Fluffy Cupcakes Recipe

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2 hours ago This collection of 15 low carb cupcake recipes will hopefully hit that sweet spot. Made with either coconut flour or almond flour they are all gluten …

Estimated Reading Time: 1 min

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9 hours ago Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners. In a medium bowl whisk together coconut flour, …

Rating: 4.1/5(84)
Calories: 66 per serving
Category: Dessert
1. Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
2. In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
4. If mixture becomes thicker in consistency than you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.

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6 hours ago Cupcakes Preheat oven to 180C/350F. Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined. In a …

Rating: 5/5(75)
Total Time: 52 mins
Category: Dessert
Calories: 160 per serving
1. Preheat oven to 180C/350F.
2. Cut the butter into cubes and place into a bowl.

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8 hours ago Servings 8 cupcakes Calories 131 kcal Ingredients For the vanilla cupcakes 64 g almond flour 15 g golden flaxseed meal 9 g psyllium husk powder 1 1/4 teaspoon baking powder 1/4 teaspoon xanthan gum or 2 tsp golden flaxseed meal 1/8 teaspoon kosher salt 1/2 cup allulose or 1/3 cup xylitol or erythritol 2 eggs 2 teaspoons vanilla extract

Rating: 4.2/5(8)
Total Time: 45 mins
Category: Breakfast, Dessert
Calories: 131 per serving

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6 hours ago Preheat the oven to 350 degrees F. Line a 12-count muffin tin with parchment paper cupcake liners and set aside. 2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy. 3. Add the sugar and brown sugar and beat on high speed until velvety and fluffy.

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8 hours ago This low carb muffin recipe is simple because the ingredients clean and easy. There are keto cupcake recipes that are delicious yet require too much work for brunch due to the frosting. These Strawberry Muffins have no frosting and therefore take only 40 minutes to make. A keto muffin is merely a naked keto cupcake after all. This recipe requires no modifications in …

Reviews: 6
Estimated Reading Time: 5 mins

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3 hours ago Prep and bake the low carb cupcakes In a small bowl, combine the coconut flour, coconut, baking powder and salt. In a large bowl, whisk together the eggs, powdered …

Rating: 4.7/5(29)
Calories: 238 per serving
Category: Dessert
1. Line cupcake pan with six liners, set aside.
2. Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.

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7 hours ago Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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8 hours ago Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and …

Rating: 4.8/5(8)
Total Time: 1 hr
Category: Dessert
Calories: 370 per serving
1. Preparation: Preheat oven to 350 degrees and place the rack to the lower third of the oven. Line 9 cupcakes wells with liners. Measure dry ingredients into a small bowl and whisk to break up any lumps. Finely grate the carrot.
2. Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and beat again until the mixture is thick, light and fluffy.
3. Add 1/3 of the dry ingredients and mix thoroughly, scraping down the bowl. Add another egg and mix until incorporated and the batter is light and fluffy. Continue alternating the dry and wet ingredients, scraping the bowl after the dry additions and keeping the texture nice and light. Add the carrot and heavy cream at the very end. Mix until incorporated. (The batter should be thick but easy to work with. If it's not, add 1-2 more tbsps of heavy cream, but work quickly.)
4. Bake: Get the batter into the cupcake liners before it thickens up. Evenly divide the batter between the muffin liners and place into the oven. Turn the oven to 400 and bake for 5 minutes to get the batter rising. Turn the oven back to 350 and bake for 20 minutes or until the tops are firm when lightly pressed with a finger, but still sound moist. Remove and let cook completely before frosting.

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9 hours ago In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy. Beat in almond flour, cocoa powder, baking powder, and …

Rating: 4.7/5(26)
Calories: 479 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F (176 degrees C). Line 10 cups in a muffin tin with paper liners.
2. In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy.
3. Beat in almond flour, cocoa powder, baking powder, and sea salt.
4. Beat in eggs, almond milk, and vanilla extract.

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8 hours ago Method: In a medium bowl beat the first 6 cupcakes ingredients until light and fluffy (1-2 minutes). Add one egg and beat into the butter mixture until the mixture is light and fluffy

Rating: 4.8/5(20)
Total Time: 30 mins
Category: Dessert
Calories: 375 per serving
1. Cream Cheese Frosting: (A stand mixer works best, but a hand mixer works, too.) Whip the cream cheese to loosen it. Add the powdered sweetener and whip. Adding the heavy cream a little at a time, mix until incorporated, then whip until the frosting is stiff and fluffy. Use right away or cover and refrigerate until needed.
2. Preparation: Preheat the oven to 350 degrees F. Position the rack to the middle of the oven. Zest and juice the lemon. Line a 6 well muffin pan with cupcake liners. In a small bowl whisk the coconut flour, baking powder, and salt together to break-up any lumps. Add the lemon juice to the heavy cream.
3. Method: In a medium bowl beat the first 6 cupcakes ingredients until light and fluffy (1-2 minutes). Add one egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy - almost mousse-like texture throughout this process.
4. Add another egg and beat until fully combined. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, beating until the batter is thick, but still light and fluffy.

