Low Carb Vanilla Cupcakes
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.
Servings: 12 servings
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