful to not over-mix in order to retain some of the air bubbles.
Pour into a cupcake tin and bake for 25 minutes, or until a toothpick inserted comes out clean.
1 c butter
1 c powdered erythritol or keto sweetener of choice
1 t vanilla
2 T heavy cream
1/4 c cocoa powder
With a mixer, cream butter and erythritol. Once blended, add vanilla, heavy cream, and cocoa powder. Taste and add a pinch of salt if desired.
Once cupcakes have fully cooled, frost and enjoy!