Description
Rich, nutty, and perfectly moist — these brown butter cupcakes are a low-carb twist on the classic recipe, made with real butter and sweetened naturally for a comforting treat that fits your keto lifestyle!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
Pinch of salt
½ cup melted and browned coconut oil or grass-fed butter
¼ cup heavy cream or full-fat coconut milk
¼ cup powdered erythritol or monk fruit sweetener
2 large eggs
1 tsp vanilla extract
Optional: Crushed pecans or cinnamon for topping
FOR KETO ICING (Vanilla or Cinnamon):
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
¼ tsp cinnamon (optional)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with parchment liners.
In a bowl, mix almond flour , coconut flour , baking powder , and salt until well combined.
In another bowl, whisk browned butter or coconut oil , heavy cream , powdered sweetener , eggs , and vanilla until smooth.
Gradually mix wet ingredients into dry until just combined.
Spoon batter into cupcake liners, filling almost to the top.
Bake for 20–22 minutes or until golden and firm to touch.
Let cool completely before frosting or serving plain.
Make the Frosting (Optional):
Beat cream cheese , butter , powdered sweetener , vanilla , and cinnamon until light and fluffy.
Spread over cooled cupcakes or pipe for a decorative finish.
Top with crushed nuts or extra cinnamon before serving.
- Prep Time: 10 mins
- Cook Time: 22 mins
Nutrition
- Serving Size: 6 cupcakes
- Calories: 180
- Fat: 14g
- Carbohydrates: 4g
- Protein: 5g