Keto Almond Cupcakes with Maple Cream Cheese Frosting
Macros per serving:
• 233 Calories
• 22g of Fat
• 5g of Protein
• 2g of Net Carbs
Servings Prep Time
12cupcakes 15minutes
Cook Time
Servings Prep Time
12cupcakes 15minutes
Cook Time
Keto Almond Cupcakes
Maple Cream Cheese Frosting
  1. Preheat your oven to 350 degrees F and line a muffin tin with 12 paper cupcake liners. Set the pan aside.
  2. In a mixing bowl, beat the butter and erythritol together then add the eggs, salt, heavy cream and almond extract.
  3. Sift the almond flour, coconut flour, flaxseeds, baking powder and salt together in a separate bowl. Fold the dry ingredients into the wet ingredients. The batter will be thick.
  4. Scoop the batter into the prepared cupcake pan, filling each cupcake liner to be ¾ of the way full.
  5. Bake the cupcakes for 18 minutes or until the tops begin to brown slightly and a toothpick inserted into the center comes out cleanly.
  6. Remove the cupcakes from the oven and let cool.
  7. While the cupcakes are cooling, make the maple cream cheese frosting. Beat the cream cheese and butter together in a mixer.
  8. Add the powdered erythritol to the bowl and beat until smooth and fluffy.
  9. Slowly stream in the maple syrup while the mixer is running.
  10. Pipe the maple cream cheese frosting onto the cooled cupcakes and enjoy!