Description
Moist, rich keto cupcakes topped with whipped ganache—perfect for any celebration without breaking your macros.
Ingredients
CUPCAKES
– 60 g (¼ cup) butter melted
– 100 g (½ cup) sweetener
– 240 g (2 cups) almond meal
– 4 large eggs
– 60 g (¼ cup) sour cream
– 1 tsp vanilla extract
– 2 tsp baking powder
WHIPPED GANACHE
– 1 tsp powdered gelatin
– 1 tbsp cold water
– 90 g (3 oz) white keto chocolate
– 200 g (7 oz) thickened cream
– 150 g (5 oz) thickened cream
Instructions
1. Preheat oven to 160℃ fan/180°C static/350°F.
2. Place all cupcake batter ingredients in a stand mixer and beat until combined.
3. Spoon into lined cupcake tin, filling 3/4 of the way.
4. Bake for 20–25 minutes until skewer comes out clean. Cool on a wire rack.
5. To make ganache, bloom gelatin in water.
6. Heat 200g cream until warm; remove from heat and whisk in gelatin.
7. Add chopped chocolate, let sit 2 minutes, then stir until smooth.
8. Add remaining cream, whisk, and cover with cling wrap pressed onto the surface. Chill 8 hours or overnight.
9. Whip ganache until thick. Pipe onto cooled cupcakes.
Notes
Chill ganache overnight for best results.
Use fine almond flour for a smoother crumb.
These freeze well—store unfrosted for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake (frosted)
- Calories: 453
- Sugar: 2g
- Sodium: 77mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 119mg
Keywords: keto cupcakes, low-carb dessert, almond flour cupcakes