You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn’t even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
Since starting this journey, I’ve really only had my family and a few friends able to TASTE my food. You all have been able to experience my blog posts with pictures, descriptions and test out my recipes. BUT, this was a game changer! I whole group of LC and some NOT low carb individuals, being able to eat my creation…. WHOA. The nerves started to get to me a bit. I had to master this, to perfection.
Keto Vanilla Cupcake Recipe
You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn't even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
Keyword Keto Vanilla Cupcake Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 cupcakes
Calories 201 kcal
Ingredients
2 c. Blanched Almond Flour by Nature's Eats
2/3 c. Coconut Flour Organic by Arrowhead Mills
1 tbs Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum by Bob's Red Mill
1/2 tsp Himalayan Pink Salt
1/2 c. 1 stick Butter, Unsalted (softened)
1 c. Organic Stevia Blend by Pyure
4 Large Eggs room temp
2 large Egg Whites room temp
1/2 c. Heavy Whipping Cream room temp
1 tsp Organic Apple Cider Vinegar by Bragg
2 tsp Vanilla Extract
4 drops Stevita Organic Liquid Stevia optional
Instructions
Start with bringing hwc, butter, eggs + egg whites to room temperature.
Preheat oven to 350 degrees.
In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
In a large mixing bowl- add butter and sweetener. Beat until creamed together.
Add eggs + whites, whisk until well incorporated.
Then add HWC, ACV, vanilla and stevia. Blend well.
Add the dry mix to the wet and mix thoroughly to incorporate.
Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
Pipe the batter 2/3 full into each greased muffin liner.
Tap the tray on the counter to release any trapped air bubbles.
Bake each tray for 25 minutes.