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4 hours ago Add vanilla, sour cream and egg whites & mix. Add the dry ingredients to the wet ingredients and mix well. Scoop about a 1/3 cup of batter or a muffin scoop size into the 18 …

Rating: 5/5(2)
Estimated Reading Time: 3 mins
Servings: 18
Total Time: 17 mins
1. Pre-heat over to 350 degrees.
2. Line two cupcake pans with 18 cupcake liners.
3. For the cupcake batter, add the flour, oat fiber, salt & baking powder in a small bowl.
4. Melt butter and set aside to cool slightly.

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9 hours ago These low carb cupcakes are pretty dang tasty if I do say so myself. I mean, how can you go wrong with a ripe sweet strawberry cake topped with a thick and creamy vanilla …

Rating: 4.6/5(22)
Total Time: 1 hr 10 mins
Cuisine: Cupcakes
Calories: 356 per serving
1. Preheat oven to 350F.
2. Roast sliced strawberries on a cookie tray lined with parchment paper for 10-20 minutes. Keep an eye out on them. Pull them out before they start browning.
3. Chop strawberries into small bits, and reserve any juices.
4. Preheat oven to 350 and prepare a standard muffin tin with 9 cupcake liners.

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Just Now Siple Keto Cupcakes 1 Cupcake – 1 gram of Carbs. You can use them as a base for our Christmas Tree Cupcakes or Keto Santa Hats Cupcakes. They could also be …

Reviews: 179
Calories: 120 per serving
Category: Desserts
1. Heat up the oven to 200C or 390F
2. Mix eggs and powdered sugar substitute into a fluffy consistency using a hand mixer
3. Add all of the dry ingredients plus butter and give it a final proper mix.
4. Place it on a Cupcake baking tray or into a separate silicon cupcake molds.

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7 hours ago The recipe for Sugar Free Vanilla Cupcakes. I mentioned above that you can try subbing in a keto flour or low carbohydrate flour for the all purpose flour (such as carbalose) …

Rating: 4.3/5(95)
Total Time: 37 mins
Category: Birthday, Dessert
Calories: 182 per serving
1. Preheat your oven to 325 and prep your cupcake pan for nonstick. You can use nonstick or cupcake liners.
2. In a medium bowl, use a whisk to combine together the flour (or alternative) and the baking powder. Set this aside.
3. Next, in a large mixing bowl, beat together the eggs and the sugar alternative. Beat for about two minutes on medium. Then turn the mixer down and pour in the melted butter and then the vanilla while the mixer is mixing.
4. Stop the mixer, add about half of the flour mixture from the first bowl, mix for 10 seconds and then add 1/4 cup of milk and mix for another 10 seconds. Repeat the last step by adding the flour mixture and then 1/4 cup of milk. If the batter appears to be too thick (you will need to use your judgment from past experiences with cupcake batters) add a tablespoon of milk at a time, stirring by hand, until you reach your desired thickness. Do not add more than an additional 1/4 cup of milk. If you do not feel comfortable doing this simple just go with the 1/2 cup of milk.

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1 hours ago A decadent low carb treat, these cupcakes are made with ground almonds and topped with a deliciously light and fluffy chocolate buttercream - perfect for the whole family to enjoy. If you …

Rating: 2.5/5(4)
Calories: 360 per serving
Total Time: 45 mins
1. Preheat the oven to 380 degrees Fahrenheit and line a muffin tray with 10 cup cake cases.
2. Add 1/3 cup of butter to a food processor along with 1/3 cup of xylitol. Blend together to form a creamy paste.
3. Add the eggs to the food processor along with 2 tablespoons of almond milk, the vanilla extract and lemon juice and blend on a high-speed setting until creamy and smooth.
4. Add the ground almonds to the food processor along with the baking soda and mix well to form a smooth and creamy cake batter.

