You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn't even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
Start with bringing hwc, butter, eggs + egg whites to room temperature.
Preheat oven to 350 degrees.
In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
In a large mixing bowl- add butter and sweetener. Beat until creamed together.
Add eggs + whites, whisk until well incorporated.
Then add HWC, ACV, vanilla and stevia. Blend well.
Add the dry mix to the wet and mix thoroughly to incorporate.
Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
Pipe the batter 2/3 full into each greased muffin liner.
Tap the tray on the counter to release any trapped air bubbles.
Bake each tray for 25 minutes.
Notes
*Before adding the dry to the wet- prep muffin pan with liners and non-stick spray. The batter gets fairly thick, the longer you let it sit.*After baked, cover with foil while cooling, to hold moisture in the cupcakes.Nutrition per servingCalories 201, Total C 9g, Fiber 3g, Net C 3g, SA 3g, Fat 18g, Protein 6g*Sugar alcohol is not accounted for in nutrition panel.