Keto Cupcakes
Whip up this small batch of low carb cupcakes up with one bowl and one spoon. Keto Cupcakes are out of the oven in 20 minutes. A dessert bargain at 1.5 carbs each.
Servings: 4
Calories: 96kcal
Ingredients
- 1/4 cup almond flour
- 2 tbsp zero calorie sweetener (Swerve) pourable, cup for cup
- 1 pinch salt
- 1/4 tsp Xanthan Gum
- 1/4 tsp baking powder
- 2 tbsp butter, melted
- 1 lg egg
- 1 tsp vanilla extract or 1/2 tsp vanilla bean powder
- 1/2 tsp. imitation butter flavoring (optional)
- 1 tbsp heavy cream
Instructions
- Heat oven to 350 degrees. Put 4 paper liners in either cupcake tin or silicone cupcake molds on a cookie sheet. Spray with vegetable oil spray, if desired.
- In a small mixing bowl (or cereal bowl) stir together the dry ingredients: almond flour, sweetener, salt, xanthan gum, and baking powder.
- Add all the wet ingredients: melted butter, cream, vanilla extract, vanilla, imitation butter flavoring (opt) , and egg.
- Stir all ingredients until thoroughly mixed and not lumpy.
- Divide batter evenly into 4 previously prepared cupcake liners. Place in oven and bake 14-16 minutes. (Tops of cakes will be light colored, but lose their glossiness when cupcakes are done.)
Notes
Tip: If using a cupcake tin: add 1 tsp of water to each of the wells that are not in use to keep the pan from burning or warping.
*Get the Low Carb Chocolate Ganache Frosting Recipe here.*