Sweetheart Keto Cupcakes for Valentine's Day 💝
Celebrate Valentine's Day with these adorable and healthy keto-friendly cupcakes! Made with almond flour and sugar substitutes, these sweet treats are perfect for a guilt-free indulgence. Share the love without the carbs!
Equipment
- Heart-shaped Silicone Mold
- Cupcake Pan
- Wire Rack
- Large mixing bowl
- Spatula
Ingredients
Keto Cupcakes
- 1.5 cups Almond Flour
- 0.5 cup Erythritol or Monk Fruit Sweetener
- 1.5 tsp Baking Powder
- 0.25 tsp Salt
- 0.25 cup Unsalted Butter melted and cooled slightly
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Unsweetened Cocoa Powder optional, for chocolate flavor
For the Frosting
- 0.5 cup Heavy Cream or Full-Fat Coconut Cream
- 2-3 tbsp Powdered Erythritol or Monk Fruit Sweetener
- 0.5 tsp Vanilla Extract
- Low-Carb Sprinkles or Edible Decorations optional
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Prepare a heart-shaped silicone mold or line a regular cupcake pan with liners, greasing lightly if needed.
- Mix Dry Goodies: In a large mixing bowl, whisk together the almond flour, your chosen sweetener, baking powder, optional cocoa powder, and salt until nicely combined and smooth.
- Mix Wet Goodies: In a separate bowl, whisk the melted butter, eggs, and vanilla extract until silky and well blended. Ensure your melted butter has cooled slightly.
- Combine Gently: Pour the wet ingredients into the dry bowl. Gently fold everything together with a spatula until you have a smooth, thick batter. If it feels too dense, a tablespoon of heavy cream or almond milk can be added.
- Fill Molds: Scoop the batter evenly into your heart molds, filling each about three-quarters full to allow for rising. Lightly tap the mold on the counter to smooth the tops.
- Bake with Love: Bake for 15-18 minutes, or until the tops are golden, and a toothpick inserted into the center comes out clean. Keep an eye on them to prevent overbaking.
- Cool Down: Let these lovely cupcakes cool in their molds for about 5 minutes, then carefully transfer them to a wire rack to finish cooling completely. It's important they are cool before frosting.
- Whip Up Frosting: While the cupcakes cool, beat the heavy cream (or coconut cream) with powdered sweetener and vanilla extract until soft, fluffy peaks form.
- Decorate Sweetly: Once the cupcakes are fully cooled, pipe or spread your dreamy frosting over each one. Add low-carb sprinkles, edible glitter, or freeze-dried strawberry crumbs for a special, decorative touch.
- Enjoy Your Treat: Serve these adorable, healthy cupcakes! Any leftovers can be stored in an airtight container in the fridge for up to 4 days, or warm one slightly in the microwave for a cozy, fresh-baked feel.
Notes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 1 hour 50 minutes
Servings: 8-10 cupcakes Nutrition per serving (approximate):
Calories: ~180 kcal
Total Carbs: 6g
Net Carbs: 3g
Fats: 16g
Protein: 5g Any leftovers can be stored in an airtight container in the fridge for up to 4 days, or warm one slightly in the microwave for a cozy, fresh-baked feel.
Cook Time: 18 minutes
Total Time: 1 hour 50 minutes
Servings: 8-10 cupcakes Nutrition per serving (approximate):
Calories: ~180 kcal
Total Carbs: 6g
Net Carbs: 3g
Fats: 16g
Protein: 5g Any leftovers can be stored in an airtight container in the fridge for up to 4 days, or warm one slightly in the microwave for a cozy, fresh-baked feel.
