Keto Cupcakes

My keto cupcakes are moist, fluffy, and deceptively low-carb. They’re made with coconut flour and have 6 flavor options! 2 grams of net carbs.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 153kcal

Author Arman Liew

Ingredients

1/2 cup butter
2/3 cup allulose * See notes
2 teaspoon vanilla extract
6 large eggs
2 tablespoon milk ** See notes
1/2 cup coconut flour
1 teaspoon baking powder
1 batch keto vanilla frosting

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
In a large mixing bowl, beat the butter, allulose, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

Notes

* You can also use monk fruit sweetener, but it will be granulated.

** Start with 2 tablespoons and add more, as needed.

TO STORE: Leftover cupcakes can be stored in an airtight container at room temperature for up to five days. If they are unfrosted, cover them with a paper towel to keep them moist. Store them in the refrigerator for up to one week to keep them fresher for longer.

TO FREEZE: Freeze leftover cupcakes in a freezer bag for up to six months.

Nutrition