Low Carb Vanilla Cupcakes with Chocolate Buttercream- these delicious cupcakes are not only sugar-free but also low carb and keto friendly- a THM S!
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Yay for Low Carb Vanilla Cupcakes with Chocolate Buttercream! No, seriously, YAY! Probably my favorite cupcake combination right here… these are the typical “Birthday Cupcake” in our house! So making these “on plan” was a must.
Let’s start with the cake part. I have officially made the perfect vanilla low carb cake recipe! I just tweaked my Vanilla Bundt Cake recipe just a touch for a moist but slightly fluffy cake! For this, I used 1 cup of egg whites instead of whole eggs. That makes a for a slightly more fluffy cake mix! You could keep it with the whole eggs but I really prefer this fluffier texture! For the “flour” part, I use a mixture of Almond and Oat Fiber… not oat flour but oat fiber. It is way different than oat flour and can be gluten free even! Here is information on Oat Fiber, if you are curious: https://gwens-nest.com/oat-fiber-vs-oat-bran/
For the Chocolate Buttercream, which is very easy to make, I used Powdered Swerve for the sweetener. The reason for the powdered Swerve brand is because… it’s powdered! You won’t get the gritty texture by using the powdered kind. This really is an amazing buttercream! We’ve used it for other baked goods as well.
The sweetener I used for the Low Carb Vanilla Cupcakes is the THM Gentle Sweet… my favorite sweetener! I also use the xylitol-free because we have a dog and xylitol is extremely dangerous for dogs if they eat it.
The cupcakes are actually very easy to make! They also make 18 cupcakes exactly. That’s a great birthday party quantity!
For best results when baking always use room temperature ingredients such as; eggs, butter, coconut oil. This allows everything to blend together nice and smoothly. Especially for the buttercream. It’s really hard to whip up buttercream with cold butter and you don’t want to “melt” it quickly because that will turn it into something completely different.
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Low Carb Vanilla Cupcakes with Chocolate Buttercream
- Cook Time: 17 min
- Total Time: 17 minutes
- Yield: 18 1x
Description
Low Carb Vanilla Cupcakes with Chocolate Buttercream- these delicious cupcakes are not only sugar-free but also low carb and keto friendly- a THM S!
Ingredients
Vanilla Cupcakes:
2 cups of almond flour
1/2 cup of THM Oat Fiber
1 1/2 tsp of Baking Powder
1/2 tsp of THM Mineral Salt
1 cup of melted unsalted butter (two sticks)
3/4 cup of THM Gentle Sweet
1 tsp THM Vanilla
1/2 cup of sour cream (if you don’t have this you can use Greek Yogurt or even Kefir)
1/3 cup of unsweetened cashew or almond milk or even half and half
1 cup of egg whites
Chocolate Buttercream:
1 3/4 cups of Powdered Swerve
3 tbsp. of cocoa powder
1 tsp of vanilla
3/4 cup of butter (1 and 1/2 sticks of butter)
3 tbsp. of unsweetened cashew or almond milk
Instructions
Pre-heat over to 350 degrees.
Line two cupcake pans with 18 cupcake liners.
For the cupcake batter, add the flour, oat fiber, salt & baking powder in a small bowl.
Melt butter and set aside to cool slightly.
Mix butter, cashew or almond milk, & sweetener together well.
Add vanilla, sour cream and egg whites & mix.
Add the dry ingredients to the wet ingredients and mix well.
Scoop about a 1/3 cup of batter or a muffin scoop size into the 18 cupcake liners.
Place in the oven and bake for 17 minutes.
Remove from oven and allow to cool completely before adding on the buttercream.
For the buttercream:
Mix the room temperature butter cream, powdered Swerve, cocoa powder, cashew milk & vanilla together until completely combined and fluffy.
Spread equal amounts on all of the cooled cupcakes.
ENJOY!
Could I use the THM baking blend with this?
You can but it won’t taste/be the same. If you do just use 2 cups of baking blend & leave out the oat fiber. I think that would work.
Just made these and they are cooling . I no longer have a cupcake pan so I used my Babycakes cupcake maker. Baked them for 17 minutes. Tasted the icing and it’s wonderful!! Hoping the
cupcakes are wonderful too!!
Update: we loved the cupcakes!! Made them for my husband’s birthday!!
I made this recipe again today but this time into a cake for my little boys birthday. Baking it for 40 minutes. He wanted white(vanilla) icing so I used 1 cup powdered swerve ,
4 Tablespoons of THM vanilla bean whey protein, 2 teaspoons vanilla, 3/4 cup room temperature butter, and 3 Tablespoons unsweetened vanilla almond milk. Used hand mixer and it turned out really good.
Oh my looks delish!! Sorry to be a pain but an sub ideas for the oat fibre?
Thanks 🙂
You can use equal amounts of coconut flour instead of oat fiber.
Not to be reading more into this, but my cupcakes are in the oven now and I will start the buttercream frosting soon. The directions say to mix the room temperature butter
cream, powdered swerve, cocoa powder, cashew milk and vanilla together.
Question: is there cream in the frosting or are you saying to cream the butter?
Thanks!
No cream… it’s just creaming the butter.
Is the sweetener a mistake in the frosting?? I used gentle sweet and it was awful sweet. Had to throw it away.
The sweetener I used for the frosting is Powdered Swerve.. Gentle Sweet would be way to sweet in equal amounts. You would want to cut back by at least a cup. And the texture would be off too because it would be gritty. But if you try again with Gentle Sweet only do 1/2 cup to 3/4 cup MAX!!
My husband would like vanilla frosting. Do you think if I leave out the cocoa the consistency and flavor would be good. Thank you!!
Yes that would work! Maybe add a tablespoon or two of heavy whipping cream
I HAVE RECENTLY BECAME ALLERGIC TO MILK PRODUCTS. WHAT CAN I USE TO RELACE THE BUTTER IN YOUR RECIPES?
Most of the recipes you can replace butter with coconut oil but for frostings you cannot.