:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/5VqCj4555E-CjvioJs-2/bdd75467d7c4f12404d77399c81e5f.jpeg "Homemade keto Christmas cupcakes recipe")
VIDEORECIPE Homemade keto Christmas cupcakes recipe
This easy recipe teaches how to make the best homemade Christmas cupcakes, delicious and keto-friendly. Don't miss them!
Ingredients
Ingredients
- 110 g melted butter
- 1 tablespoon cinnamon
- 1 tablespoon cardamom
- 1 spoon ground cloves
- 1 spoon ground ginger
- 120 ml heavy cream
- 1 spoon vanilla essence
- 280 g almond flour
- 2 spoon baking soda
- 1⁄2 spoon salt
- 6 egg
- 120 ml stevia
Frosting
- 280 g cream cheese
- 55 g butter
- 60 ml stevia
- 1 orange
- 2 tablespoon blueberry
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Directions
In a small bowl, combine the melted butter, cinnamon, cardamom, cloves, ginger and whipping cream. Set aside.
Source: Youtube
In another medium bowl, mix the almond flour with the psyllium husks, baking powder and salt. Set aside.
Source: Youtube
In another larger bowl, beat the eggs, vanilla extract and sweetener with an electric mixer until the sweetener has dissolved and the eggs are frothy. Add the butter and flour mixture a little at a time, mixing continuously at low speed.
Source: Youtube
Leave the batter to rest for a few minutes before pouring it into the prepared muffin tins.
Source: Youtube
Bake for 25 minutes in a preheated oven to 180°C. Then, let it cool completely.
Source: Youtube
Mix the cream cheese and butter until smooth and creamy. Add the sweetener and orange zest and beat again. Leave to set in the fridge for 1 hour.
Source: Youtube
Use a piping bag to cover the cupcakes with frosting. Garnish with cranberries, orange or cranberry if desired. Enjoy!
Source: Youtube
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RomiHomemade keto Christmas cupcakes recipe
This easy recipe teaches how to make the best homemade Christmas cupcakes, delicious and keto-friendly. Don't miss them!
In a small bowl, combine the melted butter, cinnamon, cardamom, cloves, ginger and whipping cream. Set aside.
In another medium bowl, mix the almond flour with the psyllium husks, baking powder and salt. Set aside.
In another larger bowl, beat the eggs, vanilla extract and sweetener with an electric mixer until the sweetener has dissolved and the eggs are frothy. Add the butter and flour mixture a little at a time, mixing continuously at low speed.
Leave the batter to rest for a few minutes before pouring it into the prepared muffin tins.
Bake for 25 minutes in a preheated oven to 180°C. Then, let it cool completely.
Mix the cream cheese and butter until smooth and creamy. Add the sweetener and orange zest and beat again. Leave to set in the fridge for 1 hour.
Use a piping bag to cover the cupcakes with frosting. Garnish with cranberries, orange or cranberry if desired. Enjoy!
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