Description
These Keto Spice Cake Cupcakes combine warm, aromatic spices with a moist and tender texture perfect for a low-carb dessert. Sweetened with brown sugar substitute and allulose, these cupcakes provide a guilt-free treat topped with a creamy cinnamon cream cheese frosting. Ideal for keto dieters craving a flavorful and satisfying cupcake without the carbs.
Ingredients
Scale
Cake
- 6 tbsp coconut flour
- 1/3 cup brown sugar substitute
- 3 tbsp unflavored whey protein powder
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 3 large eggs (room temperature)
- 1/4 cup butter (melted)
- 1/4 cup water (room temperature)
- 1/2 tsp vanilla extract
Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1/3 cup powdered allulose, sifted
- 1 teaspoon ground cinnamon (more if you like)
- 1/2 tsp vanilla extract
- 2 tbsp heavy whipping cream (room temperature)
Instructions
- Preheat oven: Preheat the oven to 350ºF and line a standard muffin tin with 6 parchment or silicone liners.
- Mix dry ingredients: In a large bowl, whisk together the coconut flour, brown sugar substitute, whey protein powder, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt, and ground cloves until evenly combined.
- Add wet ingredients: Stir in the eggs, melted butter, room temperature water, and vanilla extract until well combined and smooth. If the batter is too thick, add additional water one tablespoon at a time until easily scoopable.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups and smooth the tops with a spatula.
- Bake: Bake the cupcakes for 20 to 25 minutes, until they are golden brown on top and just firm to the touch.
- Cool: Remove from the oven and let the cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting: In a large bowl, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 90 seconds.
- Add sweetener: Gradually beat in the sifted powdered allulose until fully incorporated and smooth. Use a sieve to break up any clumps if necessary.
- Flavor frosting: Add ground cinnamon and vanilla extract to the frosting and beat until combined, scraping down the bowl as needed. Beat in the heavy whipping cream until light and fluffy.
- Decorate cupcakes: Taste and adjust the cinnamon or sweetener as desired. Pipe or spread the frosting onto the completely cooled cupcakes and serve.
Notes
- If the batter is too thick due to coconut flour absorption, add water gradually until the batter is scoopable.
- Use room temperature eggs and liquids for better mixing and texture.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Powdered allulose can clump, sifting before use ensures a smooth frosting.
- These cupcakes can be stored in the refrigerator for up to 4 days in an airtight container.
- Make sure to soften cream cheese and butter for the frosting for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Keto spice cake, low-carb cupcakes, cinnamon cupcakes, cream cheese frosting, ketogenic dessert
