Keto-Friendly Vanilla Cupcakes (Edit recipe)

These cupcakes are tender, with just the right amount of moisture and sweetness, plus they happen to be low-carb/sugar-free/keto-friendly!

45 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	13 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	12 g
Sodium:	106 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 21

Ingredients

1 cup Coconut Sugar, granulated monkfruit sweetener ((sub 1 cup plus 2 tbsp (not keto); monkfruit brand linked below))
.5 cup Unsalted Butter, softened to room temperature (sub room softened refined coconut oil or ghee)
.5 cup Plain Greek Yogurt, full-fat (I like Fage 5%)
4 Eggs, large (room temperature)
1 Tbsp Vanilla Extract
3 cups Almond Flour
2 tsp Baking Powder
.25 tsp Sea Salt
11 Vanilla Frosting (Simple Mills)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325 and line 2 12-cup cupcake tins with liners, leaving three empty. Make sure oven rack is situated in the middle (or two racks, if you can't fit both tins on one).
In a large mixing bowl, whisk together monkfruit, butter and yogurt until smooth and creamy (it might take some mashing first). It should look a little fluffier. You can also do this with a standing or hand-mixer, but I find that more complicated!
Add eggs one at a time to the bowl, whisking each into the batter separately. Don't worry if it looks 'curdled'! Whisk in vanilla.
In a separate mixing bowl, whisk together almond flour, baking powder and salt. Add wet ingredients to dry and stir until it forms a creamy batter.
Distribute batter evenly among cupcake liners using a damp 1/4 cup measure. Batter should come up approximately 2/3 of the way. Gently tap and shake the tins to remove air bubbles and even out the batter.
Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. I use approximately 1 1/2 jars to cover all of the cupcakes. TIP: if your frosting seems hard, microwave on 5 second increments until you stir pretty easily but it doesn't feel 'melty'.
Leftover cupcakes will keep tightly sealed at room temperature up to three days.