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Amazingly creamy and silky smooth, these Low-carb Swiss Meringue Buttercream Cupcakes will take your buttercream cupcakes to a whole new level. These cupcakes are perfect for Valentine's Day, Mother's Day or a baby shower!
Not only are these keto vanilla cupcakes made in a blender for ease, they’re super fluffy and moist with a nice crust on top, and decorated with our extra smooth Keto Swiss Meringue Buttercream. They’re one spectacular keto cupcake!
If you’ve never made Swiss Meringue Buttercream before it’s basically made from cooked egg whites, low-carb sweetener and a flavouring. Today I used vanilla and a pinch salt. I like Allulose because it results in the smoothest finish ie no grainy texture but you could use Erythritol or Swerve.
These show stopping cupcakes are the perfect treat for your loved ones!
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Hands-on Overall
Serving size cupcake
Nutritional values (per serving, cupcake)
Net carbs4.6 grams
Protein10.6 grams
Fat41.9 grams
Calories441 kcal
Calories from carbs 4%, protein 10%, fat 86%
Total carbs6.9 gramsFiber2.3 gramsSugars3.5 gramsSaturated fat20.8 gramsSodium215 mg(9% RDA)Magnesium53 mg(13% RDA)Potassium229 mg(11% EMR)
Ingredients (makes 12 servings)
Muffins:
Swiss meringue buttercream frosting:
Instructions
- To make the Keto Blender Vanilla Muffins, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place everything for the muffins in blender, wet ingredients first. Process until smooth. If any of the dry ingredients get stuck on the sides, use a spatula to scrape them and process again.
- Divide the mixture between 12 lightly greased cupcake moulds or use silicone cups like I did (no greasing needed). Bake for 20 - 25 minutes or until an inserted skewer comes out clean.
- Allow to cool in the pan for 5 minutes, then move to a cooling rack to cool completely before decorating.
- While the muffins are cooling, prepare the buttercream frosting by following this Keto Swiss Meringue Buttercream recipe. You can use Allulose, Erythritol or Swerve to make it.
- Add the buttercream to a piping bag and pipe onto the cooled cupcakes.
- Optionally, dust with a little freeze-dried raspberry powder or sprinkle with crumbled freeze-fried raspberries. You can even use a few drops of red food coloring for a nice pink hue.
- Store in the fridge for 4 days or freezer for 3 months.
Note: If not piping the Swiss Meringue Buttercream, you can half the mix and just spoon on a little frosting.
Ingredient nutritional breakdown (per serving, cupcake)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0.1 g | 0.1 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 2.6 g | 2 g | 30 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 0.4 g | 0.6 g | 0.5 g | 12 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.1 g | 1.6 g | 0 g | 7 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg white, fresh |
| 0.1 g | 1.8 g | 0 g | 9 kcal |
| Erythritol (natural low-carb sweetener) |
| 1.7 g | 0 g | 0 g | 7 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 22.9 g | 203 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, cupcake |
| 4.6 g | 10.6 g | 41.9 g | 441 kcal |
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