Description
Delicious keto vanilla cupcakes that are perfect for any occasion.
Ingredients
Scale
- 1/2 cup butter
- 2/3 cup allulose (* See notes)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs
- 2 tablespoons milk (** See notes)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 batch keto vanilla frosting
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
- In a large mixing bowl, beat the butter, allulose, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
- In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined. The batter should be thick but pourable. If it’s too thick, add extra milk, one tablespoon at a time.
- Distribute the batter amongst the 10 muffin pans, filling about ¾ full.
- Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out mostly clean from the center.
- Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.
Notes
- Allulose is a low-calorie sweetener that can be substituted with other sweeteners if desired.
- For best results, use whole milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg