Low Carb vanilla bean cupcakes are perfect for parties and wedding celebrations. Made with gluten free and keto friendly flours, these magical cupcakes will please all cupcake and vanilla lovers out there.
Cupcakes
It’s that time of year, time for many weddings and family gatherings and what better way to celebrate than simple vanilla cupcakes?
The perfect cupcake recipe is not easy to find and believe when I tell you I have NEVER re-made a recipe even half as many times as I did this one to get it right!
These cupcakes have a light crumb with a vanilla-spiked buttery flavor.
What you will Need:
- Coconut oil
- Swerve confectioners
- Egg whites
- Almond flour
- Protein powder, vanilla or plain
- Baking powder
- Kosher salt
- Sour cream, full fat
- Heavy whipping cream
- Vanilla bean paste or vanilla bean pod
- Cupcake pan
- Cupcake liners
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
Low Carb Vanilla Bean Cupcake Nutrition
Each cupcake will approximately contain 240 calories, 22.3 grams of fat, 3.1 grams of net carbs, and 7.9 grams of protein. These numbers are based on the products that we use and do not reflect the addition of any frostings or icings.
How to make Low Carb Vanilla Bean Cupcakes
Have your eggs and butter at room temperature. Set the oven to 325°. Place cupcake liners in a cupcake pan.
Separate the egg yolks from the whites and whisk until they are frothy.
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, cream the coconut oil until light, then add the sweetener. Add the egg whites to the coconut oil mixture.
Make sure to stop and scrape the bowl down several times.
Add the dry ingredients to the egg mixture, then add the sour cream and heavy cream. Mix until the ingredients are fully combined. Blend in the vanilla bean paste or vanilla from inside the vanilla bean pod.
Fill the cupcake liners two-thirds of the way full.
Bake in the oven for 23-25 minutes.
Allow to cool before frosting.
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Looking for more great recipes? Check out low carb pound cake and keto morningstar muffins.
Low Carb Vanilla Bean Cupcakes (Video)
- Prep Time: 10 minutes
- Cook Time: 23-25 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low Carb vanilla bean cupcakes are perfect for parties and wedding celebrations. Made with gluten free and keto friendly flours.
Ingredients
6 TBL or 90 grams coconut oil
1 cup or 108 gramsSwerve confectioners
2 egg whites or 68 grams, room temperature
2 cups or 200 grams almond flour
1/2 cup or 38 grams plain or vanilla protein powder
1/2 tsp Kosher salt
1/2 cup or 108 grams sour cream
1/2 cup or 120 grams heavy whipping cream
1 TBL vanilla bean paste or 1 vanilla bean pod
Instructions
Have your eggs and butter at room temperature. Set the oven to 325°.
Place cupcake liners in a cupcake pan.
Separate the egg yolks from the whites and whisk until they are frothy.
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, cream the coconut oil until light, then add the sweetener. Add the egg whites to the coconut oil mixture. Scrape down the bowl.
Add the dry ingredients to the egg mixture, then add the sour cream and heavy cream. Mix until the ingredients are fully combined. Scrape down the bowl and mix again.
Add the vanilla bean paste or vanilla from a pod and mix.
Fill the cupcake liners two-thirds of the way full.
Bake in the oven for 23-25 minutes.
Allow to cool before frosting.
Nutrition
- Serving Size: 1
- Calories: 240
- Fat: 22.3 grams
- Carbohydrates: 3.1 net
- Protein: 7.9 grams
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