This low-carb dessert is perfect when you invite a friend over for coffee or tea. At only 4 net carbs per cupcake, you might want to indulge and have two!
The buttermilk adds a nice touch and taste. BUT … I’ve been having trouble finding buttermilk at my local grocers in the past few months. I guess it is a product they don’t sell enough of to bother stocking? I don’t know.
I’ve ordered some buttermilk power so that I always have buttermilk available.
If you cant’ wait … you can substitute either 3/4 cup milk plus 1 scant teaspoon regular vinegar, OR 3/4 cup plain yogurt.
Low-Carb Oat Fiber Cupcakes
- Piping Bag
- Cupcake Liners
- 1 cup almond flour (fine grind)
- 1/2 cup coconut flour
- 1/4 cup oat fiber
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp glucomannan (or guar gum)
- 1/2 tsp salt
- 1/2 cup butter (1 stick)
- 1 cup Sweetener Blend (or Swerve)
- 3 large eggs
- 3/4 cup buttermilk
- 1 tbsp vanilla
Cream Cheese Frosting
- 1 1/2 packages cream cheese
- 1/2 cup butter
- 1/2 cup Sweetener Blend (or Swerve)
- Preheat oven to 400 F and place rack one up from the bottom
- Add liners to your muffin tin.
- Prepare the sweetener mix. (see below for recipe) The consistency should be somewhere between table sugar and icing sugar ... so that is easily mixes with no hard crystals.
- Add all the dry ingredients (except sweetener) to a small bowl and mix well.
- Add soft butter to medium bowl and mix in the sweetener mix. Beat (by hand or mixer) until creamy and soft. Add one egg at a time and beat until incorporated. Add the vanilla and then slowly add the buttermilk a bit at a time. Continue to beat until smooth and creamy.
- Spoon 1/2 of the dry ingredients into the butter mixture and mix thoroughly, scraping the bowl as you go.
- Add remaining dry ingredients and mix thoroughly. You will have a thick but fluffy batter.
- Spoon the batter into your cupcake liners, or put batter into a large piping bag and pipe into the liners. Fill liners up to 3/4 full.
- When you have filled all the cupcake holes, get rid of air pockets by lifing the pan a foot off the counter and dropping it.
- Put the cupcakes in a 400 F oven for 2 minutes. This encourages them to rise high.
- Then turn the heat down to 350 F for 20 minutes.
- Test with a wooden skewer or knife to make sure the cupcakes are done all the way though.Let cool.
CREAM CHEESE FROSTING:
- Beat softened cream cheese until it is smooth and creamy. If the cream cheese is hard, zap it in a microwave over for FIVE seconds. No more -- you don't want it to fry.
- Add the softened butter and whip until the mixture is light and smooth.
- Add the sweetener mix and beat until it almost doubles in size and looks fluffy.
- Put icing into a piping bag and decorate your cupcakes.
- 1/2 cup Erythritol
- 1/2 cup Xylitol
- 1 tsp Pure White Stevia Powder
- 1 cup Erythritol
- 1 tsp Pure White Stevia Powder
- Put the ingredients in a small bowl and stir 5 or 6 times. This is especially important if you are using the blend that includes STEVIA ... you want to distribute that one teaspoon throughout the other ingredients.
- Add the ingredients in a spice blender, coffee blender, Ninja or NutriBullet type blender.
Give it a buzz for about 30 seconds. You are looking for a fine sugar like consistency … not quite as fine as icing sugar.
- Store in a glass jar with an air tight lid.
Piping bags make it easier to fill the muffin cups, and make the icing on top much more attractive! There are hundreds of different choices. Here’s a set made specifically for cupcakes!
It is becoming increasingly more difficult to find buttermilk in local grocery stores. I have visited 4 different stores in my neighborhood with NO luck.
In a pinch you can use one cup of milk with 1 teaspoon white vinegar, but though the taste is approximate the consistency or texture isn’t there.
I found this and have it on order. When I test it, I’ll write a review. The reviews for this are fantastic … beyond raving! I’ve got my fingers crossed because having “buttermilk” around all the time would be fabulous!