Description
Delight in these Keto Spice Cake Cupcakes, a low-carb, gluten-free treat packed with warm spices and a creamy cinnamon cream cheese frosting. Perfectly moist and bursting with flavor, these cupcakes offer a satisfying dessert option for those following a ketogenic lifestyle or anyone looking for a delicious, healthy alternative to traditional cupcakes.
Ingredients
Scale
Cake Ingredients
- 6 tbsp coconut flour
- 1/3 cup brown sugar substitute
- 3 tbsp unflavored whey protein powder
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 3 large eggs (room temperature)
- 1/4 cup butter (melted)
- 1/4 cup water (room temperature), plus more if needed
- 1/2 tsp vanilla extract
Frosting Ingredients
- 4 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1/3 cup powdered allulose, sifted
- 1 teaspoon ground cinnamon (plus more to taste)
- 1/2 tsp vanilla extract
- 2 tbsp heavy whipping cream (room temperature)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC) and line a standard muffin tin with 6 parchment or silicone liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the coconut flour, brown sugar substitute, whey protein powder, baking powder, cinnamon, ginger, nutmeg, salt, and ground cloves until evenly combined.
- Add Wet Ingredients: Stir in the eggs, melted butter, water, and vanilla extract into the dry ingredients until the batter is smooth and well blended. If the batter is too thick to scoop easily, add additional water one tablespoon at a time to reach the right consistency.
- Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin liners, smoothing the tops with a spoon or spatula for even baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and just firm to the touch, indicating they’re fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and softened butter together on medium speed until very smooth, approximately 90 seconds.
- Add Sweetener and Flavorings: Gradually add the sifted powdered allulose to the bowl, beating until completely combined. Add ground cinnamon and vanilla extract, then beat again until the mixture is smooth, taking care to scrape down the sides as needed.
- Incorporate Heavy Cream: Beat in the heavy whipping cream until the frosting is light and fluffy. Taste and adjust cinnamon and sweetness to your preference.
- Frost the Cupcakes: Once the cupcakes are fully cooled, spread or pipe the frosting generously onto each one. Optionally, sprinkle a little extra cinnamon on top for added flavor and decoration.
Notes
- If the batter is too thick, adding water a tablespoon at a time helps achieve a scoopable consistency without thinning the batter too much.
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting and sliding off.
- You can substitute brown sugar substitute with erythritol or monk fruit sweetener if preferred.
- Use room temperature ingredients (eggs, water, cream) to ensure smooth mixing and better texture.
- For a dairy-free version, substitute butter with coconut oil and cream cheese with a vegan alternative, but note this may alter texture slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto cupcakes, spice cake, low carb dessert, gluten free cupcakes, cream cheese frosting, keto dessert, coconut flour cupcakes
