LOW CARB VANILLA CUPCAKES
When it comes to a low carb diet, desserts can be quite challenging. In fact, I avoided desserts completely while “dieting” in the past. However, that’s recently changed. I still can’t believe these are low carb and gluten-free. Whaaaat? That’s right.
These Low Carb Vanilla Cupcakes are super moist. I used butter, sour cream, eggs, vanilla, etc. So still some yummy stuff in there.
ingredients
Vanilla Buttercream Frosting:
instructions
These Low Carb Vanilla Cupcakes are super moist. I used butter, sour cream, eggs, vanilla, etc. So still some yummy stuff in there.
ingredients
- 4 tbsp softened unsalted butter
- 1/2 cup plus 1 tbsp Natural Xylitol Sweetener
- 4 eggs
- 1 tbsp vanilla
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- Pinch salt
- 1 cup sour cream
Vanilla Buttercream Frosting:
- 1 cup unsalted butter
- 1 1/2 cups powdered sweetener (Swerve)
- 1 tsp vanilla extract
- 3 tbsp milk
instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix the unsalted butter and Xylitol until smooth.
- Add the eggs, sour cream, vanilla extract, and mix until well combined.
- Stir in the almond flour, coconut flour, baking powder, and salt.
- Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 27 minutes or until fully cooked through.
- Read more please visit : www.cookedbyjulie.com
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