Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
Low Carb Keto Coffee Cupcakes
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. These cupcakes will stop your coffee cravings.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
12
servings
Calories:
197
kcal
Author:
Radwa
Ingredients
1 ¼
cups
almond flour
¼
cup
coconut flour
pinch of salt
2
teaspoon
coffee
2
teaspoon
baking powder
½
cup
erythritol
½
cup
butter
4
eggs
1
teaspoon
vanilla extract
Icing Ingredients
½
cup
cream cheese
2
tablespoon
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
Serving:
1
serving
|
Calories:
197
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Cholesterol:
84
mg
|
Sodium:
138
mg
|
Potassium:
33
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
206
IU
|
Calcium:
87
mg
|
Iron:
1
mg