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Recipes - White Chocolate Cheesecake Keto Cupcakes

Recipe Name

White Chocolate Cheesecake Keto Cupcakes

Submitted by

Guest

Recipe Description

Keto friendly

Quantity	32	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	18	Ready In (minutes)	23

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	coconut flour
4	Nutrition label Servings	JELLO Sugar Free
1/4	cup	Almond Flour
1	teaspoon	baking powder
1/4	teaspoon	salt
1/4	cup	butter
6	large	eggs, whole
1	teaspoon	vanilla extract, imitation, no alcohol
3	tablespoons	light cream

Steps

Sequence	Step

1	For the cupcakes 1. Preheat the oven to 350°F. 2. Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray. 3. In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth. 4. In a separate bowl, stir together the coconut flour, almond flour, and baking powder. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine. The batter will be thick, but scoopable. If melted large you can add another tbsp if your batter is too thick softened start with 1/4 cup, and adjust to your taste add heavy cream if your frosting is too thick your batter seems too thick, add another tbsp or so of cream to thin it out. 5. Evenly divide the batter among the liners, filling each 3/4 full. 6. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 7. Remove the cupcakes from the oven, and let them cool in the pan for 5-10 minutes. Carefully — they will be fragile — turn them out of the pan onto a rack. Let the cupcakes cool completely. 8. Once cool, frost the cupcakes

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