Low Carb Vanilla Latte Cupcakes

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Low Carb Vanilla Latte Cupcakes

40 minutes
Calories 230kcal


  • 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


  • 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.


Calories: 230kcal

Originally posted 2019-02-20 18:36:48.

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