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!
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
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
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.