Easy Keto Snickerdoodle Cupcakes Recipe

Easy Keto Snickerdoodle Cupcakes Recipe - No sugar, but spice and everything nice! These snickerdoodle cupcakes are moist and decadent and topped with a delicious cinnamon cream cheese frosting.

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Yield: 6 Cupcakes
Easy Keto Snickerdoodle Cupcakes Recipe near me

Ingredients for Snickerdoodle Cupcakes:

Cupcake Batter
  • ½ cup blanched almond flour
  • 1 tablespoon coconut flour
  • ½ teaspoon baking powder
  • ¼ cup Swerve confectioners’-style sweetener
  • 3 ounces cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ tablespoons Swerve confectioners’-style sweetener
  • ¼ teaspoon ground cinnamon, plus extra for garnish (optional)
  • ¼ teaspoon vanilla extract

How to Make Snickerdoodle Cupcakes:

  1. Preheat the oven to 350°F. Line 6 wells of a standard-size muffin pan with cupcake liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and sweetener.
  3. Add the cream cheese, egg, and vanilla and mix with a hand mixer until well blended. Pour the batter evenly into the cupcake liners, filling each about three-quarters full. Bake for twelve minutes or till a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  4. Make the frosting: In a separate bowl, combine all the frosting ingredients and blend with the hand mixer until smooth.
  5. Top each cooled cupcake with the frosting. Dust lightly with cinnamon, if desired.

Per cupcake:
Fat: 17 g
PROTEIN: 4.8 g
NET CARBS: 2.2 g

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