Low Carb Vanilla Latte Cupcakes
Calories 230kcal
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup whey (isolate protein powder)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 large eggs (isolate protein powder)
- 1/3 cup unsweetened almond milk (isolate protein powder)
- 1 tablespoon vanilla extract
- 2 teaspoons white vinegar
- 3 teaspoons espresso powder
- 4 ounces unsalted butter (isolate protein powder)
- 1/2 cup Swerve Sweetener (Granulated)
- 1 large eggs (isolate protein powder)
- 3/4 cup heavy whipping cream
- 1/4 cup Swerve Sweetener (Confectioners)
- 4 tablespoons cream cheese (isolate protein powder)
- 1/2 teaspoon vanilla extract
- 2 pinches xanthan gum
- sugar free chocolate (isolate protein powder)
- coffee beans
Instructions
- Cupcakes Preheat oven to 350 degrees and position rack to the middle of the oven.
- Line a 12 cup muffin tin with cupcake liners.
- Add all of the dry ingredients to a medium bowl and whisk thoroughly, breaking up any lumps.
- Add the wet ingredients and espresso powder to a small bowl and mix until the espresso powder melts (it will not dissolve completely).
- With a hand mixer, whip the butter, add the granulated sweetener and beat until lightened and fluffy.
- Add 1 cold egg and beat again until smooth and fluffy.
- Add 1/3 of the dry ingredients and beat until incorporated.
- Add 1/2 of the wet mixture and beat again.
- Add 1/2 of the remaining dry ingredients and beat until fully incorporated, making sure to scrape down the bowl.
- Add the remaining wet ingredients, beating until light and fluffy, followed by the rest of the dry ingredients.
- Beat the batter until it is thick and fluffy.
- It should almost be like a cookie batter but more mousse-like and much less stiff.
- Add the batter to a large zip-loc bag and cut off a corner, leaving about a 1/2 - 3/4 inch hole.
- Place the corner into the bottom of a liner and squeeze the batter to form a mound, filling approximately 3/4 of the liner.
- Repeat to fill all of the liners.
- Lift the cupcake tin a few inches off of the counter and let it fall 3-4 times to evenly distribute the batter.
- Knock down any peaks or points of batter by swirling a finger on the peak.
- Bake the cupcakes for 20-25 minutes or until the edges are browned and the middle feels springy but still sounds moist when gently pressed with a finger.
- They will gently dome in the oven and flatten-out as they cool.
- (Do not over bake.) Remove to a cooling rack to cool.
- Topping In a small bowl, whip the cream cheese to loosen.
- Add the vanilla and sweetener, beating until incorporated.
- Add the heavy cream little-by-little, then whip until thickened.
- Add the two small pinches of xanthan gum and whip until thick.
- Place the whipped topping into a large zip-loc bag (or pastry bag with a large round tip) and squeeze a rounded dollop onto each cupcake.
- Spread the topping around with a small spatula or butter knife and flatten the top.
- Decorate with optional grated chocolate or cinnamon.
Originally posted 2019-02-20 18:36:48.
