Vanilla Cupcakes with Chocolate Buttercream Frosting
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Peace Love and Low Carb · by Kyndra Holley

Vanilla Cupcakes with Chocolate Buttercream Frosting

NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 17%
CARBS 39G40% OF CAL
4G FIBER29G OTHER7G TOTAL SUGAR
FAT 35G80% OF CAL
16G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Keto vanilla cupcakes topped with rich chocolate buttercream frosting made with real chocolate. Low-sugar and full of chocolatey flavor.

dessertbaked goodgluten freeketolow carbvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups blanched almond flour (I use this brand)
  • 1/3 cup sunflower seed flour (get it here)
  • 2 teaspoons baking powder
  • pinch of sea salt
  • 3/4 cup granular erythritol (I use this brand)
  • 4 large eggs, beaten
  • 3 tablespoons butter or coconut oil, melted
  • 1/4 cup heavy cream or coconut cream
  • 1 teaspoon pure vanilla extract (get it here)
  • 5 ounces dark chocolate, cut into chunks
  • 8 ounces unsalted butter
  • 1 1/2 cups powdered erythritol (I use this brand)
  • 1/2 cup Dutch processed cocoa powder (get it here)
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons heavy cream, almond milk, or coconut milk, optional
PREP
15M
SODIUM
59MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.