An easy 30-minute recipe that you mix in a single bowl, they keep well in the fridge and can also be successfully frozen. These keto cupcakes are marvelous. They are pleasantly flavored with vanilla and are so fluffy! I like to frost them with chocolate frosting for a delicious flavor contrast, but you can use vanilla frosting if you prefer. They’re delicious with no frosting at all!
Instructions
Recipe Card
For the Cupcakes
Eggs: I use large eggs in almost all my recipes, this one included. A neutral oil: I like to use macadamia nut oil. Avocado oil is another excellent option. Vanilla extract: It’s best to use pure vanilla extract. Sweetener: I use stevia glycerite; you can replace it with a granulated sweetener. Almond flour: Use blanched, finely ground flour. I don’t recommend using a coarse almond meal in this recipe. Salt: Just a pinch to highlight the other flavors. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, double-check to ensure it is.
Quickly mix the cupcake batter by hand in a single bowl. No extra dishes to wash! Divide the mixture between six greased cupcake liners. While the cupcakes are cooling, make the chocolate frosting. When the cupcakes are cool, frost them. If you’d rather not use foil, you can use paper liners, but make sure to grease them well. There could still be a bit of sticking.
Flatten their Tops
If your cupcakes have uneven domes at their top, gently shave them off before frosting them, as shown in the photo below. This will make for a prettier frosted cupcake. If you don’t plan on frosting the cupcakes, the domes can stay. You can also freeze these cupcakes for up to three months.
