You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn’t even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
2 c. Blanched Almond Flour by Nature’s Eats
2/3 c. Coconut Flour, Organic by Arrowhead Mills
1 tbs Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum by Bob’s Red Mill
1/2 tsp Himalayan Pink Salt
1/2 c. (1 stick) Butter, Unsalted (softened)
1 c. Organic Stevia Blend by Pyure
4 Large Eggs, room temp
2 large Egg Whites, room temp
1/2 c. Heavy Whipping Cream, room temp
1 tsp Organic Apple Cider Vinegar by Bragg
2 tsp Vanilla Extract
4 drops Stevita Organic Liquid Stevia (optional)
Start with bringing hwc, butter, eggs + egg whites to room temperature.
Preheat oven to 350 degrees.
In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
In a large mixing bowl- add butter and sweetener. Beat until creamed together.
Add eggs + whites, whisk until well incorporated.
Then add heavy whipping cream, apple cider vinegar, vanilla and liquid stevia. Blend well.
Add the dry mix to the wet and mix thoroughly to incorporate.
Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
Pipe the batter 2/3 full into each greased muffin liner.
Tap the tray on the counter to release any trapped air bubbles.
Bake each tray for 25 minutes.
*Before adding the dry to the wet- prep muffin pan with foil liners or silicone muffin liners and non-stick spray.
The batter gets fairly thick, the longer you let it sit.
*After baking, cover with foil while cooling, to hold moisture in the cupcakes.