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
