Keto Vanilla Cupcake Recipe

 Keto Vanilla Cupcake Recipe

Keto Vanilla Cupcake Recipe

Ingredients

1.    1/2 c. 1 stick Butter, Unsalted (softened)

2.    1 c. Organic Stevia Blend by Pyure

3.    4 Large Eggs room temp

4.    2 large Egg Whites room temp

5.    1/2 c. Heavy Whipping Cream room temp

6.    1 tsp Organic Apple Cider Vinegar by Bragg

7.    2 tsp Vanilla Extract

8.    4 drops Stevita Organic Liquid Stevia optional

9.    2 c. Blanched Almond Flour by Nature's Eats

10.2/3 c. Coconut Flour Organic by Arrowhead Mills

11.1 tbs Baking Powder

12.1 tsp Baking Soda

13.1 tsp Xanthan Gum by Bob's Red Mill

14.1/2 tsp Himalayan Pink Salt

Instructions

1.    Start with bringing hwc, butter, eggs + egg whites to room temperature.

2.    Preheat oven to 350 degrees.

3.    In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.

4.    In a large mixing bowl- add butter and sweetener. Beat until creamed together.

5.    Add eggs + whites, whisk until well incorporated.

6.    Then add HWC, ACV, vanilla and stevia. Blend well.

7.    Add the dry mix to the wet and mix thoroughly to incorporate.

8.    Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.

9.    Pipe the batter 2/3 full into each greased muffin liner.

10.Tap the tray on the counter to release any trapped air bubbles.

11.Bake each tray for 25 minutes.

Notes

*Before adding the dry to the wet- prep muffin pan with liners and non-stick spray. The batter gets fairly thick, the longer you let it sit.

*After baked, cover with foil while cooling, to hold moisture in the cupcakes.