These keto cupcakes are perfect topped with whipped cream.

Michele Brock
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.

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  • 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

209 calories; 18.7 g total fat; 88 mg cholesterol; 174 mg sodium. 9.8 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
01/16/2019
Used 3 eggs Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
01/16/2019
Used 3 eggs Read More
Rating: 5 stars
01/16/2019
Used 3 eggs Read More