Description
Keto vanilla cupcakes deliver guilt-free indulgence with rich almond flour and creamy sugar-free frosting. Delicate yet satisfying, these low-carb treats let you enjoy sweet moments without compromising your healthy lifestyle.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups (240 g / 8.5 ounces) Blanched Almond Flour
- ½ cup (100 g / 3.5 ounces) Monk Fruit Allulose Blend
- 2 teaspoons Baking Powder
Wet Ingredients:
- 4 large Eggs (at room temperature)
- ⅓ cup (75 g / 2.6 ounces) Unsalted Butter, melted
- ¼ cup (60 milliliters / 2 fluid ounces) Unsweetened Almond Milk (at room temperature)
- ½ tablespoon (7.5 milliliters / 0.25 fluid ounces) Vanilla Extract
Topping and Frosting Ingredients:
- 1 cup (150 g / 5.3 ounces) Raspberries
- 1 ½ cups (340 g / 12 ounces) Unsalted Butter, softened
- 1 cup (120 g / 4.2 ounces) Powdered Monk Fruit Allulose Blend
- 6 tablespoons (90 milliliters / 3 fluid ounces) Unsweetened Almond Milk (or your preferred milk)
- Sugar-free sprinkles (optional)
Instructions
- Prepare the oven by heating to 350°F (177°C) and arrange cupcake liners in a muffin pan.
- In a spacious mixing bowl, thoroughly combine almond flour, monk fruit sweetener, and baking powder using a whisk.
- Introduce eggs, melted butter, almond milk, and vanilla extract to the dry ingredient mixture. Blend until ingredients are fully incorporated and smooth.
- Transfer batter into cupcake liners, filling each approximately 3/4 full. For added texture, gently press additional raspberries into the top of each cupcake.
- Carefully place the muffin pan in the preheated oven and bake for 20–25 minutes until the cupcakes develop a golden-brown appearance and a toothpick inserted comes out clean.
- While cupcakes are baking, create raspberry sauce by placing raspberries and water in a small saucepan over medium heat. Crush berries with a spoon and simmer gently for 3 minutes.
- Strain the raspberry mixture through a fine mesh sieve, pressing to extract maximum liquid. Discard remaining solids.
- Using an electric mixer, whip softened butter until it becomes light and airy, approximately 2–3 minutes.
- Gradually incorporate powdered monk fruit sweetener into the butter, then slowly add raspberry liquid and almond milk. Blend until the frosting reaches a smooth, creamy consistency.
- Once cupcakes have completely cooled, generously apply raspberry frosting using a piping bag or spatula. Optional: Garnish with sugar-free sprinkles for additional visual appeal.
Notes
- Pull ingredients out early to warm naturally, ensuring creamy, smooth batter consistency.
- Gentle mixing prevents tough, dense cupcake texture—stop stirring when ingredients just combine.
- Toothpick test reveals perfect baking moment—clean or minimal crumbs mean cupcakes are ready.
- Strain raspberry sauce thoroughly, squeezing out excess liquid for silky, lump-free frosting.
- Fine-tune frosting thickness by adding almond milk or chilling briefly before decorating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 415
- Sugar: 1.4g
- Sodium: 184mg
- Fat: 41.6g
- Saturated Fat: 9.8g
- Carbohydrates: 6.8g
- Fiber: 3.2g
- Protein: 7.6g
- Cholesterol: 86mg