Keto Low-Carb Gluten-Free Vanilla Cupcakes

 
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Have a birthday or party coming up but don’t want to celebrate with a ton of sugar? Then these delicious keto vanilla cupcakes are the perfect choice for you! Made with a blend of coconut and almond flour, these cupcakes have a nice light texture plus a decadent creamy buttercream frosting. They’re super low carb (only 1g net carb per muffin), gluten-free, keto approved, and diabetic friendly (no blood sugar spikes!). For the perfect sweetness, we used our AlluMonk Sweetener (Allulose + Monk Fruit Blend). Ready to give it a try? Check out our recipe below!

RECIPE: vanilla KETO cupcakes with buttercream frosting

(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY, ALMOND + COCONUT FLOUR, ALLULOSE + MONK FRUIT)

SERVINGS: 12 cupcakes (265 CALORIES, 1G Net Carb EACH)

PREP TIME: 10 MINUTES

BAKE TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES


INGREDIENTS

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For the Cupcakes

for the Frosting

  • 1/2 cup (113g) Red Palm & Coconut Oil Shortening (We used Nutiva but you could definitely use Butter instead)

  • 1/4 cup (53g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)

  • 1 teaspoon (4.3g) Vanilla extract

  • 1 Tablespoon (15g) Heavy Whipping Cream

INSTRUCTIONS

For the cupcakes

  1. Preheat the oven to 350°F/180°C

  2. Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.

  3. Place the shortening/butter in a large mixing bowl and microwave for 30 seconds to soften, but it should not be melted if possible. Mix in the sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth.

  4. In a separate bowl, stir together the coconut flour, almond flour, flax meal and baking powder. Break up any lumps. Add the flour mixture to the wet ingredients and stir to combine. The batter will be thick, but scoopable. If your batter seems too thick, add another tablespoon or so of cream to thin it out.

  5. Evenly divide the batter among the liners, filling each 3/4 full.

  6. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

  7. Remove the cupcakes from the oven, and let them cool in the pan for 5-10 minutes. Carefully — they will be fragile — turn them out of the pan onto a rack. Let the cupcakes cool completely.

  8. Once cool, frost the cupcakes (best if you use a piping bag to make them look pretty!)


For the frosting

  1. Use a food processor / blender to blend your sweetener to make it powdered (this allows it to mix in better with the shortening/butter)

  2. Using a stand or handheld mixer, beat the softened shortening/butter, vanilla, and sweetener together until creamy.

  3. If your frosting seems too thick, add a bit of heavy cream -- one tbsp at a time -- to thin it out.

NOTES / TIPS

  • Please note, Lakanto Monk Fruit Sweetener is approximately 90% erythritol by weight. As a sugar alcohol, erythritol can cause bloating and stomach upset if consumed in large amounts. You could consider using an alternative sugar-free sweetener like allulose or ChipMonk’s own blend: Allumonk (a blend of monk fruit and allulose). You can see our comparison chart of low carb sweeteners on our blog here: The Best Low Carb Sweeteners (A Visual Guide).

  • Fill your muffin liners to the top (or almost). Almond flour and coconut flour don’t rise as much as wheat flour, so the muffin liners should be pretty full.

  • Here’s the equipment we like to use at home for this recipe:

  • Make sure that your ingredients — especially eggs and shortening/butter — are at room temperature before beginning. If you need to bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.

  • Use fresh baking powder. Baking powder makes these cupcakes rise — so you want to double check that your baking powder is active. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away. If it does, it’s still good.

  • Cupcakes made with coconut flour can stick to paper liners. To prevent this, you can grease the liners with non-stick spray before filling them with batter.

  • Keep an eye on these cupcakes while baking — coconut flour tends to get really brown, really fast.

  • Check on it the cupcakes intermittently, and remove them from the oven once a toothpick inserted into the center of a cupcake comes out clean.

  • Let the cupcakes cool completely before eating, especially if you will be frosting them.

  • These low carb cupcakes store very well. They’re fine on the counter for a few days, or in the fridge for about a week. If you want to store them for even longer, they are freezer friendly, too!

NUTRITION

When prepared via the above instructions, each cupcake has just 265 calories, 25g of fat, 1g net carbs, and less than 1g of sugar. For comparison, the vanilla cupcake from Sprinkles has 543 calories, 61g of carbs, and 45g of sugar!

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