*Each full cupcake has 5.3 net carbs
*Keep in mind that Swerve has zero net carbs
- 2 + 1/2 cups almond flour (Bob’s Red Mill)
- 1/2 cup + 1 tablespoon Swerve Confectioner Sugar Replacement
- 2 + 1/2 teaspoons baking powder (Hain brand is grain-free)
- 1 teaspoon gelatin
- 1/8th teaspoon salt
- 2 eggs
- 1/2 cup + 1.5 tablespoons full fat coconut milk or half + half
- 1/4 cup melted butter or Earth Balance for Dairy-Free
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar (gives extra fluffy texture)
- a few drops of food coloring for the batter, see instructions below ( you can also use Natural Food Coloring) We used pink, blue and a touch of yellow here.
For The Cream Cheese Frosting:
- Preheat oven to 350 degrees.
- Place liners into cupcake tin and set aside.
- In a large mixing bowl, sift then whisk together your almond flour, Swerve Confectioner, baking powder, gelatin and salt. (Using a whisk will make the almond flour move through the sieve more quickly, just move it back and forth, helping it to push through).
- Add eggs, milk, melted butter, vanilla extract and apple cider vinegar. Whisk together until batter is smooth, it will thicken slightly after mixing.
- Divide and pour batter equally into 3 small bowls. Add coloring of choice, about 3-4 drops to each bowl and blend together with a fork–use more for brighter colors. Pour each color of batter into it’s own piping bag or large zip lock bag. Snip off the end tip of each bag–batter will be a bit thicker at this point, so it won’t come flooding out too quickly– but place them on their sides on the counter when not in use.
- Look at the photo above of the cupcake liner, you can pipe three or four dollops of colored batter into the liner (don’t worry if your batter is thicker looking than the photo) and then you’re going to want to pipe another layer of 3 or four more dollops on top–you can alternate the colors however you wish-it will create nice blocks of color when it’s baked. Just make sure the two layers of dollops don’t fill each liner more than 2/3 of the way full. (This will yield about 10 cupcakes–a bit of the batter gets lost from dividing the batter into 3 bags).
- Place your prepared cupcake tin into a preheated oven and bake uncovered for 12 minutes, then place a piece of foil lightly overtop and bake for an additional 10-12 minutes. LET YOUR CUPCAKES COOL COMPLETELY before removing from the tin–the gelatin will transform the cupcake texture a bit during the cooling process and we don’t want to interrupt it. (It’s worth the wait!)
- Go ahead and prepare your frosting while you’re waiting for the cupcakes to cool:
- You can then divide your frosting into 2-3 bowls and add a touch of desired food coloring to each. See the “Tips” section above in the post for the link to which frosting tip we used and a link to a helpful tutorial on two-toned frosting for a pretty, fancy looking swirl! Pipe or spread frosting onto cooled cupcakes and decorate as desired. You can also find a link to edible gold glitter in Tips section.
- Serve and enjoy! Place any leftovers in an airtight container and refrigerate.
- Category: cupcakes
- Method: baking
- Cuisine: keto
Keywords: keto, low-carb, magic, unicorn, rainbow, cupcakes, birthday cake, gluten-free, grain-free, dairy-free, sugar-free