Coffee and Cream Cupcakes
These low-carb keto Coffee and Cream Cupcakes are perfect for any coffee lover. They could be served for breakfast or as a snack. They require few ingredients to make and they are very easy to prepare.
You can prepare my Dairy-Free Buttercream Frosting or my Yummy Neufchatel Cream Frosting to complete the flavorsome taste of the coffee.
These tasty cupcakes are moist and soft. You will really enjoy their flavor and it will satisfy your coffee craving. You will love their taste and want to eat more. They are a very sweet temptation. But you know what? You wont have any regrets because, remember… They are super healthy!!
For those who like to combine coffee and chocolate flavor, you can sprinkle some chocolate crumbs or chocolate cookie crumbs as well.
Ingredients you will need to make the cupcakes
Let’s talk about some important ingredients:
All purpose flour, gluten-free/ almond flour: When I am baking with almond flour or coconut flour, I like to mix them with a bit of all purpose gluten free flour. It helps to give more structure to my preparations. This recipe is no exception. The almond flour will provide texture and flavor to my cupcakes and the all purpose flour will stabilize the batter. For me, this mixture is the best for this dessert!
Granulated sugar: Like all the recipes I have made so far, I will be using refined sugar-free for this recipe. I try to look for alternatives that have low glycemic value, provide good calories and have a good nutritional value. The one that I chose for my cupcakes is a mixture of monk-fruit with erythritol.
Vegan butter/unflavored coconut oil: I will confess, I mixed the vegan butter and coconut flour as an experiment and I was glad, it turned out well! With the vegan butter, I wanted my cupcakes to keep texture similar to that of dairy butter and give a lighter taste with the unflavored coconut oil. Plus, the coconut oil was able to withstand the temperature of the oven as much as my vegan butter by itself.
Coffee: You can prepare espresso coffee or regular coffee. You also can use 2 tablespoons of instant coffee or a coffee bakery emulsion.
How to storage the Coffee and Cream Cupcakes
You can leave your cupcakes in a cupcake carrier for 3-4 days on the counter (as long as your kitchen isn’t hot). It also depends on what kind of frosting your cupcakes are going to have. If they have been made with vegan butter or cream cheese frosting, it is better to leave it in the fridge. Being in the fridge, they will last up to one week.
Coffee and Cream Cupcakes
Ingredients
- 1 ¼ cup almond flour
- ⅓ cup all purpose gluten-free flour
- 2 tsp baking powder
- ½ cup refined sugar-free
- 4 eggs
- 1 tsp vanilla extract
- 1/3 cup coffee
- ¼ cup coconut oil
- ¼ cup vegan butter
Instructions
- Preheat the oven at 350°F (170°C)
- Line a 12 cupcake pan with baking cups.
- Whisk the dry ingredients: almond flour, gluten free flour, baking powder, salt in a different bowl.
- In a bowl add the butter, unflavored coconut oil and sugar. Mix until combined.
- Once your butter, unflavored coconut oil, sugar and vanilla extract are blended, mix in the eggs one at a time, beating well with each addition. Then, add the vanilla extract and whisk to combine.
- Add the flour mixture to the dry ingredients and mix well. Scrape down the bowl as needed and beat until combined and smooth.
- Divide the butter along the 12 lined cupcake pan, filling 2/3 full.
- Bake for 20 minutes at 350°F (170°C). Let them cool in the pan for about 5 minutes, then, transfer to a wire rack and cool to room temperature before frosting them.
Notes
