Keto friendly snacks

Keto friendly snacks ,These light and fluffy coconut flour keto muffins are topped with a sweet sugar-free buttercream frosting. It’s a delicious low carb treat with only 2 net carbs per cupcake!

Keto friendly snacks

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When I created this recipe for keto cupcakes, I knew I wanted them to be super light and airy. I was inspired by the smooth texture of the traditional yellow cake and wanted to replicate it.

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After all, who doesn’t love a delicious cupcake?

I am very happy with how these coconut flour cupcakes turned out. The texture is very fluffy with a wet crumb. And the buttercream frosting is one of the best I’ve ever made.

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If you’ve been looking for low carb muffins that really taste like real muffins, these are perfect!

Making coconut flour cupcakesThis recipe is incredibly easy to make. The frosting is made ahead of time by combining ingredients on the stove, cooling, then whisking in cream cheese and diverting.

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For the cupcakes, simply mix the wet and dry ingredients in separate bowls. Then combine them, pour the batter into molds and bake.

If you crave the fluffy texture and delicious taste of cupcakes, you have to try this recipe!

Simple steps to prepare these delicious treats

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Low carb cupcakes are so easy to make, requiring only a few minutes of prep time.

Start with the frosting

Combine the whipping cream, liquid sweetener, and butter in a saucepan over high heat.

Once the boiling point is reached, remove from heat.

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Add the vanilla extract and xanthan gum.

Place the mixture in the refrigerator to chill for two hours.

After cooling, add the cream cheese and powdered sweetener to the whipped cream mixture. Beat everything together with an electric mixer until it reaches a smooth and glazed consistency.

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Prepare and bake low carb cupcakes

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In a small bowl, combine the coconut flour, coconut, baking powder, and salt.

In a large bowl, whisk together the eggs, powdered sweetener, stevia, melted butter, extracts, and almond milk until well combined.

Add the dry ingredients to the wet ingredients bowl and mix well.

Spoon batter evenly into six-cup muffin pan with paper bags in each cup.

Bake at 400 ° F for 15-20 minutes.

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Freeze your cupcakes and serve!

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Storage

These cupcakes can be stored in the refrigerator for up to a week. You can also store them in the freezer to extend the shelf life. That way, you’ll have an easy keto dessert every time you get your sweet tooth.

The secret to making soft keto cupcakes Coconut flour is one of my favorite low carb baking ingredients.I have quite a few recipes that call for both coconut flour and almond flour, like my vanilla paleo cupcakes. Mixing the two flours has given excellent results.

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But I was wondering what would happen if I made them with only coconut flour. It is much denser and requires more fluid, but is very smooth when used correctly.After a little adjustment, the recipe was a huge success! Coconut flour is the key to making truly fluffy cupcakes.

I recommend sifting the coconut flour to ensure the dough is smooth and consistent. This will give you the best results.I decided to use some grated coconut and coconut extract to enhance the mild flavor of the coconut flour. The coconut and vanilla flavor combination is so delicious! Simple steps to prepare these delicious treats

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