These keto cupcakes are perfect topped with whipped cream.
Provided by Michele Brock
Categories Desserts Cakes Cupcake Recipes
Time 2h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
- Combine coconut flour and baking powder in a large bowl.
- Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
- Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 9.8 g, Cholesterol 87.5 mg, Fat 18.7 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 173.9 mg, Sugar 0.2 g
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