Keto Vanilla Bean Cupcakes Recipe

Delicious Keto Vanilla Bean Cupcakes | Keto Dessert Recipes

If you’ve been living the Keto lifestyle for a while, you know you can still indulge in dessert. But let’s be honest, some Keto desserts can be a bit disappointing in the taste department.

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Not these vanilla bean cupcakes, though!

Perfect for any occasion, whether it’s your kid’s birthday, a work event, or a social gathering, these cupcakes are a delight for both Keto and non-Keto eaters alike. They deliver that classic sugary taste without any of the carbs, so everyone can enjoy them without feeling like they’re missing out.

How I Made It Keto

To create these delicious cupcakes, I swapped out traditional flour for a mix of almond flour and coconut flour. This combination is key to avoiding dry or dense cupcakes, ensuring a light and fluffy texture.

Sugar? Gone! I used granulated erythritol for the cake mix and powdered erythritol for the frosting. This way, you get all the sweetness without any of the carbs.

I also made this recipe dairy-free by using ghee instead of butter for a rich, buttery flavor, and almond milk in place of dairy milk. Just make sure to use unsweetened almond milk.

Ingredients

Cupcakes:

  • 1/2 cup (60 g) almond flour
  • 1/2 cup (56 g) coconut flour
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (1 g) xanthan gum
  • 1/2 teaspoon (2 g) salt
  • 1 teaspoon (5 ml) vanilla extract
  • 6 eggs, room temperature
  • 1/2 cup (120 ml) ghee, melted and cooled slightly
  • 2 Tablespoons (30 ml) almond milk
  • 2/3 cup (132 g) granulated erythritol

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Vanilla Bean Frosting:

  • 1/2 cup (98 g) ghee, room temperature
  • 1/2–1 cup (96-192 g) powdered erythritol, to taste
  • 1 Tablespoon (15 ml) almond milk
  • Seeds of 1 vanilla bean or 1 teaspoon (5 ml) vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with 10 cupcake liners.
  2. Mix Dry Ingredients: In a bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, and salt.
  3. Mix Wet Ingredients: In another bowl, beat the eggs, vanilla extract, and granulated erythritol until light and fluffy. Mix in the melted ghee and almond milk.
  4. Combine: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  5. Bake: Fill each cupcake liner 3/4 full and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
  6. Prepare the Frosting: Beat the ghee until light and fluffy. Gradually add the powdered erythritol, starting with 1/2 cup, until the frosting is light and fluffy. Adjust sweetness to taste. Mix in the vanilla bean seeds (or extract) and almond milk.
  7. Frost: Pipe the frosting onto the cooled cupcakes and enjoy!

Notes

  • Nutritional data is estimated and based on per serving amounts.

 

FAQ

  1. Can I use only almond flour or only coconut flour instead of the mix?
  • Using just one type of flour might alter the texture of the cupcakes. The combination of almond flour and coconut flour ensures a light, fluffy, and moist cupcake. Using only one could result in a denser or drier cupcake.

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  1. Can I substitute erythritol with another sweetener?
  • Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit sweetener or stevia. However, keep in mind that the sweetness level might vary, so adjust the quantity accordingly.
  1. What is the purpose of xanthan gum in this recipe?
  • Xanthan gum helps to stabilize and bind the ingredients, giving the cupcakes a better texture. It mimics the gluten found in traditional wheat flour, which is essential for creating a similar consistency.
  1. Can I use butter instead of ghee?
  • Yes, you can use butter if you are not avoiding dairy. Ghee is used here for a dairy-free option, but butter will provide a similar rich flavor.
  1. How should I store these cupcakes?
  • Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Before serving, bring them to room temperature for the best texture.

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Delicious Keto Vanilla Bean Cupcakes Keto Dessert Recipes

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  1. Can I freeze these cupcakes?
  • Yes, you can freeze the cupcakes (without frosting) for up to 3 months. Wrap each cupcake in plastic wrap and store them in a freezer-safe container. Thaw them at room temperature and frost before serving.
  1. How can I make the frosting dairy-free?
  • The frosting in this recipe is already dairy-free, using ghee (clarified butter) instead of regular butter. If you need to avoid all forms of dairy, you can use coconut oil or a plant-based butter substitute.
  1. What if I don’t have a vanilla bean?
  • If you don’t have a vanilla bean, you can use 1 teaspoon of vanilla extract in the frosting. The vanilla extract will still provide a lovely flavor, though the vanilla bean adds a more intense and aromatic touch.
  1. Why do the cupcakes need to cool completely before frosting?
  • Cooling the cupcakes completely ensures that the frosting doesn’t melt and slide off. It also allows the cupcakes to firm up and hold their shape better.
  1. Can I add other flavors to these cupcakes?
  • Absolutely! You can add a few drops of almond extract, lemon zest, or even some unsweetened cocoa powder to the batter for different flavor variations. Just be mindful of keeping the balance of wet and dry ingredients.
  1. Are these cupcakes suitable for non-Keto eaters?
  • Yes, these cupcakes are delicious and can be enjoyed by everyone, not just those following a Keto diet. Many people can’t even tell the difference between these and traditional cupcakes!

These light and fluffy vanilla bean cupcakes have a fine crumb texture and pair perfectly with a simple, light vanilla bean frosting. You won’t believe they’re Keto-friendly! Enjoy a sweet treat that satisfies your cravings and fits your lifestyle.

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