Sprinkles, Keto & Birthday Wishes continued……🎉

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. 

1. 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. 
2. 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.
3. Whisk in almond flour and baking powder and whisk until evenly combined.
4. Pour & distribute evenly, the vanilla batter,  into the prepared cupcake pans. 
5. 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. 
6. Let the cupcakes cool for about an hour or two. 
7. 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:

1. 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.
2. 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.
3. Add cream…I used heavy cream… and keep whisking for 1 minute to incorporate all ingredients mixing together.
4. Spread the frosting onto each cupcake accordingly (after cooling for about an hour or two is finished). 
5. 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!