Spongy ketogenic vanilla cupcakes you can eat with a cup of coffee or tea. Each cupcake is sweet and filling, yet only contains 3.2g of net carbs.
Why You Should Make These Keto Vanilla Cupcakes
The holidays are over. So, now most of the high carb temptations are gone.
You know…the candies, cookies, and pies. But, just because the holidays are over, doesn’t mean that celebrations are over.
There are tons of celebrations to be had. Birthdays, baby showers, and even weddings.
For these celebrations, particularly birthdays, you want something classic. And vanilla cupcakes don’t get any more classic than that.
Besides, vanilla cupcakes make a plain canvas to which you can add other items. Things like nuts and seeds, and even berries.
These ketogenic vanilla cupcakes fit the bill. They have a classic vanilla flavor and are spongy and sweet.
These Cupcakes are Nutritious
Best of all, they contain only 3.2 grams of net carbs. So, you can eat one cupcake or two and not feel guilty.
They also contain a good amount of fat and some protein. So, you feel full after eating them.
What’s more, each one contains only 149 calories. Perfect if you are trying to lose weight.
With each batch, you also get 6 cupcakes. So, they’re great for meal prep.
Just pop one in your bag, and you’ve got yourself a nice light breakfast. Or a well-deserved snack.
And to keep them fresh, it’s a good idea to store them in glass food containers like these. They are more environmentally friendly than the plastic ones and keep the food fresh for longer.
Using Coconut and Almond Flour
The key to keeping these cupcakes low carb is the type of flour you use. Instead of regular flour, you use almond flour and coconut flour.
Compared to regular flour, almond flour and coconut flour contain way less net carbs.
For instance, 30 grams of regular flour contains 22 grams of net carbs. That’s a whole lot of carbs!
It is also low in fat, fiber, and protein. Protein, fat, and fiber are key to keeping you full.
So, when you eat baked goods that contain regular flour, you don’t feel satisfied. And you want to reach for more and more.
Coconut flour, on the other hand, contains 64% less net carbs than regular flour. It is also pretty absorbent, so you don’t need as much of it when you bake. So, you end up cutting the nets carbs even further.
It is also an excellent source of fiber. Fiber not only keeps you satiated but is good for digestion.
It also provides tons of iron. And iron helps boost your energy levels.
Coconut flour also contains medium-chain triglycerides. These are fats that help boost your ketosis.
So, including coconut flour, and even any coconut containing products, is helpful for your ketosis.
Coconut flour is pretty versatile too. Besides using it for baking, you can use it to make pancakes, bread your meats and fish, even thicken your stews and sauces.
You can stock up on coconut flour here.
Almond flour is another good low carb substitute for regular flour. It contains 82% less net carbs than regular flour.
It is also an excellent source of fat and contains a good enough amount of protein. So, you feel satiated when eating baked goods containing almond flour.
You can use almond flour just like you would regular flour. To sub almond flour for regular flour, use the same amount of almond flour as you would regular flour.
Here is the almond flour I usually go for.
Other Ingredients You Need to Use
Xanthan Gum
Aside from coconut flour and almond flour, you will need xanthan gum. This helps your cupcakes rise.
Coconut flour and almond flour contain no gluten. However, gluten helps your baked goods rise.
So, if you don’t add xanthan gum when baking with coconut or almond flour, you will notice that your baked goods are flat.
Butter & Double Cream
Meanwhile, butter and double cream add creaminess. You will want to use unsalted butter, not salted butter to be able to control the amount of salt in your cupcakes…no one wants salty cupcakes.
And please, remember to add a pinch of salt. It accentuates the vanilla flavor of the cupcakes. It also helps balance the sweetness of the sweetener, which I will talk about next.
Watch for Full Instructions:
Other Keto Ideas
- Keto Chocolate Cupcakes (1g Net Carbs)
- 3-Minute Keto Chocolate Coconut Mug Cake
- Ketogenic Raspberry Coconut Cupcakes (4.3g Net Carbs)
- Keto Spiced Zucchini Cupcakes with Vanilla Frosting (5g Net Carbs)
- 3-Minute Ketogenic Blueberry Mug Cake
- Ketogenic Chocolate Chip Cookies (2G Net Carbs)
- Keto Chocolate Pecan Cookies (2.8g Net Carbs)
How to Make Cupcakes Sweet Without Sugar?
Sugar tastes amazing, but it is also bad for you. Besides not being good for ketosis, it can be detrimental to your health.
Too much sugar can cause you to gain more weight. But even worse, it may increase your risk of diabetes and heart disease.
What’s more, sugar causes sugar spikes and then sugar lows. This then leads you to crave more sugar, and the cycle continues.
So, how do we make cupcakes sweet without sugar? By using sweeteners.
Now, there are many sweeteners on the market. However, one of the best ones right now is erythritol.
Erythritol is a natural sweetener that won’t spike your blood sugars. And unlike stevia, it doesn’t have a bitter after taste. So, that’s why I use erythritol in my baked goods, including these keto vanilla cupcakes.
Erythritol has about 70% of the sweetness of sugar. However, you can often get away with subbing the same amount of erythritol for sugar in your favorite recipes. If you’re on a low carb diet for the long run, stock up on erythritol right here.
When Can You Have Keto Vanilla Cupcakes?
You can have these cupcakes as a nice breakfast. Just add some nut butter for extra fat and nutrition, and you are good to go.
These cupcakes also make nice snacks and desserts. They go well with a nice cup of coffee or tea. Enjoy!
Keto Vanilla Cupcakes
Ingredients
- 1/4 cup coconut flour
- 1.5 tbsp almond flour
- 1/8 tsp xanthan gum
- 1/2 cup erythritol
- 1/2 tsp baking powder
- 4 tbsp butter
- 3 eggs
- 1/2 tsp vanilla extract
- 1 tbsp double cream
- pinch of salt
Frosting for 3 Cupcakes (Optional)
- 4 tbsp butter
- 3.5 tbsp double cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
- Mix coconut flour, almond flour, xanthan gum, and baking powder.
- In another bowl, whisk the eggs, add the double cream, erythritol, vanilla, and salt. Melt the butter and mix it in.
- Mix wet and dry ingredients.
- Line muffin pan with cupcake paper cases. Spray them with oil and pour in the batter.
- Bake in the oven at 350F (180C) for 18-20 minutes. Check with toothpick to make sure it’s fully baked.
- Let the cupcakes cool down until finished.
- To make the frosting using a hand mixer to beat together the butter and double cream. Afterward, add in powdered erythritol and vanilla extract. Beat until light and fluffy.
- Use the frosting to decorate your cupcakes.
Notes
