Keto Cappuccino Cupcakes

Hind Alwan
Servings

10 cupcakes

Prep Time

15 minutes

Cook Time

25 minutes

Calories

260

Cuisine

Italian-Inspired

Category

Cupcakes

Diet

Keto

Net Carbs

4g per cupcake

Warm, fluffy, and packed with rich coffee flavor — these low carb cappuccino cupcakes are sugar-free, keto-friendly, and perfect with your favorite coffee.
Keto Cappuccino Cupcakes

Ingredients

    Cupcakes

    • 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

    Frosting Drizzle

    • 2 tbsp whipping cream
    • ¼ cup sweetener

    Directions

    1. Preheat oven to 190°C (375°F) and line a muffin tray with cupcake liners.
    2. In a bowl, whisk together eggs, vanilla extract, and sour cream.
    3. Add almond flour, coconut flour, sweetener, baking powder, espresso powder, and salt.
    4. Mix until smooth and fully combined.
    5. Divide batter evenly into cupcake liners.
    6. Bake on the middle rack for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
    7. Let cupcakes cool for about 20 minutes.
    8. To make the frosting drizzle, whisk whipping cream with sweetener until smooth and slightly thickened.
    9. Drizzle over cooled cupcakes and serve.
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