Hey!
In this video I’m showing you how to make keto friendly Raspberry Cupcakes. These cupcakes are so light and fluffy and the perfect dessert for anyone
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Makes around 8 pieces
Nutrition per serving:
Calories: 249
Carbs: 3.8g, 2.3 net
Protein: 4.7g
Fat: 24.4g
Ingredients:
Cupcake:
70g Cream Cheese
70g Coconut Oil
2 Eggs
½ tsp Raspberry Extract
½ Vanilla Extract
60g Almond Flour
80g Erythritol
1 tsp Baking Powder
1 pinch Salt
50g Raspberry
Frosting:
150g Heavy Cream
50g Erythritol
20g Sugar free White Chocolate, melted
½ tsp Vanilla Extract
(Optional) Red food coloring. I used 2 tsp
Garnish (optional):
Chopped Raspberries
Add cream cheese, coconut oil, eggs, raspberry extract and vanilla extract to a bowl and mix with an electric mixer until smooth
Add almond four, erythritol, baking powder and salt to another bowl and mix with a spatula
Combine the bowls into one and mix with a spatula until smooth
Fold in the raspberries
Add the batter into cupcake molds. Pour in around 2 tbsp per mold
Bake in the oven on 175°C |345°F for 20 minutes
While the cupcakes are baking make the frosting. Add heavy cream, erythritol, sugar free white chocolate, vanilla extract and food coloring to a bowl and mix with an electric mixer until soft peaks.
Put into a piping bag and pipe it onto the cupcakes when they have cooled off
Sprinkle chopped raspberries on top
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
