Low Carb Vanilla Latte Cupcakes

Low Carb Vanilla Latte Cupcakes

40 minutes
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)
  • cinnamon ,
  • 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.

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