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6 hours ago Instructions. Preheat oven to 350 degrees F. In a large bowl, mix the unsalted butter and Xylitol until smooth. Add the eggs, sour cream, vanilla extract, and mix until well …

Ratings: 9
Calories: 297 per serving
Category: Cupcakes
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the unsalted butter and Xylitol until smooth.
3. Add the eggs, sour cream, vanilla extract, and mix until well combined.
4. Stir in the almond flour, coconut flour, baking powder, and salt.

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9 hours ago These low carb valentine cupcakes recipe is very quick, easy and delicious! Luxurious, decadent and very cute, these keto cupcakes are perfect for your sweetheart. These almond flour cupcakes taste just as good as the classic red velvet cupcakes! The texture of these keto cupcakes is light and fluffy. They almost taste like a cream puff and they are …

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4 hours ago If your family love coconut, then here is the perfect treat for you! Soft and fluffy cupcakes with the flavor of coconut and the added texture of the …

Estimated Reading Time: 5 mins

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Just Now Pre-heat the oven to 200C/400F degrees. Blend together the butter and erythritol, Add the eggs one at a time and mix. Add the lemon zest and juice Add the coconut flour, …

Rating: 5/5(3)
Total Time: 35 mins
Category: Cupcakes, Dessert
Calories: 210 per serving
1. Pre-heat the oven to 200C/400F degrees.
2. Blend together the butter and erythritol,
3. Add the eggs one at a time and mix.
4. Add the lemon zest and juice

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8 hours ago In a stand mixer with the paddle attachment, add soft butter and beat on high speed until it forms a pale, smooth, and fluffy butter. If you don't have a stand mixer, use an electric …

Rating: 4.9/5(276)
Total Time: 40 mins
Category: Dessert, Snack
Calories: 183 per serving
1. Preheat oven to 180°C (350°F).
2. Line a 12-hole muffin pan with paper cups. Set aside.
3. In a large mixing bowl, add the soft butter, sweetener, and lemon zest. Beat with an electric mixer until lighter in color and creamy, about 30 seconds on medium speed.
4. Add eggs one at a time. Keep beating at medium speed while you add the eggs. You should obtain a liquid yellowish batter after adding the 3 eggs, and it takes about 45 seconds to beat in the 3 large eggs.

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8 hours ago Method: Put the softened butter, brown sugar substitute, and vanilla in a medium bowl and mix with a hand mixer until light and fluffy. Add 1 egg and beat again until the mixture is thick, light and fluffy. Add 1/3 of the dry ingredients and mix thoroughly, scraping down the bowl.

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3 hours ago The recipe as a whole is not low carb. (15 carbs) The cupcakes themselves are very low carb. 4 each with 2 fiber making 2 net carbs. The problem lies with the …

Rating: 4/5(7)
Total Time: 45 mins
Servings: 16
Calories: 284 per serving

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8 hours ago Divide batter into cupcake tins and bake as per recipe directions. Cool completely. For the frosting: Combine erythritol, cream, chocolate chips, salt, and vanilla. Microwave. Refrigerate then whip till fluffy. Frost the cooled cupcakes as per recipe below. Cupcake Storage Cupcakes will keep in an airtight container on the counter for 3 days.

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Just Now In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing …

Rating: 5/5(55)
Calories: 128 per serving
Category: Dessert, Snack
1. In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
2. Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
3. Bake at 350 for 20-25 min. Some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.

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6 hours ago These wonderfully fluffy keto cupcakes, pleasantly flavored with vanilla extract, are delicious on their own, and downright sinful with the decadent, …

Rating: 5/5(218)
Calories: 407 per serving
Category: Dessert
1. Preheat your oven to 350 degrees F. Line 6 muffin pan cavities with foil liners and lightly grease the liners.
2. In a large bowl, whisk the eggs, oil, vanilla and stevia.
3. Add the almond flour and whisk it in thoroughly until batter is very smooth.
4. Whisk in the salt and baking powder.

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5 hours ago Best Ever Keto Vanilla Cupcakes Recipe - Sugar Free Londoner tip sugarfreelondoner.com. How to make keto vanilla cupcakes In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes. Now add the sweetener, melted and cooled butter, cream cheese

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7 hours ago Yes, you can make this sugarless cupcake recipe a few days ahead. Frost the day of or day before serving for the best keto vanilla cupcakes. How to store low carb vanilla …

Rating: 4.6/5(13)
Total Time: 35 mins
Category: Dessert
Calories: 309 per serving
1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners.
2. Heat the fresh raspberries with a tablespoon of water in a very small saucepan on the stove. Bring to a boil, then mash the raspberries down with the back of a wooden or silicone spoon. Reduce heat to medium-low or low, just high enough for a gentle simmer. Simmer, pressing down occasionally, for 3 minutes.

