Keto-Friendly Vanilla Cupcakes

Keto-Friendly Vanilla Cupcakes
Print Recipe
WP_Post Object
    [ID] => 16164
    [post_author] => 2
    [post_date] => 2020-08-12 09:12:00
    [post_date_gmt] => 2020-08-12 15:12:00
    [post_content] => 
    [post_title] => Keto-Friendly Vanilla Cupcakes
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => keto-friendly-vanilla-cupcakes
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2020-08-12 09:12:49
    [post_modified_gmt] => 2020-08-12 15:12:49
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] =>
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
TOTAL TIME :20minutes15minutes30minutes
  • 1 cup granulated monkfruit sweetener (sub 1 cup plus 2 tbsp coconut sugar (not keto); monkfruit brand linked below)
  • 1/2 cup (1 stick / 8 tbsp) unsalted butter, softened to room temperature (sub room softened refined coconut oil or ghee)
  • 1/2 cup full-fat plain Greek yogurt (I like Fage 5%)
  • 4 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 3 cups blanched almond flour (brand linked below)
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 11 (ish)-ounce jars frosting of choice (brands I love linked below)
  1. 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).
  2. 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!
  3. 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.
  4. 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.
  5. Distribute batter evenly among cupcake liners using a damp ¼ cup measure. Batter should come up approximately ⅔ of the way. Gently tap and shake the tins to remove air bubbles and even out the batter.
  6. 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'.
  7. Leftover cupcakes will keep tightly sealed at room temperature up to three days.
This entry was posted in . Bookmark the permalink.