LOW CARB PALEO VANILLA CUPCAKES WITH VANILLA FROSTING

These low carb paleo vanilla cupcakes are lower carb and gluten free, but they are still easy to make and guaranteed to please a crowd!

15 minutes

22 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	147
Fat:	10 g
Carbohydrates:	11 g
Protein:	4 g
Calculated per serving.

by ACleanBake

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View other recipes by ACleanBake

Serves: 12

Ingredients

2 cups 2 cups 2 cups Blanched Almond Flour
0.25 cup 0.25 cup 0.25 cup Tapioca Starch
0.25 cup 0.25 cup 0.25 cup Stevia, Granulated, or granulated monk fruit sweetener
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
2 whole 2 whole 2 whole Eggs, at room temperature
0.5 cup 0.5 cup 0.5 cup Plain Greek Yogurt, low fat or fat free greek yogurt dairy or non dairy
0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure, or honey
1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
1 whole 1 whole 1 whole Vanilla Frosting (click for recipe), (use as needed) vanilla frosting of choice, i recommend simple mills!

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375F and line a 12-cup cupcake tin with papers. Set aside for later.
In a medium mixing bowl, whisk the almond flour, tapioca starch, stevia, baking soda and salt. Set aside for later.
In a large mixing bowl, whisk the eggs, then whisk in the yogurt, honey/maple syrup and vanilla.
Add the dry ingredients (almond flour mixture) and whisk until fully mixed and no clumps remain.
Separate the batter between the 12 compartments in the prepared cupcake pan.
Put the pan in the oven, close the oven door and immediately lower the temperature to 325F.
Bake for 18-22 minutes until the cupcakes are domed and firm to the touch.
Allow to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely before frosting and decorating.

Notes

Room temperature ingredients, particularly the eggs, play an important role. Cold eggs won't incorporate well, so try to remember to take them out of the fridge a couple of hours in advance, or soak them in warm water for about 10 minutes before using them. Same goes for the yogurt; if you can least take the edge off of it rather than using it straight from the fridge, that is ideal. 2) Speaking of the yogurt, make sure you are using plain (unsweetened/flavored), non-fat or low-fat Greek. I tested this recipes with Fage brand 0% and 2%, but if you can find a non-dairy Greek yogurt, that should work fine too. I haven't tried it with regular (non-Greek) yogurt, so do so at your own risk. I can't imagine it will be a catastrophe, but since regular yogurt has more moisture than Greek, you'll probably have to increase the baking time a bit, and may have slightly denser cupcakes. 3) For the liquid sweetener, you can use honey or maple syrup, but if you use maple syrup, the cupcakes have a very faint maple-y taste to them. It's not terribly strong and isn't noticeable once you frost them, but just warning you! 4) If you don't have or can't use tapioca starch, you should be able to use arrowroot starch with no noticeable difference. 5) The baking temp may look tricky, but basically here's what you do: preheat the oven to 375F and, as soon as you put the cupcakes in, immediately reduce the heat to 325F. Starting with high heat encourages the cupcakes to rise higher and faster, but you don't want to keep it at that high temperature because the outsides will dry out or burn before the insides are cooked through. Lowering the heat allows the cupcakes to cook evenly after they've gotten the rising benefits of the initial burst of high heat. Yield: 12 cupcakes