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6 hours ago For the Cupcakes Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners. Spray the liners with nonstick spray for extra insurance against sticking. In a …

Rating: 4.8/5(19)
Estimated Reading Time: 7 mins
Servings: 12
Total Time: 25 mins
1. Preheat the oven to 350°F.
2. Line a 12-cup muffin pan with paper cupcake liners. Spray the liners with nonstick spray for extra insurance against sticking.
3. In a large mixing bowl, cream together the butter and sweetener until light and fluffy. Add the eggs and vanilla and mix until smooth.
4. In a separate bowl, stir together the coconut flour, almond flour, cocoa powder, xanthan gum, baking powder, and salt. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine.

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Just Now These Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting have a light, fluffy crumb with deep chocolate flavor. The frosting is creamy with a slight tang, and the …

Rating: 5/5(2)
Total Time: 55 mins
Category: Dessert
Calories: 198 per serving
1. For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners.
2. Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia glycerite.
3. Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl.
4. Stir the dry ingredients into the wet and let the batter rest for 2 minutes.

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2 hours ago Grease a cupcake pan with coconut oil spray. Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt. Gently fold the dry mixture into the whites. Using a ice cream scoop, scoop the dough into a large cupcake tin and bake for 8 to 10 minutes. Nutrition:

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7 hours ago 4 hours ago 15 Low Carb Cupcakes - Divalicious Recipes top divaliciousrecipes.com. A low carb lemon cupcake topped with a creamy chocolate avocado frosting. Get The Recipe. Rosewater Cupcakes. Sweet and delicately fragrant cupcakes. Get The Recipe. Blueberry Cupcakes. Vanilla coconut flour cupcakes are filled with a blueberry chia jam and a blueberry …

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4 hours ago A healthier low carb sugar free carrot cake cupcakes recipe with fluffy cream cheese frosting. Try these amazingly moist and flavorful low carb cupcakes. Servings: 9. Ingredients. Cream Together. 4 tbsp butter, softened; 1/3 cup Sukrin Gold ; 1/2 tsp vanilla; Dry Ingredients. 1/3 cup almond flour ; 1/3 cup coconut flour ; 1/4 cup shredded coconut ; 2 tbsp whey protein …

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4 hours ago Feb 26, 2021 - Explore ChipMonk Baking's board "Low Carb, Keto Cupcake Recipes", followed by 268 people on Pinterest. See more ideas about keto cupcakes, low carb desserts, keto dessert recipes.

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2 hours ago Jan 16, 2019 - Fluffy sugar-free cupcakes bursting with lemon flavor are topped with whipped cream cheese frosting. The perfect low carb dessert for keto

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8 hours ago You asked for this and it’s here! This Keto Red Velvet Cupcake Recipe is everything you love about a delicious red velvet cake. Fluffy, moist …

Rating: 4/5(6)
Calories: 227 per serving
Servings: 12
1. Preheat oven to 350 degrees.
2. Mix all liquid ingredients with the Pyure Sweetener. (Eggs, melted butter, heavy cream, MCT oil, Clear Vanilla, and Red Food Coloring)
3. Then add the rest of the dry ingredients to the wet mixture above (Almond flour, Coconut Flour, pink salt, baking powder, Guar gum, baking soda, and the Dutch-Processed cocoa powder)
4. Line the cupcake baking pan with cupcake liners.

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4 hours ago Heat the oven to 350°F and line a 12 cup muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda and salt. Add sugar and brown sugar and …

Rating: 5/5(2)
Total Time: 30 mins
Category: Dessert
Calories: 337 per serving
1. Place chopped strawberries into a large bowl and use a potato masher to mash them until they are pulpy. Transfer mashed berries to a fine mesh sieve and place over a bowl. Use the potato masher to press strawberries, extracting as much juice as possible. Set strawberry juice aside and discard strawberry pulp (or eat it served over a bowl of ice cream!)
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 2-3 minutes, until whipped and airy. Add powdered sugar, about 1/2 cup at a time, on LOW SPEED and beat until combined. Add the lemon juice and vanilla and continue to beat for 2-3 minutes or until frosting is light and fluffy.

