Keto Cupcakes
Light, low-carb vanilla cupcakes made with coconut flour and a keto-friendly sweetener.
Servings: 10 servings
Ingredients
- 1/2 cup butter softened
- 2/3 cup allulose see notes
- 2 teaspoons vanilla extract
- 6 large eggs
- 2 tablespoons milk start with 2 tbsp and add more if needed (see notes)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 batch keto vanilla frosting for frosting the cooled cupcakes
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with liners and grease 10 of the cups.
- In a large bowl, beat the softened butter and allulose until creamy, then add salt (if using), vanilla extract, and eggs; beat until well combined.
- Stir in the milk to the wet mixture until combined.
- In a separate bowl, sift together the coconut flour and baking powder to remove lumps.
- Fold the dry ingredients into the wet ingredients and mix until a uniform batter forms. Add a little more milk if the batter seems too thick.
- Divide the batter evenly among the 10 prepared muffin cups, filling each about three-quarters full.
- Bake on the center oven rack for 17–20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost the cooled cupcakes with the keto vanilla frosting.
Equipment
- 12-count muffin tin
- muffin liners
- large mixing bowl
- Whisk or electric mixer
- small bowl
- sifter or fine-mesh sieve
- Spatula
- Wire Rack
Notes
- You can use monk fruit sweetener instead of allulose, but it will be granulated.
- Start with 2 tablespoons of milk and add more as needed to adjust batter consistency.
- Cool cupcakes completely before frosting for best results.
- Grease only the 10 liners you plan to use to prevent sticking.
- Check doneness with a skewer inserted into the center of a cupcake.