Name: Keto Vanilla Bean Cupcake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup (60 g) of almond flour; 1/2 cup (56 g) of coconut flour; 1 teaspoon (2 g) of baking powder; 1/2 teaspoon (1 g) of xanthan gum; 1/2 teaspoon (2 g) of salt; 1 teaspoon (5 ml) of vanilla extract; 6 eggs, room temperature; 1/2 cup (120 ml) of ghee, melted and cooled slightly; 2 Tablespoons (30 ml) of almond milk; 2/3 cup (132 g) of granulated erythritol; 1/2 cup (98 g) of ghee, room temperature; 1/2-1 cup (96-192 g) of powdered erythritol, to taste; 1 Tablespoon(15 ml) of almond milk; Seeds of 1 vanilla bean or 1 teaspoon (5 ml) of vanilla extract

Description

Light and fluffy vanilla bean cupcakes that you won’t believe are keto! These cupcakes have a perfect fluffy, fine crumb sponge that works as a base for many different frostings. It pairs perfectly with this simple, light vanilla bean frosting!

Ingredients

1/2 cup (60 g) of almond flour
1/2 cup (56 g) of coconut flour
1 teaspoon (2 g) of baking powder
1/2 teaspoon (1 g) of xanthan gum
1/2 teaspoon (2 g) of salt
1 teaspoon (5 ml) of vanilla extract
6 eggs, room temperature
1/2 cup (120 ml) of ghee, melted and cooled slightly
2 Tablespoons (30 ml) of almond milk
2/3 cup (132 g) of granulated erythritol

For the vanilla bean frosting:

1/2 cup (98 g) of ghee, room temperature
1/2–1 cup (96-192 g) of powdered erythritol, to taste
1 Tablespoon(15 ml) of almond milk
Seeds of 1 vanilla bean or 1 teaspoon (5 ml) of vanilla extract

Instructions

Preheat the oven to 350°F. Line a muffin tin with 10 cupcake liners.
Mix the almond flour, coconut flour, baking powder, xanthan gum, and salt in a bowl.
In another bowl, beat the eggs, vanilla extract, and granulated sweetener until light and fluffy. Mix in melted ghee and almond milk.
Combine the wet and dry ingredients until just mixed.
Fill each liner 3/4 full and bake for 15-18 minutes, until a toothpick inserted comes out clean.
Remove from the oven and allow to cool completely before frosting.
To make the frosting, beat the ghee until light and fluffy. Add the powdered sweetener, starting with 1/2 cup and beating until light and fluffy. Add more sweetener to taste. Beat in the vanilla bean seeds (or extract) and almond milk.
Pipe the frosting onto the cooled cupcakes and enjoy!

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

Serving Size: 1 cupcake
Calories: 276
Sugar: 1 g
Fat: 28 g
Carbohydrates: 3 g
Fiber: 2 g
Protein: 5 g