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