Description
These Keto Vanilla Cupcakes are a low-carb, gluten-free delight that’s simple to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (170g) blanched almond flour
- 1/2 cup (65g) granular Swerve
- 2 teaspoons baking powder
- 6 tablespoons (85g) butter, melted
- 5 eggs
- 1/4 cup (60g) almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (176°C).
- Mix the dry ingredients: almond flour, Swerve, and baking powder in a medium-sized bowl. Set aside.
- Beat the melted butter, eggs, and vanilla extract until thoroughly creamed (about three minutes).
- Add the dry ingredients to the butter mixture along with the almond milk. Mix until smooth.
- Line a cupcake pan with cupcake cups and spoon the batter into each cup, filling them three-quarters full.
- Bake for about 20 minutes or until golden.
- Let cool for 10 minutes before transferring to a wire rack to cool completely. Frost with Keto Cream Cheese Frosting if desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: keto cupcakes, low-carb dessert, gluten-free cupcakes