Keto Cappuccino Cupcakes
Warm, fluffy, and packed with rich coffee flavor — these low carb cappuccino cupcakes are sugar-free, keto-friendly, and perfect with your favorite coffee.
- Author
- Hind Alwan
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 10 cupcakes
- Category
- Cupcakes
- Cuisine
- Italian-Inspired
Ingredients
- 4 eggs
- ½ cup sour cream
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup sweetener (or more for extra sweetness)
- 1 tbsp espresso powder
- 2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp whipping cream
- ¼ cup sweetener
Directions
- Preheat oven to 190°C (375°F) and line a muffin tray with cupcake liners.
- In a bowl, whisk together eggs, vanilla extract, and sour cream.
- Add almond flour, coconut flour, sweetener, baking powder, espresso powder, and salt.
- Mix until smooth and fully combined.
- Divide batter evenly into cupcake liners.
- Bake on the middle rack for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cupcakes cool for about 20 minutes.
- To make the frosting drizzle, whisk whipping cream with sweetener until smooth and slightly thickened.
- Drizzle over cooled cupcakes and serve.