Keto Cupcakes
Servings: 12 Cupcakes
Ingredients
What you need for the cake
- 4 Eggs
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 cup Monkfruit Sweetener Golden
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Coconut Flour
- 1 tbsp Gelatin grass fed
Keto butter cream frosting
- 8 oz Cream Cheese
- 1 cup Heavy Cream
- 4 oz Butter gee
- 1 tsp Vanilla Extract
- 1/3 cup Monkfruit Sweetener
Instructions
Directions
- Bake 325F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- First, mix the eggs, sour cream, vanilla and sweetener until well combined using a blender or a whisk.
- Add the flour, baking powder, baking soda and gelatin.
- The gelatin helps these cupcakes set after rising like regular flour does so I feel it's important to not leave it out.
- Mix until just combined -- do not over-mix or the final texture will not be as cake-like.
- Let the batter set for a minute while you get your pan ready. I found it easiest to spoon in the batter.
- This batter will thicken up within just a few minutes.
For the frosting
- Make sure butter and cream cheese is at room temperature.
- The best way to keep this butter cream frosting from looking like cottage cheese is to blend them separately in different bowls first.
- Blend the vanilla and monkfruit sweetener in with the cream cheese.
- Once the butter is whipped up good add that to the cream cheese and same for the whipped heavy cream. Try not to over whip once they're all together.
Notes
The secrete to the batter not sticking is silicone cups. Save yourself the headache and get yourself some.