Keto Vanilla Cupcake Recipe
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| Keto Vanilla Cupcake Recipe |
Ingredients
1. 1/2 c. 1 stick Butter, Unsalted (softened)
2. 1 c. Organic Stevia Blend by Pyure
3. 4 Large Eggs room temp
4. 2 large Egg Whites room temp
5. 1/2 c. Heavy Whipping Cream room temp
6. 1 tsp Organic Apple Cider Vinegar by Bragg
7. 2 tsp Vanilla Extract
8. 4 drops Stevita Organic Liquid Stevia optional
9. 2 c. Blanched Almond Flour by Nature's Eats
10.2/3 c. Coconut Flour Organic by Arrowhead Mills
11.1 tbs Baking Powder
12.1 tsp Baking Soda
13.1 tsp Xanthan Gum by Bob's Red Mill
14.1/2 tsp Himalayan Pink Salt
Instructions
1. Start with bringing hwc, butter, eggs + egg whites to room temperature.
2. Preheat oven to 350 degrees.
3. In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
4. In a large mixing bowl- add butter and sweetener. Beat until creamed together.
5. Add eggs + whites, whisk until well incorporated.
6. Then add HWC, ACV, vanilla and stevia. Blend well.
7. Add the dry mix to the wet and mix thoroughly to incorporate.
8. Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
9. Pipe the batter 2/3 full into each greased muffin liner.
10.Tap the tray on the counter to release any trapped air bubbles.
11.Bake each tray for 25 minutes.
Notes
*Before adding the dry to the wet- prep muffin pan with liners and non-stick spray. The batter gets fairly thick, the longer you let it sit.
*After baked, cover with foil while cooling, to hold moisture in the cupcakes.
