These low-carb keto coffee cupcakes are the best breakfast for a busy morning; they are easy-made and can be stored in the fridge for up to five days. Also, you can have them as a dessert after dinner. The coffee flavour in these delicious cupcakes is perfect for any coffee lover; also, the cream cheese frosting completes the flavoursome taste of the coffee. These low-carb cupcakes have a soft texture and are better than any cake you’d buy at the shops. I can guarantee that these cupcakes will stop your coffee cravings.
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If you are a chocolate fan, you can sprinkle some chocolate chips on top for a chocolaty flavour, and if you are not a fan of cream cheese, then you can substitute it with whipped cream. There are a lot of toppings that you can try, but the ones I mentioned before were my favourites. These coffee cupcakes will make you go crazy after your first bite, and you won’t even realise that you are having too much before you finish your fifth one: they are dangerously delicious.
I am a cupcake lover, and I never thought I could make such delicious cupcakes with almond and coconut flour. These cupcakes are beyond imagination once you have your first one you will automatically fall in love with them.
The Low Carb Coffee Cupcake Ingredients
- Almond flour
- Coconut flour
- Salt
- Coffee
- Baking powder
- Erythritol
- Butter
- Eggs
- Vanilla extract
Icing Ingredients
- Cream cheese
- Powdered erythritol
How To Make Low Carb Coffee Cupcakes With Frosting
- Preheat the oven at 170C
- In a bowl, add the eggs, vanilla extract and erythritol then whisk using an electric hand mixer until combined
- Add the butter and continue whisking
- After that, add all the dry ingredients; almond flour, coconut flour, baking powder, salt and coffee then whisk well
- Line a 12 cupcake baking tin with paper cases
- Use a dough scoop to divide the batter equally between the 12 cupcake cases
- After that, bake for 20 minutes or until the tops turn golden brown
- Allow the muffins to cool down in the tin for 20 minutes before adding the topping
How To Make The Frosting
Mix the cream cheese with powdered erythritol until combined. You can add one teaspoon coffee if you like.
Frosting Alternatives
These keto coffee cupcakes can go with so many toppings such as raspberry sauce, strawberry jam, homemade Nutella, and so many more, be creative.
More Keto Muffins For Breakfast
- Mozzarella Cheese Muffins – Low Carb Snack
- Sugar-Free Muffins: Keto Muffins Recipe
- Keto Blueberry And Yogurt Muffins
Low Carb Keto Coffee Cupcakes
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- pinch of salt
- 2 tsp coffee
- 2 tsp baking powder
- 1/2 cup erythritol
- 1/2 cup butter
- 4 eggs
- 1 tsp vanilla extract
Icing Ingredients
- 1/2 cup cream cheese
- 2 tbsp powdered erythritol
Instructions
How To Make The Low Carb Coffee Cake
- Preheat the oven at 170C.
- In a bowl, add the eggs, vanilla extract and erythritol then whisk using an electric hand mixer until combined.
- Add the butter and continue whisking.
- After that, add all the dry ingredients; almond flour, coconut flour, baking powder, salt and coffee then whisk well.
- Line a 12 cupcake baking tin with paper cases.
- Use a dough scoop to divide the batter equally between the 12 cupcake cases.
- After that, bake for 20 minutes or until the tops turn golden brown.
- Allow the muffins to cool down in the tin for 20 minutes before adding the topping.
How To Make The Cream Cheese Frosting
- Mix the cream cheese with powdered erythritol until combined. You can add one teaspoon coffee if you like.
Nutrition
