Keto Vanilla Cupcakes With Chocolate Frosting
A decadent low carb treat, these cupcakes are made with ground almonds and topped with a deliciously light and fluffy chocolate buttercream – perfect for the whole family to enjoy. If you would rather reduce the carb count further you can enjoy the cakes warm without any topping.
How to Make It
Step 1
Preheat the oven to 380 degrees Fahrenheit and line a muffin tray with 10 cup cake cases.
Step 2
Add 1/3 cup of butter to a food processor along with 1/3 cup of xylitol. Blend together to form a creamy paste.
Step 3
Add the eggs to the food processor along with 2 tablespoons of almond milk, the vanilla extract and lemon juice and blend on a high-speed setting until creamy and smooth.
Step 4
Add the ground almonds to the food processor along with the baking soda and mix well to form a smooth and creamy cake batter.
Step 5
Dividing equally, spoon the batter evenly between the 10 cupcake cases.
Step 6
Transfer to the oven to bake for 18 minutes or until a skewer comes out clean and the cakes aregolden brown.
Step 7
Set the cakes aside to cool completely whilst you prepare the buttercream. Add the remaining xylitol to a food processor and blend to a fine powder. Add the remaining butter and cocoa powder to the food processor and blend until smooth and creamy. Continue to blend adding the remaining milk a little at a time until you have a fluffy smooth frosting.
Step 8
Once completely cooled, pipe or spoon the frosting onto the cupcakes to serve.
Ingredients
- Egg Whole
3 small
- Finely Ground Almond Meal Flour by Bob’s Red Mill
2 cup
- Almond Milk
3 tablespoon
- Cocoa Powder, Unsweetened
2 tablespoon
- Lemon Juice
1 tablespoon
- Butter
1 cup
- Xylitol by Now
1 cup
- Vanilla Extract
1 teaspoon
- Baking Soda
½ teaspoon