You’ll find tons of keto cupcakes recipes out there, but this recipe is one of a kind. It’s inspired by the Cinnamon Frappuccino, which is probably everyone’s favorite coffee drink.
That drink is famously loaded with sugar but we won’t, of course, be using any sugar in this recipe!
You can use some of your leftover coffee to prepare this cupcake recipe. The result is a super moist and fluffy coffee-flavored cupcake that’s truly delectable!
Related reading: What Is Keto Coffee and Should You Drink It?
And the best part is that these keto cupcakes are absolutely low in carbs. As a matter of fact, they contain only 2.4 grams of net carbs! They are perfect for the holidays and will surely be loved by everyone in the family!
Notes on Erythritol
Being keto they are sweetened with erythritol, a low carb and low calorie sweetener. In fact it only contains 0.24 calories per gram which is negligible.
It’s classified as a sugar alcohol so if you have a gut problem and are following the FODMAP diet you should avoid it. You could use Allulose instead. You can find out more about this sweetener in this article. What is Allulose Sweetener and is it Keto?
Erythritol is used in two forms for this recipe. Granulated erythritol is used in the cupcakes and powdered in the topping.
Keto cake recipe
If you you are looking for a low carb cake recipe to have with your coffee that is not coffee flavored then you might like to try this recipe for a Keto Coffee Cake
Keto Cupcakes
Ingredients
Makes about 15 cupcakes
Cupcakes
57 grams unsalted grass-fed butter
108 grams granulated Erythritol
4 large organic eggs
230 grams sour cream
35 grams brewed coffee
1 teaspoon baking soda
90 grams of almond flour
30 grams of coconut flour
1/2 teaspoon Himalayan or Real salt
Topping
225 grams heavy whipping cream
35g powdered Erythritol
1/2 tsp. natural vanilla extract
Ground cinnamon
Directions
1. Preheat oven to 330°F. (165°C approx)
2. Using a medium-sized bowl, whisk together the erythritol and butter. Add one egg at a time and whisk each one well. Then, pour in half of the sour cream and mix well.
3. Add the remaining sour cream along with the cool brewed coffee. Mix all ingredients together well making sure there are no lumps.
4. Sift the baking soda, coconut flour, and almond flour into the mixture. Add the salt and mix well.
5. Pour the keto cupcakes batter in a standard muffin pan lined with cupcake liners.
6. Bake for 25 minutes until a wooden toothpick inserted into the center comes out clean. Leave to cool.
7. Top with the whipped cream frosting and cinnamon.
Here’s how to prepare the Whipped Cream Frosting:
1. Place the whipping cream, the powdered Erythritol and vanilla extract in a bowl.
2. Use a mixer to combine the ingredients well until such time that it becomes thick.
3. Tilt the bowl and if the cream does not fall out then it’s the right consistency.
4. Pipe the cream onto the top of your keto cupcakes with a star nozzle. Finish with a sprinkle of cinnamon. Enjoy!
Here’s a video demo of the recipe from Keytone Kitchen.
Image by Brian Chan