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2 hours ago In a medium bowl, blend cream cheese and confectioners sweetener together. In a separate bowl, with a mixer, whip heavy whipping cream and granular sweetener together until …

Servings: 12
Estimated Reading Time: 3 mins
Category: Desserts
Total Time: 20 mins
1. In a medium bowl, blend cream cheese and confectioners sweetener together
2. In a separate bowl, with a mixer, whip heavy whipping cream and granular sweetener together until thick
3. Add cream cheese mixture to whipped topping mixture
4. With a mixer, mix well

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1 hours ago Slowly fold into the pancake batter and allow to sit to thicken approximately 5 minutes. Grease a non-stick pan on medium heat. When hot, pour small 1/4 cup portions of batter and if possible, place a lid on top. When bubbles start to form on the edges, flip and continue cooking until slightly golden.

Rating: 5/5(47)
Total Time: 15 mins
Category: Breakfast
Calories: 312 per serving

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3 hours ago 2 / 3 cup low-carb berry jam such as Raspberry Chia Jam or use Low-Carb Cherry Amarenata (160 g/ 5.6 oz) Frosting. 1 pack full-fat cream cheese …

Estimated Reading Time: 5 mins

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Just Now This Keto and Sugar free Carrot Cake Cupcake recipe takes an American classic and makes it low carb and gluten free friendly. One of my all time favorites. A moist and …

Rating: 4.9/5(15)
Total Time: 23 mins
Category: Dinner
Calories: 313 per serving
1. Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
2. In a medium size mixing bowl, whip the softened cream cheese and butter. Add in the sweetener 1/3 at a time until fully incorporated. Finally, add in the vanilla and beat until nice and smooth. Use a piping bag or the corner of a a zip top bag to frost your cupcakes.
3. Combine sweetener, walnuts, and shredded carrots in a mini food processor and pulse for a few seconds. Just enough to combine all the ingredients together and to chop up carrots and walnuts. Alternatively, you can chop finely with a knife. Garnish on top of your muffins.

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8 hours ago Whip the cream cheese and sweetener until light and fluffy. Add ⅓ of the whipped cream and mix well. Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls. Notes Nutrition: The nutrition facts are for one serving. This recipe makes 4 servings, with 4 net carbs per serving.

Rating: 5/5(85)
Calories: 390 per serving
Category: Dessert, Snack

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7 hours ago 1 cupcake no frosting: 193 calories, 21g fat, 2.7g net carbs, 5g protein. 1 cupcake with frosting: 318 calories, 33g fat, 3.5g net carbs, 7g protein. Note: I used organic heavy …

Rating: 4.8/5(9)
Servings: 8
Cuisine: American
Category: Low Carb Dessert Recipe
1. Preheat the oven to 350 degrees (F)
2. Combine the softened Mascarpone cheese, sweetener, coffee extract, vanilla extract, and cocoa powder in a small bowl and mix gently with a fork until smooth. (Don’t mix too aggressively or your Mascarpone will separate!)

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5 hours ago Following a keto diet doesn't mean you don't get to enjoy pancakes - this fluffy recipe is a perfect low carb, high fat, and moderate protein combination! Perfect macros and the perfect keto breakfast item! INGREDIENTS 2 cups almond flour ½ cup coconut flour 3 Eggs, whole, cracked ¼ cup avocado oil or coconut oil 2 teaspoon vanilla extract

Calories: 260 per serving

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1 hours ago Sprinkle in the lupin flour and the baking powder (and the salt and stevia if using). Beat on a low speed until smooth or use a rubber spatula. Don't mix too much to keep the batter fluffy! Fry small pancakes in a pancake pan or …

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Frequently Asked Questions

How do you make low carb chocolate cream cupcakes?

These Low Carb Chocolate Cream Keto Cupcakes are beautifully light and fluffy, even after a few days in the fridge. We can't get enough of these little keto treats! Preheat oven to 180C/350F. Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined.

Are fluffy sugar free cupcakes keto friendly?

Fluffy sugar-free cupcakes bursting with lemon flavor and topped with whipped cream cheese frosting make my low carb dessert dreams come true. If you follow a keto diet you’ll love this cupcake recipe. Lemon is one of my favorite flavors – EVER! Not only is it delicious on it’s own, but it enhances so many dishes by brightening the overall flavor.

What is the best low carb frosting for cupcakes?

Coconut flour – A low carb and grain free flour, the coconut flour gives these cupcakes the incredibly fluffy texture. If your coconut flour has clumps, sift it before adding it to the batter. Vanilla frosting – A simple vanilla buttercream frosting made with homemade keto powdered sugar.

What are the best keto cupcake ingredients?

These low carb chocolate cupcakes are made up of easy, keto staples that you probably already have in your pantry: Blanched almond flour – One of my favorite low carb and keto baking flours. It’s nutritious and delicious! Cocoa powder – This adds a deep and rich flavor to my keto cupcake recipe.

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