Updated: Jan 27
Learn how to make cupcakes - ketofied.
This will be my first #keto 4th of July. Not everyone at our holiday BBQ participates in the same WOE as my family. As a result, planning the menu proved to be an interesting task this year. In the end, we agreed on traditional BBQ meats - hot dogs, brats and burgers - various veggie side dishes and a couple of desserts. Meat is often the star at a BBQ, but this year will be different. Move over burgers, this year the cupcakes will be the talk of the party! All decked out in red, white and blue, I frosted these tasty treats in a delicious cream cheese frosting and topped with berries.
These cupcakes will be the star of your picnic!
1 cup almond flour
1/2 cup coconut flour
1 tablespoon baking powder
1 tablespoon sweetener (I used Swerve)
6 large eggs, separated
1/2 cup heavy whipping cream
1/2 cup sour cream
1/4 cup unsweetened almond milk
1 tablespoon vanilla
6 tablespoons unsalted butter, melted
Preheat oven to 350° F.
Line a muffin tin with baking cups, I used silicone. Using silicone liners not only eliminates waste but also the repetitive cost associated with disposable ones. I butter the silicone liners for easy cupcake removal and clean up. Combine 1 cup almond flour, 1/2 cup coconut flour, 1 tablespoon baking powder and 1 tablespoon sweetener in a medium bowl, stir well.
Whip egg whites for about a minute, or until soft peaks begin to form. A mixer works best here, to get that foamy, thick texture you’re after.
Melt 6 tablespoons of butter.
Add egg yolks, 1/2 cup heavy whipping cream, 1/2 cup sour cream, 1/4 unsweetened almond milk, 1 teaspoon vanilla and melted butter to a mixing bowl. Blend on high speed for about 3 minutes. Add dry ingredients until just mixed, then slowly fold in egg whites.
Spoon batter into cupcake lined tin. Bake until toothpick comes out clean, about 20 minutes. Cupcakes will begin to lightly brown.
Remove from oven and allow cupcakes to cool completely. Frost and decorate as desired.
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