These keto-friendly cupcakes are bursting with patriotic colors and flavors, making them perfect for any celebration. Almond flour provides a moist and tender crumb while fresh blueberries and raspberries add bursts of fruity goodness. Finished with a creamy frosting and topped with fresh berries, these cupcakes are sure to be a hit at your next gathering.
Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup melted coconut oil. 3 large eggs. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 cup fresh blueberries. 1/4 cup whipped cream cheese. 1 tbsp powdered erythritol or preferred keto-friendly sweetener. 1/4 cup fresh raspberries. 1/4 cup fresh whipped cream.
Instructions: Setting the oven to 350F 175C and putting cupcake liners in a muffin tin. Put erythritol, baking powder, salt, and almond flour in a bowl and mix them together. Melt the coconut oil and then add the eggs, almond milk, and vanilla extract. Mix everything together well. Gently fold in the fresh blueberries. The batter should be about two thirds of the way up each cupcake liner. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before you decorate them. Powdered erythritol should be mixed with whipped cream cheese in a small bowl until the mixture is smooth. Add a dollop or a piped line of cream cheese frosting to each cooled cupcake. Put a fresh raspberry and a swirl of whipped cream on top of each cupcake. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
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