Keto Fairy Cupcakes
STATS:
Calories: 150 kcal
Preparation time: Ten minutes
Serving size: 1 cake
Cook time: 18 minutes
Cuisine: British
Total time: 28 minutes
Course: Dessert
Diet: Keto
Serving: 10
EQUIPMENT:
Mixing bowl
Electric hand mixer
Silicone cupcake molds
Wire cooling rack
INGREDIENTS:
One cup of almond flour
Two tbsp. coconut flour
One tsp. baking powder
Quarter cup unsalted butter
⅓ cup granulated Erythritol
Three big eggs
Two tbsp. heavy cream
One tsp. vanilla extract
Salt
GLAZE:
½ teaspoon vanilla extract
¼ cup Erythritol powder
One tbsp. heavy cream
Sugar-free Sprinkles
INGREDIENT NOTES:
ALMOND FLOUR:
Almond flour reduces the amount of carbohydrates while maintaining a delicate, slightly nutty feel. They are Ideal for fluffy, light keto baking.
COCONUT FLOUR:
Coconut flour requires a very small amount because it absorbs moisture quickly. It keeps the cakes from getting too dense and balances the almond flour. It gives a hint of sweetness.
BAKING POWDER:
Baking powder adds softness and lift to the cakes. It guarantees a uniform rise for the traditional shape of a fairy cake.
UNSALTED BUTTER:
It provides the moisture content & indulgence. It gives a buttery flavor and keeps the crumb soft. Use melted butter for smooth mixing.
ERYTHRITOL:
Granulated Erythritol provides sweetness without the use of sugar or carbohydrates. It maintains the batter’s delicate texture and mixes in well.
EGGS:
The cakes rise and maintain their shape because of the eggs. They give it a juicy, bouncy texture and protein. Use eggs that are at room temperature.
HEAVY CREAM:
Heavy cream adds the richness & a subtle flavor. It improves tenderness and keeps the batter creamy. It helps create a smooth glaze as well.
VANILLA EXTRACT:
Vanilla extract offers a warm scent and enhances the flavor. It is the ideal accompaniment to the buttery tones. It is essential for that traditional cake flavor.
SALT:
Salt fix the sweet taste & highlight all the other flavors. A tiny pinch has a significant impact. Always include it for depth.
INSTRUCTIONS:
Heat the oven to 350 degrees F.
Grease the muffin tin with oil.
Stir the coconut flour, baking powder, salt, and coconut oil in a dish.
Add the Erythritol & butter in another dish and mix till it gets a smooth consistency.
Include heavy cream, vanilla essence & eggs and stir.
Mix both of the mixtures together till a homogeneous batter is formed.
Add ¾ of the batter to every cup.
Bake these muffins for 15-18 minutes till they get brown
Cool the muffins on the rack.
Then blend the vanilla, cream, and Erythritol powder to prepare a thick glaze.
Add the glaze on these cakes & set it.
Then sprinkle the sugar-free sprinkles on the top.
Serve your Keto Fairy Cupcakes right away.
SERVING SUGGESTIONS:
BEVERAGE:
Keto coffee
Unsweetened almond milk
Bulletproof tea
TOPPING:
Sugar-free whipped cream
Crushed almonds
Fresh raspberries
SIDES:
Keto vanilla ice cream
Coconut yogurt
Berry compote
OCCASIONS:
Afternoon tea
Brunch
Dessert table
Birthday treat
TIPS:
We don’t have to mix the batter otherwise; they get dense.
Utilize all the components at the neutral temperature.
Include an almond extract drop for the taste.
Add some keto sprinkles on top for the festive look.
STORAGE INFORMATION:
FRIDGE:
Store the Fairy cakes in the covered box for 5 days.
FREEZER:
Freeze unfrosted cakes for 2 months.
FAQs:
Can I use coconut flour to prepare these cakes?
No coconut flour makes the cakes fry, so it is better to use the mix.
Will I use coconut oil to prepare these cakes?
We can make these cakes with coconut oil; it will light change the taste.
Which sweetener is good to make these cakes?
We can make use of Allulose, monk fruit, to make a smooth texture.
Will we make these cakes dairy-free?
We can make these cakes dairy-free by using the coconut oil & coconut cream.
NUTRITIONAL INFORMATION:
Calories: 150 kcal
Net carbs: 2.5 g
Iron: 0.4 g
Total carbs: 5.2 g
Vitamin A: 45 g
Fiber: 2.7 g
Calcium: 25 g
Protein: 4.2 g
Sodium: 90 g
Potassium: 65 g
Serving size: 1 cake
