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prep time
25 min
cook time
20 min
ready time
45 min
Keto Vanilla Cupcakes With Chocolate Frosting
A decadent low carb treat, these cupcakes are made with ground almonds and topped with a deliciously light and fluffy chocolate buttercream - perfect for the whole family to enjoy. If you would rather reduce the carb count further you can enjoy the cakes warm without any topping.
Simple to make, the cake batter can be prepared by hand, or for speed, using a food processor.
The recipe also calls for xylitol as the sweetener, however feel free to substitute this with your preferred granulated or powdered low carb sweetener.
Net Carbs
3.3 g
Fiber
3.6 g
Total Carbs
26.1 g
Protein
7 g
Fats
31.2 g
364 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg Whole
3 small
Finely Ground Almond Meal Flour by Bob's Red Mill
2 cup
Almond Milk
3 tablespoon
Cocoa Powder, Unsweetened
2 tablespoon
Lemon Juice
1 tablespoon
Butter
1 cup
Xylitol by Now
1 cup
Vanilla Extract
1 teaspoon
Baking Soda
½ teaspoon
Recipe Steps
steps 8
45 min
Step 1
Preheat the oven to 380 degrees Fahrenheit and line a muffin tray with 10 cup cake cases.Step 2
Add 1/3 cup of butter to a food processor along with 1/3 cup of xylitol. Blend together to form a creamy paste.Step 3
Add the eggs to the food processor along with 2 tablespoons of almond milk, the vanilla extract and lemon juice and blend on a high-speed setting until creamy and smooth.Step 4
Add the ground almonds to the food processor along with the baking soda and mix well to form a smooth and creamy cake batter.Step 5
Dividing equally, spoon the batter evenly between the 10 cupcake cases.Step 6
Transfer to the oven to bake for 18 minutes or until a skewer comes out clean and the cakes aregolden brown.Step 7
Set the cakes aside to cool completely whilst you prepare the buttercream. Add the remaining xylitol to a food processor and blend to a fine powder. Add the remaining butter and cocoa powder to the food processor and blend until smooth and creamy. Continue to blend adding the remaining milk a little at a time until you have a fluffy smooth frosting.Step 8
Once completely cooled, pipe or spoon the frosting onto the cupcakes to serve.
Comments
SpectacularKetone683306 3 years ago
Frustrating recipe. Wouldn’t make again. Didn’t turn out like picture. I’ve made two attempts and I used to bake for a living. My second go I had to change ingredient measurements.
Sarah 5 years ago
I haven’t tried the cupcakes yet but I’ve made the frosting several times. Can’t stay out of it! I’m kinda lazy so I use the package cake mixes by Swerve, but I think I’m gonna try the cupcake recipe since the frosting is so good! Thanks for the yummy!
Ceaglin 5 years ago
So this recipe doesn’t flow like most. The ingredients aren’t in order of use; they are totals of what you will use so be careful. Additionally the amount of liquid to dry components are incorrect and make paste. I had to double lemon, vanilla extract and pour enough almond milk to get a cake batter consistency that ribboned as in the picture. Thirdly, cook them until they brown, not just until they pass the toothpick test. They will be soggy but cooked if you don’t bake the liquid out. Lastly, the cake and icing needed butter at room temperature so plan ahead before baking. The taste was decent and satisfied my cupcake craving but the recipe was very frustrating. PS. The icing was delicious!
Ddhingra 5 years ago
Is there any eggless cupcake recipe out there. I can’t eat eggs☹️☹️
EmnTed 4 years ago
Have you tried flaxseed eggs?
GDLola 5 years ago
Is monkfruit ok substitute if so would it be the same measurement ? Receipe loooks delici ok delicious!!
recipewriter 5 years ago
Hi, I've not tried this with monkfruit. I'm sure it would be okay but I am unsure what the quantities would be.
Breacassel 5 years ago
Can I use heavy whipping cream or whole milk in place of almond milk? If so, how many carbs, fat ect will it add?
recipewriter 5 years ago
Hi, I haven't personally tried the recipe without the almond milk so I am not sure if cream or whole milk would work.
krystynharo 6 years ago
Can I use stevia instead of xylitol?
recipewriter 6 years ago
Yes of course - however I beleive stevia is much sweeter so you will need less!
queenlucy1 6 years ago
Will large eggs be OK?
recipewriter 6 years ago
Yes - this should be fine! If the eggs are particularly large however you may only need two.