Expect truly fluffy and moist keto vanilla cupcakes, all topped off with our famous buttercream frosting! Simple yet incredibly delicious, at just 2g net carbs.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
(Optional) Lightly toast almond flour in a dry skillet or pan over medium heat, stirring often until golden and fragrant (2-4 minutes). Set aside to cool completely. Note: doing this brings out a wonderful nuttiness and incomparable flavor; i.e. I highly suggest! But it's also not 'traditional', so feel free to skip if looking for the good-old-vanilla!
Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips (this is important so you don't get wonky tops).
Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The muffins will collapse a tad post bake bit, but don't sweat it.
Make a batch of our vanilla buttercream frosting while the cupcakes are cooling. Frost away and enjoy!
Store them frosted in the fridge for 3 days, or unfrosted at room temperature in an airtight container (my top choice, as the texture stays ace for a couple days).
Please note that nutrition facts were estimated per cupcake without the frosting (you guys always ask for the breakdowns as many don't do frostings... and it also depends how much you add!).But with a cream cheese buttercream frosting you'll add roughly 100-200 calories and less than a carb (think a fat bomb!).