Sugar-Free Vanilla Cupcakes

Ingredients

• 200 g almond flour
• 80 g powdered erythritol
• 1 tsp baking powder
• 3 eggs
• 60 g butter, melted
• 60 ml heavy cream
• 2 tsp vanilla extract
• 200 g cream cheese, softened (frosting)
• 50 g powdered erythritol (frosting)
• 1 tsp vanilla extract (frosting)
• 2 tbsp heavy cream (frosting)

Steps

1. 1Preheat oven to 175C/350F. Line a 12-cup muffin tin with paper cases.
2. 2Mix almond flour, erythritol and baking powder in a bowl.
3. 3In a separate bowl, whisk together eggs, melted butter, heavy cream and vanilla extract.
4. 4Combine the wet and dry ingredients and stir until a smooth batter forms.
5. 5Divide among the muffin cups (about three-quarters full). Bake 18 to 20 minutes until golden.
6. 6Cool completely before frosting.
7. 7Beat cream cheese with erythritol and vanilla until smooth. Add heavy cream and beat until fluffy.
8. 8Pipe or spread frosting over each cooled cupcake.