Vanilla Keto Cupcakes with Coconut Flour
Keto vanilla cupcakes are a delicious treat to share with a crowd any time of the year. Elegant enough for the holidays, yet easy enough for an impromptu birthday party, this low-carb, gluten-free coconut flour cupcake recipe has a classic vanilla flavor but only 3 net carb per serving.
Servings: 12 cupcakes
Calories: 248kcal
Equipment
- 1 cupcake pan
- 12 cupcake liners
- 1 electric hand mixer
Ingredients
For Sour Cream Cupcakes
- ½ cup butter softened
- ¾ cup Keto sugar substitute
- 3 eggs
- ½ cup coconut milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- 2 teaspoons baking powder
- White chocolate bar optional garnish
For Vanilla Bean Frosting
- ½ cup butter softened
- 2 cups powdered Monkfruit Sweetener
- 6 tablespoons heavy cream
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (175°C). Fill cupcake pan with liners.
- Cream the butter and sweetener together in a large bowl using an electric hand mixer. Add the eggs one at a time and continue beating. Mix in the coconut milk, sour cream, and vanilla extract.½ cup butter, ¾ cup Keto sugar substitute, 3 eggs, ½ cup coconut milk, ½ cup sour cream, 1 teaspoon vanilla extract
- Stir the dry ingredients in a separate mixing bowl, then slowly combine them into the egg liquid. Continue mixing until smooth.¾ cup coconut flour, 2 teaspoons baking powder, White chocolate bar
- Divide evenly by pouring the batter into each cupcake well. Each cupcake is a generous ¼ cup of batter. Bake for 16-18 minutes until a cake tester (toothpick or knife) comes out clean. Let the cupcakes cool in the pan before removing them.
- Make the frosting while the cupcakes cool. Beat butter in a medium mixing bowl until creamy. Add powdered sweetener ½ cup at a time. Continue mixing until smooth. Add cream and mix well to combine. If the frosting looks too stiff, add additional cream, 1 tablespoon at a time, until you see the desired texture. Finally, split the vanilla bean lengthwise, scrape out the seeds, and mix them into the frosting.½ cup butter, 2 cups powdered Monkfruit Sweetener, 6 tablespoons heavy cream, 1 vanilla bean or 1 tsp vanilla extract
- Arrange on a wire rack or cake stand and frost or pipe with an icing bag.
Notes
Use code "PRIMALEDGEHEALTH" for 20% off your order of any keto sweeteners when you shop with the links in this post.
There are more important notes and tips shared in the post above. I highly recommend you read the whole post before making the recipe!
Nutrition
Serving: 1cupcake | Calories: 248kcal | Carbohydrates: 6g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Sodium: 160mg | Fiber: 3g | Net Carbohydrates: 3g
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