- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/3 cup coconut flour (40 g/ 1.4 oz )
- 4 large eggs
- 1/2 cup virgin coconut oil or unsalted or butter (110 g/ 3.8 oz)
- 1/4 cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
- 6 tbsp Erythritol, Swerve or other healthy low-carb sweetener from this list (60 g/ 2.1 oz)
- 10-15 drops liquid Stevia extract
- 1 tsp sugar-free vanilla extract or seeds from 1/2 vanilla bean
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar or apple cider vinegar
- 1/2 cup water (120 ml/ 4 fl oz)
- 2/3 cup full-fat cream cheese (160 g/ 5.6 oz)
- 1/4 cup virgin coconut oil or unsalted butter (55 g/ 1.9 oz)
- 1 tsp Erythritol, Swerve or other healthy low-carb sweetener from this list
- 2-4 drops liquid Stevia extract
- 1/2 tsp dried turmeric powder (for natural colouring)
- Optional: 1 tsp sugar-free lemon or vanilla extract
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl, add salt and whisk them well.
- Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.
- You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.
- Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.
- Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don’t put too much or the cupcakes will get too soggy.
- Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.
- Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.
- Erythritol doesn’t dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
- Optionally, you can add vanilla or lemon extract. Make sure it’s clear if you want to keep the mixture white. For this reason, I wouldn’t recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.
- Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don’t worry, this little amount will not affect the taste.
- Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the “egg yolk” on the top.
- Store the cupcakes covered in the fridge for a few days, if they last.
Recipe By: Martina Slajerova, ketodietapp.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Number of Servings: 12 cupcakes