Vanilla Keto Cupcakes Recipe

These easy little delights will satisfy your vanilla cravings while keeping your carbs in check. Make them with the included frosting recipe or choose your own.

Course Dessert

Cuisine American

Keyword cream cheese frosting, cupcakes, vanilla

Prep Time 10

Cook Time 25

Servings cupcakes

Calories 210kcal

Author Brandy

Equipment

Ingredients

Cupcakes

3 Eggs
3/4 cup Mayonnaise
2 tsp Vanilla Extract
1.25 cup Almond Flour
1/4 cup coconut flour
1/2 cup Allulose Use any sweetener you like
2 tsp Baking Powder *fresh

Frosting

6 oz Cream Cheese cubed
1/4 cup Powdered Allulose *to taste
4 tbsp Heavy Whipping Cream see post for tips ~
1 tsp Vanilla Extract more if you like a stronger flavor

Instructions

Preheat oven to 350F.
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 tbsp 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.

Notes

Nutritional info is for cupcakes frosted with the included frosting recipe. Deduct one carb per cupcake if not frosted. See the post for tips.

Nutrition