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Keto Vanilla Cupcakes made with splenda

Keto Vanilla Cupcakes

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Makes 12 cupcakes
Prep Time 10 minutes
Total Time 30 minutes
Made with Splenda® Monk Fruit Sweetener
Calories 150

Ingredients

1 ½ cups blanched, superfine almond flour

¾ cup Splenda® Monk Fruit Sweetener Jar

2 teaspoons baking powder

½ teaspoon xantham gum

3 eggs

4 tablespoons salted butter, melted

2 teaspoons vanilla extract

½ teaspoon apple cider vinegar

Nutrition Info Per Serving

Serving Size: 1 cupcake

Net Carbs 3g
Calories 150
Total Fat 13g
Saturated Fat 3.5g
Cholesterol 65mg
Sodium 140mg
Total Carbs 16g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 5g
Contains 12g Erythritol
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Instructions

  1. Preheat oven to 350ºF. Line 12-count cupcake tin with silicone or foil cupcake liners.
  2. In a small bowl whisk together dry ingredients: almond flour, sweetener, baking powder, and xanthan gum. Set aside.
  3. In a medium bowl, beat eggs with a whisk for one minute. Add vanilla and whisk. Make sure your melted butter is slightly cooled, and while continuing to whisk, stream it into the eggs.
  4. Add the dry ingredients to the bowl of wet ingredients, and, using a spatula, stir together until well-combined. Add the vinegar and fold in.
  5. Divide batter evenly among the 12 cupcake cups, and bake about 25 minutes. They are finished when the middle has firmed up and looks glossy. Remove and let cool completely.
  6. Add a Keto frosting, and enjoy!

Note

  • For a twist on the flavor, use ½ teaspoon almond extract.
  • Cupcakes keep for 2 days in a tight, air-sealed container.

Nutrition Info Per Serving

Serving Size: 1 cupcake

Net Carbs 3g
Calories 150
Total Fat 13g
Saturated Fat 3.5g
Cholesterol 65mg
Sodium 140mg
Total Carbs 16g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 5g
Contains 12g Erythritol
Splenda Monk Fruit Jar Front

Made With

Splenda® Monk Fruit Sweetener Jar

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