Keto Vanilla Cupcakes with Whipped Ganache
If you are craving something sweet, look no further than these Keto vanilla cupcakes. These Keto cupcakes are super moist, soft, and fluffy and topped with a smooth, creamy whipped ganache frosting that will surely satisfy your sweet tooth. They are very easy to make and require less than one hour to whip up from start to finish. The best thing about them is the fact that they are Keto friendly.How can you store these Keto vanilla cupcakes? If you plan on eating all your Keto vanilla cupcakes the same day you make them, frosted cupcakes can stay fresh at room temperature for up to 8 hours. Unfrosted cupcakes will keep well on the counter in an airtight container for approximately 2 days. If you plan on storing these Keto vanilla cupcakes for a couple of days, we recommend frosting them once you are ready to eat them. Store unfrosted cupcakes and frosting in a separate airtight container in the fridge for up to one week. To store these delicious Keto vanilla cupcakes for longer, wrap each cupcake in plastic wrap individually and store them in a freezer bag in the freezer for up to 6 months. When you are ready to eat, thaw the frozen cupcakes in their packaging to avoid condensation on the cupcake itself, frost them, and enjoy. Can you customize this Keto vanilla cupcake recipe?This Keto vanilla cupcakes recipe uses almond flour because it is Low carb and closely mimics the texture of regular flour. However, the closest Keto-friendly substitutes for almond flour are walnut flour or sunflower seed flour. The ratio when using these flours is 1:1 with almond flour. For sweetener alternatives, monk fruit sweetener, sukrin, or regular erythritol work just as fine with these Keto cupcakes, just adjust the amount a little more than the recipe. For the ganache, any chocolate of your choice will work just as well. This recipe uses milk chocolate, however, dark chocolate is also a good alternative. Can you make this Keto vanilla cupcakes recipe nut-free?Yes. This recipe can be adjusted to fit a nut-free diet. Replace the almond milk with oat milk or hemp milk. For almond flour, sunflower seed flour or hemp seed flour are great nut-free flour alternatives. Coconut flour is also another good nut-free flour alternative; however, it is highly absorbent. Therefore, avoid using coconut flour, it will make the cupcakes dry and crumbly. It will also change the whole flavor profile of the cupcakes since it has a strong coconut flavor.
How to Make It
Step 1
Preheat the oven to 350 F/180C. Line a 12-count cupcake tray with cupcake liners. In a medium-sized bowl, combine the almond flour, sweetener, kosher salt, and baking powder. Set aside.
Step 2
In a small microwave-safe bowl, melt the butter in the microwave for about 30 to 45 seconds until completely melted. In a separate pot, heat the almond milk until very hot. Add the melted butter, eggs, and almond milk into the bowl with the dry ingredients. Mix gently to combine with a spatula until well incorporated.
Step 3
Distribute the batter equally into the 12 cupcake liners, filling about ¾ full. Bake the cupcakes on the center rack of the oven for 23-25 minutes, until a skewer inserted in the center comes out clean and the cupcakes are lightly golden in color on the top. Remove the cupcakes from the oven and allow them to cool completely.
Step 4
In the meantime, in a small bowl, bring the heavy cream to a boil in the microwave. In another bowl, add the chocolate chips. Pour the hot cream over the chocolate chips. Allow the mixture to rest for about 5 minutes before stirring. Set aside to cool completely.
Step 5
Once cooled, cover the mixture with plastic wrap and transfer it to the fridge to chill. If you use a chocolate bar, chop the chocolate into very small pieces before pouring the cream over. Once the ganache is chilled, whip on medium speed until fluffy and light in color.
Step 6
Pipe or spread the whipped ganache onto the cupcakes. Transfer the frosted cupcakes to the fridge for a couple of minutes before serving.
Ingredients
- Almond Flour – 3 cup
- The Ultimate Icing Sugar Replacement by Swerve – 1 cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Baking Powder – 2 teaspoon
- Butter – ½ cup
- Raw Egg – 2 large
- Vanilla Extract – 2 teaspoon
- Almond Milk – ½ cup
- Heavy Cream – 4 ounce
- Chocolate Chips, Sugar Free – 4 ounce