It’s My Party & I’ll KETO it My Way…..continued from last post
~This is in continuation to my last post in the diaries ‘That Keto Glow’~
Ok, so I gave you the recipe on how to make Keto sugar free homemade sprinkles for ice cream, cakes, cupcakes or desserts. Now, I will tell you how I made Keto cupcakes as well as a Keto buttercream frosting for my hubby’s birthday that we celebrated last month…so easy & yummy!
For the cupcakes:
4 eggs
1/2 cup of Erythritol–Monk Fruit or erythritol or xylitol
1 teaspoon Vanilla Extract
2 tablespoon Coconut Oil melted or you can use avocado or flaxseed or almond oil too
2 cups Almond Flour
1 teaspoon Baking Powder
Instructions:
I made cupcakes for this recipe but you can also do it as a cake. For cupcakes, I used several cupcake pans and made about 18 cupcakes in total. If you use one cupcake pan that golds 6 then you will obviously have extra batter left over for another day. I was using this for a birthday get together and needed to use all the batter. These instructions are for one time use.
- Preheat oven to (160C) 325F. Grease several cupcake pans with either butter or oil or you can use cupcake holders like I did since I was giving them out to people. Set the cupcake pans aside.
- In a large mixing bowl, whisk eggs with sugar free sweetener, oil and vanilla. I used Monk Fruit sweetener and avocado oil. It should not take more than 30 seconds to a minute to whisk those together.
- Whisk in almond flour and baking powder and whisk until evenly combined.
- Pour & distribute evenly, the vanilla batter, into the prepared cupcake pans.
- Bake the cupcakes for about 20-25 minutes or until the center of the cupcake, upon checking with a toothpick or fork, comes out clean with no crumbs on it.
- Let the cupcakes cool for about an hour or two.
- Set aside and start on the frosting!
Side note: these are gluten free cupcakes and will not rise much so be aware when baking.
The buttercream frosting: 
1 cup Butter soft, out of the fridge for 4 hours (5.3 oz)
3 cups Sugar-free powdered sweetener-Monk fruit or erythritol or xylitol—make sure it is POWDERED
1 teaspoon Vanilla essence…..I used Vanilla extract because I couldn’t find any essence at my local supermarket…Make note: Vanilla essence is less concentrated that Vanilla Extract…..1 teaspoon of extract = 1.5 teaspoons of essence
2-3 tablespoon Coconut Cream or heavy cream…I couldn’t find any coconut cream either so I used heavy cream
Instructions:
- Add the soft butter and vanilla in a stand mixer. I actually used a hand mixer and it worked just as well. Mix on high speed until it forms a smooth, fluffy butter.
- Reduce the speed to low and gradually add the sugar free powdered sweetener, half a cup at a time. When all the sugar free sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
- Add cream…I used heavy cream… and keep whisking for 1 minute to incorporate all ingredients mixing together.
- Spread the frosting onto each cupcake accordingly (after cooling for about an hour or two is finished).
- After you evenly distributed frosting onto each cupcake, replace cupcakes from pan to plate and set the plate aside in the fridge for at least two hours so the frosting sets.
Since this is a buttercream frosting, let cupcakes sit at room temperature for at least 20-25 minutes before serving. Enjoy this sweet treat for any party or occasion!
It’s My Party & I’ll KETO it My Way……
If anyone knows me, they know I looovvveeee my sweets….And being a gal on KETO, you have to get creative with different ingredients to try to mirror your favorite treats. When celebrating birthdays, I crave the basic cupcake or cake to enjoy, and since my hubby’s birthday was last month and my birthday is coming up (wink, wink), it was only right that I share with you the KETO cupcake recipe I made for him (yes, we are a KETO couple).
Homemade icing, homemade sugar free sprinkles and homemade frosting. Yup, I did that, so we could both enjoy his birthday without the guilt of eating something ‘off track’.
First, I made the sprinkles……I made a small batch since I was making cupcakes instead of a cake:
3/4 Cup Confectioners Swerve
1 Large Egg White, pasteurized
1/4 tsp Vanilla Extract
1/2 tsp Lemon Juice
Food Coloring Of Your Choice
1. Mix all the ingredients in a medium size bowl. Decide how many different colored sprinkles you would like and scoop out that amount into its own smaller bowl. For instance, I wanted three different colored sprinkles: red, green, & yellow, so I scooped one batch of mixture three times into three different smaller bowls.
2. Working with one color at a time, mix in your choice of food coloring. Transfer the colored mixture to a piping bag fitted with a small round tip. Choose the tip based on how thick or thin you want your sprinkles to be. No pastry bags? Use a zip-lock bag and cut the tip off of one corner. I used this zip-lock method since I didn’t have a baker’s piping bag.
3. After transferring each colored mixture into its own makeshift piping bag, I then laid a couple of sheets of parchment paper to a flat sheet, in this case, I actually used several cookie sheets for easier placement & piped out lines of each colored mixture out to let them dry overnight.
4. The next morning, I broke up each piping line to sprinkle size and put them in a mason jar until I was ready to use them for my cupcake topping.
There you have it! Sugar free Homemade Keto Sprinkles! Very simple with just a few ingredients!
Side note: Don’t worry about the sizing or the way they look….people will get that they are sprinkles by the taste too!
so yummy!