In a medium-sized bowl, mix the eggs, mayonnaise and vanilla.
Use a standing or hand mixer to get the batter smooth and creamy. Set aside.
In another bowl, whisk together all dry ingredients.
Slowly mix the dry ingredients into the wet ingredients until smooth.
The mixture might seem a little dry when it’s mixed, but this is normal for non-processed low carb baking. Do not add more liquid.
Spoon out evenly into a lined cupcake pan.
Bake for 20-25 minutes at 350F or until they’re very lightly browned on top. Let cool completely before removing from pan.
Make the frosting
Whip all frosting ingredients until fluffy. Add more heavy cream, one tablespoon at a time while whipping if you want a "lighter and fluffier" frosting. Frost cupcakes immediately and store the finished product in the fridge. See post for tips.
Keeps for 4-6 days refrigerated.
Nutritional info is for cupcakes frosted with the included frosting recipe. Deduct one carb per cupcake if not frosted. See the post for tips.
Serving: 1Cupcake | Calories: 210kcal | Carbohydrates: 4g | Protein: 5g | Fat: 20g | Sodium: 176mg | Fiber: 2g | Net Carbs: 2g | Fat Ratio per Serving: 85.71% | Protein Ratio per Serving: 9.52% | Carb Ratio per Serving: 3.81%
Vanilla Keto Cupcakes Recipe https://castleinthemountains.com/vanilla-keto-cupcakes/ May 5, 2020