Low-Carb Easter Cupcakes

Cupcakes! These low-carb cupcakes are so cute to make for Easter.

I used white and yellow frosting that makes the cupcake look like an egg. I didn't want to use any artificial colourings for making the "egg yolk" yellow. I found that turmericTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link can be used to give a natural yellow colour and when used in moderation, it's neutral in taste. Apart from adding natural color, turmeric has several positive health effects!

I used cream of tartar and baking soda to replace the baking powder but feel free to use a gluten=free baking powder instead. This is how it works: To get 2 teaspoons of baking powder, you need ¹/₂ teaspoon of baking soda and 1 teaspoon of cream of tartar. Other options for leavening agents are: 2 tsp gluten-free baking powder (or baking soda) + 2 tbsp apple cider vinegar.

Step-by-step

1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl, add salt and whisk them well.

   

2. Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.

   

3. You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.

   

4. Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.

   

5. Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don't put too much or the cupcakes will get too soggy.

   

6. Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.

   

7. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

   

8. The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.

   

9. Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.

   

10. Optionally, you can add vanilla or lemon extract. Make sure it's clear if you want to keep the mixture white. For this reason, I wouldn't recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.

    

11. Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don't worry, this little amount will not affect the taste.

    

12. Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the "egg yolk" on the top.

    

13. Store the cupcakes covered in the fridge for a few days, if they last :)

    

Recipe

Low-Carb Easter Cupcakes

★★★★★4.7 (73 ratings)

These cute low-carb cupcakes are perfect for Easter. A fluffy grain-free muffin topped with sugar-free white ...

Hands on

15m

Overall

1h

Servings

12

2.6 g

Net carbs

6.4 g

Protein

27.8 g

Fat

290

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 cupcakes

• Cupcakes:
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• ¹/₃ cup coconut flour (40 g/ 1.4 oz )
• 4 large eggs
• ¹/₂ cup virgin coconut oil or unsalted or butter (110 g/ 3.8 oz)
• ¹/₄ cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• 6 tbsp Erythritol, Swerve or other healthy low-carb sweetener from this list (60 g/ 2.1 oz)
• 10-15 drops liquid Stevia extract
• 1 tsp sugar-free vanilla extract or seeds from ¹/₂ vanilla bean
• ¹/₂ tsp sea salt
• ¹/₂ tsp baking soda
• 1 tsp cream of tartar or apple cider vinegar
• ¹/₂ cup water (120 ml/ 4 fl oz)
• Cheese frosting:
• ²/₃ cup full-fat cream cheese (160 g/ 5.6 oz)
• ¹/₄ cup virgin coconut oil or unsalted butter (55 g/ 1.9 oz)
• 1 tsp Erythritol, Swerve or other healthy low-carb sweetener from this list
• 2-4 drops liquid Stevia extract
• ¹/₂ tsp dried turmeric powder (for natural colouring)
• Optional: 1 tsp sugar-free lemon or vanilla extract

Instructions

1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl, add salt and whisk them well.

2. Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.

3. You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.

4. Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.

5. Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don't put too much or the cupcakes will get too soggy.

6. Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.

7. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

8. The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.

9. Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.

10. Optionally, you can add vanilla or lemon extract. Make sure it's clear if you want to keep the mixture white. For this reason, I wouldn't recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.

11. Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don't worry, this little amount will not affect the taste.

12. Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the "egg yolk" on the top.

13. Store the cupcakes covered in the fridge for a few days, if they last :)

Nutrition per serving, 1 cupcake

Carbs 4%Protein 9%Fat 87% of calories

Net carbs

2.6 g

Total carbs

9.5 g

Fiber

1.9 g

Sugars

1.8 g

Protein

6.4 g

Fat

27.8 g

Saturated fat

16.3 g

Calories

290 kcal

Sodium

210 mg · 9.13% RDA

Magnesium

39 mg · 9.79% RDA

Potassium

161 mg · 8.05% EMR

Nutrition by ingredient

Per 1 cupcake	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Coconut flour, organic	0.4 g	0.6 g	0.5 g	12
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Coconut oil, extra virgin	0 g	0 g	9 g	81
Cream, heavy whipping, full-fat (30-40% fat)	0.1 g	0.1 g	1.8 g	17
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Baking soda	0 g	0 g	0 g	0
Cream of tartar, raising agent	0.1 g	0 g	0 g	0
Water, still	0 g	0 g	0 g	0
Cream cheese, soft (full-fat)	0.5 g	0.9 g	3.8 g	39
Coconut oil, extra virgin	0 g	0 g	4.5 g	41
Erythritol (natural low-carb sweetener)	0 g	0 g	0 g	0
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Spices, turmeric, ground	0 g	0 g	0 g	0
Total	2.6 g	6.4 g	27.8 g	290

Serving size 1 cupcake

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian