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    Posted In: Cupcakes, Delish, Low Carb Recipes
    March 23, 2018 — Updated August 5, 2019 — by Julie — 17 Comments

    Home » Cupcakes » Low Carb Vanilla Cupcakes

    Low Carb Vanilla Cupcakes

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    keto low carb vanilla cupcakes

     

    When it comes to a low carb diet, desserts can be quite challenging. In fact, I avoided desserts completely while “dieting” in the past. However, that’s recently changed. I still can’t believe these are low carb and gluten-free. Whaaaat? That’s right.

    These Low Carb Vanilla Cupcakes are super moist. I used butter, sour cream, eggs, vanilla, etc. So still some yummy stuff in there.

    Eating a low carb diet does not mean savory only. You can still enjoy sweets. I tried sugar-free desserts a couple of years ago and I thought “Nope“. Heres the thing, my brain is a little tricky. If I eat pizza for dinner, chocolate cake for dessert, and then eat these a couple hours later, I will toss them out. I’m being super honest here. Now, if I eat a low carb diet all week, and then have one of these I will worship them with a cup of coffee. Sugar-free and low carb desserts are very different from regular desserts.

    The best part about these is how moist and soft they are. So yum. Also, super easy to make. The first time I made these I used 1/2 cup of sour cream and found them a bit too dry. So I then tried doubling the sour cream and voila. Perfect low carb vanilla cupcakes!

     

    keto cupcakes that are also gluten free

    So adorable 🙂

    low carb vanilla cupcakes that are a healthy option to dessert

    Learn how to make these low carb and gluten free vanilla cupcakes at cookedbyjulie.com

    More Dessert Options

    • Strawberry Cheesecake Popsicles
    • Keto Sugar Cookies

     

    keto vanilla cupcakes

    Low Carb Vanilla Cupcakes

    Print Recipe Pin Recipe
    Course: Cupcakes
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 27 minutes
    Total Time: 32 minutes
    Servings: 12 servings
    Calories: 297kcal
    Author: Julie Maestre
    Low carb and gluten free don't have to mean boring. You can eat smart with these cupcakes that are super moist and still have a lot of flavor. Try these cupcakes today, I promise these are bakery quality cupcakes. 

    Ingredients

    • 4 tbsp softened unsalted butter
    • 1/2 cup plus 1 tbsp Natural Xylitol Sweetener
    • 4 eggs
    • 1 tbsp vanilla
    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1 tsp baking powder
    • Pinch salt
    • 1 cup sour cream

    Vanilla Buttercream Frosting:

    • 1 cup unsalted butter
    • 1 1/2 cups powdered sweetener Swerve
    • 1 tsp  vanilla extract
    • 3 tbsp milk

    Instructions

    • Preheat oven to 350 degrees F.
    • In a large bowl, mix the unsalted butter and Xylitol until smooth.
    • Add the eggs, sour cream, vanilla extract,  and mix until well combined.
    • Stir in the almond flour, coconut flour, baking powder, and salt.
    • Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 27 minutes or until fully cooked through.
    • To make the buttercream, mix the butter, powdered sweetener, and vanilla extract for 3-4 minutes.
    • Add the milk and mix for an additional minute or two on high speed.
    • Using a star tip and piping bag, frost the cooled cupcakes and enjoy!

    Video

    Nutrition

    Calories: 297kcal | Carbohydrates: 4g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 79mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 0.7mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

    Disclosure: I am not a nutritionist nor a Doctor. Consult with a Physician before starting a new diet.

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    Filed Under: Cupcakes, Delish, Low Carb Recipes

    Reader Interactions

    Comments

    1. Irene says

      July 9, 2020 at 3:42 pm

      4 stars
      Hello Julie,
      The nutritional value includes the frosting?

      Reply
      • Julie says

        July 9, 2020 at 3:44 pm

        Hi, yes, it does.

        Reply
    2. Colleen says

      May 23, 2020 at 9:37 am

      5 stars
      These are amazing! Best cupcakes I’ve made that are low carb/keto friendly. They stuck like crazy to the paper liners but popped out very easily without liners when I made them the next time.

      Reply
      • Julie says

        May 27, 2020 at 7:33 am

        So glad you enjoyed them Colleen 🙂

        Reply
    3. Cheryl says

      April 10, 2020 at 4:47 pm

      5 stars
      Just finished making these and sat down to eat one. I nearly cried! It was SO good! My greatest weakness when it comes to food is cupcakes and these absolutely hit the spot. They feel heavy but they are light and the texture is perfect. I could eat these without the icing. Thank you!

      Reply
      • Julie says

        April 10, 2020 at 8:16 pm

        Yay! So glad you liked these Cheryl 🙂

        Reply
    4. Zaide says

      August 1, 2019 at 4:37 pm

      Hi! Thank you for the recipe! Is it possible to change the sour cream for anything else?

      Reply
      • Julie says

        August 1, 2019 at 5:00 pm

        Hi Zaide, I’ve only tried it with sour cream but maybe mayonnaise will work.

        Reply
    5. Sillz says

      June 26, 2019 at 4:09 pm

      How long can they sit out before serving? I was thinking of making them the day before. Would the frosting hold overnight? Or should I frost them the day of?

      Reply
      • Julie says

        June 26, 2019 at 7:25 pm

        I would recommend frosting them the day of but as long as you keep them in an airtight container at room temperature you should be fine if you frost them the day before.

        Reply
    6. Jinny says

      June 4, 2019 at 6:58 pm

      What is the best way to store these to keep them from drying out? I will not eat 12 in one setting. Thanks!

      Reply
      • Julie says

        June 7, 2019 at 10:50 am

        Place them in an airtight container. I don’t recommend refrigerating them.

        Reply
    7. Nicole says

      May 1, 2019 at 11:03 pm

      Amazing, turned out soft and fluffy, as good as the real thing. Added keto lemon curd to finish ????????Thank you!

      Reply
    8. Christina says

      November 30, 2018 at 4:45 pm

      5 stars
      All I have to say is WOW these are super super good. Ive tried many keto recipes for cupcakes these are the best!

      Reply
      • Julie says

        November 30, 2018 at 5:12 pm

        Thank you so much, Christina! I’m so glad you enjoyed them 🙂

        Reply
    9. Linda Bergersen says

      November 16, 2018 at 6:35 pm

      You list baking soda as an ingredient, but then in the instructions it says to add
      ‘baking powder’. which is it?

      Reply
      • Julie says

        November 18, 2018 at 1:44 pm

        I apologize, it’s baking powder. I just adjusted the recipe.

        Reply

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