If you’re looking for a keto cupcakes recipe for Mother’s Day, this easy almond and coconut flour cupcakes recipe would be the perfect one to try.
Almond and coconut flours are two of the best low carb flour alternatives out there. The two make for light and tasty keto cakes that anyone would enjoy regardless of whether they are following a keto or low carb diet or not.
The keto buttercream frosting is made with heavy whipping cream and zero carb powdered stevia or Monk fruit powdered sweetener instead of the usual refined sugar.
You’ll get a dozen cupcakes out of this Keto cupcakes recipe, so it’s perfect for the entire family.
Although Maria of Artsy Cupcakes came up with the gorgeous floral design, feel free to come up with your own design.
Natural food colors
To ensure the cupcakes are very healthy it’s important to make sure you use some natural coloring. Many food colors contain artificial dyes which are derived from most from petroleum or crude oil. Not a nice thought is it?
Better to use some natural ones like Chefmaster Liqua-Gel or McCormick Nature’s Inspiration Food Colors instead of ones with artificial dyes.
Use your creativity and impress your mom with these beautiful and delicious keto cupcakes this Mother’s Day.
An alternative to vanilla cupcakes are these Keto Cinnamon Frappuccino Cupcakes.
Also check out these low carb & keto Mother’s Day Recipes and these low carb Mother’s Day Brunch recipes.
Keto Cupcakes Recipe
Vanilla Cupcakes
Ingredients
makes 12
-
- 2 tbsp. coconut flour
- 1 cup almond flour
- 1 tsp. baking powder
- 1/2 tsp. Himalayan salt
- 1 cup heavy whipping cream
- 2 whole organic or pastured eggs
- 4 organic or pastured egg yolks
- 1/4 cup stevia powder
- 1/2 tsp. liquid stevia
- 1 tsp. natural vanilla extract
Directions
1. Preheat oven to 350F (176C approx) Line a cupcake pan with non toxic muffin liners.
2. In a bowl, mix the coconut flour, almond flour, baking powder, and salt. Mix all ingredients together well using a fork.
3. Using an electric mixer beat the heavy whipping cream until it forms peaks. Then add the eggs and egg yolks one at a time beating in between.
4. Add both sweeteners and vanilla and mix well.
5. Carefully fold the flour mixture into the cream mixture with the use of a wooden spoon until well combined.
5. Spoon the mixture into the cupcake liners to three-quarters fill.
6. Bake for up to 20 min. Insert a toothpick in the middle of the cupcake and if it comes out clean, then it’s time to take them out.
7. Let the muffins cool for at least 20 min before you add the frosting.Buttercream Frosting
Ingredients
- 1 cup salted grass-fed butter
- 1 tsp. natural vanilla
- 2 tbsp. heavy whipping cream
- 1 1/2 cups Lakanto Monkfruit Sweetener or Swerve confectioners
- Natural food coloring
Directions
1. Using a hand held electric mixer beat the heavy cream, butter, and vanilla together in a medium bowl until well combined.
2. Add half the chosen powdered sweetener and mix in well. Then add the remaining half and mix again.
3. Separate the frosting into batches depending on the number of colors that you are going to use. After separating the frosting, simply add food coloring to them a few drops at a time to get the right tint and mix in well.
4. Get a pastry bag and fill it with the frosting. Add the chosen piping tip to the bag then pipe your decoration onto each cupcake.Check out Maria’s video demo of this keto cupcakes recipe.
