There’s a million benefits to a Ketogenic Diet including but not limited to weight loss, improved brain function and better gut health. Sometimes I hear people say they can’t do the Keto diet because it’s too hard and they can’t eat the foods they really want. Well, may I present Keto Cupcakes. BAM. To learn more about how to follow a Keto diet click here.
Keto Vanilla Cupcake Recipe: (from Low Carb Maven) @lowcarbmaven
1 cup almond flour
1/3 cup Bob’s Red Mill Coconut Flour
1/4 cup Oat Fiber 500
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt (1/2 if not using salted butter)
1 stick grass fed salted butter, softened
3 1/2 TBS Truvia
1 large egg, cold
2/3 cup buttermilk
2 large eggs cold
2 teaspoons vanilla
Keto//KREME FFT® Frosting:
1 – packet Keto//KREME FFT®
1 – carton heavy whipping cream
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Preheat oven to 350 and place the rack into the lower third. Place cupcake papers into a 12 hole muffin tin. Measure 1/2 cup of the sweetener and powder it in a coffee grinder.
Preparation: Ready three bowls: 2 smallish bowls and one that is medium-large. In one of the smaller bowls add all of the dry ingredients and whisk well. In the other smallish bowl (with enough room mixing with a hand mixer) add the wet ingredients. To the medium bowl, add the softened butter.
Procedure: With a hand mixer on medium speed, mix the butter until it is smooth and soft. Add the powdered monk fruit sweetener and cream the butter and sweetener together at medium-high speed for 1 minute making sure to scrape down the sides and bottom of the bowl at least once. Add 1 egg and beat again on medium-high speed for about 30 seconds until the mixture is light and fluffy and has grown in size. Make sure to scrape down the sides and bottom of the bowl and get it all mixed.
Give the wet ingredients a quick mix from the hand mixer. Pour 1/2 of the dry ingredients into the butter mixture and mix thoroughly with the hand mixer. Scrape up any dry ingredients that may be hiding at the bottom of the bowl and mix again. Add 1/2 of the wet ingredients and mix completely over medium-high speed until the liquid is completely absorbed and the mixture looks light and fluffy. Add the remaining dry ingredients making sure to mix thoroughly to coat all of the dry ingredients. Finish with the last half of the wet ingredients, again scraping the bottom of the bowl and making sure the mixture looks light and fluffy.
Fill the cupcake liners – Easy Way: The batter will be really thick and fluffy. The easiest way to fill the cupcakes liners is to put the batter into a large zip-loc bag and snip off a corner of the bag. Put the tip of the bag into the bottom of a cupcake liner and squeeze until the liner is 2/3 – 3/4 full. You don’t need to swirl the batter around just squeeze and it will fill and mound itself. There will be batter left over. Lift the cupcake tin several inches above the counter and let it fall. Do this twice to redistribute any pockets of air.
Bake: Put the cupcakes in the oven and turn the heat up to 400 for 2 minutes. Then turn it back down to 350 for 20 – 25 minutes more. The cup cakes will be well browned on top if you used the monk fruit sweetener. Cool completely before frosting.
Keto//KREME FFT® Frosting:
1- full full carton of heavy whipping cream
Whip until peak forms
Add in packet of Keto//Kreme FFT ®
Whip some more
Spread whipped cream over cupcakes. Enjoy!