Description
Delightful low-carb vanilla cupcakes perfect for any occasion, offering a healthier treat without sacrificing flavor.
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).
- In a medium-sized bowl, mix the dry ingredients: almond flour, Swerve, and baking powder. Set aside.
- In a separate bowl, 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
For variations, try adding cocoa powder for chocolate swirl, shredded coconut for a tropical twist, or lemon zest for a fresh citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: vanilla cupcakes, low-carb desserts, healthy baking