Low-Carb Vanilla Cupcakes

My Low-Carb Vanilla Cupcakes are the perfect healthified treat for that occasional celebration. Their made with grain-free flours, low-carb sweetener and full-fat coconut cream that will keep you satiated for longer and help you maintain more stable blood glucose levels. Coconut cream keeps this cupcake recipe dairy-free, but feel free to swap in heavy whipping cream, or goats milk for a more animal-based nutrition approach.

Makes 10

 

Ingredients

  • 1 c. almond flour 2 tablespoons coconut flour

  • 1 t. baking powder

  • 1⁄2 t. sea salt 

  • 1 c. canned full-fat coconut cream, blended well

  • 2 whole eggs 

  • 4 egg yolks 

  • 1⁄4 c. granulated or powdered stevia or monk fruit 

Directions

  • Preheat the oven to 350°F.

  • Line 10 wells of a standard-size 12-well muffin pan with paper liners. 

  • In a medium bowl, use a fork to stir together the almond flour, coconut flour, baking powder, and salt until well blended. Set aside. 

  • Using a stand mixer or handheld mixer, whip the cream until stiff peaks form. Add the whole eggs and egg yolks, one at a time, beating after each addition. Add the powdered sweetener and butterscotch and mix to combine. 

  • Using a wooden spoon, fold the flour mixture into the cream mixture and combine well. 

  • Fill each cupcake liner about three-quarters full with the batter. Bake for 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 20 minutes before frosting.

  • Try my Low-Carb Vanilla Buttercream Frosting on top.





 
 
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©2020, Jill Foos Wellness

sweetsKristin Smithgluten-free, dairy-free, sugar-free, keto, paleo, grainfree, low-carb