Keto Cinnamon Frappuccino Cupcake Recipe | easy low carb holiday dessert | Sugar free cupcake recipe

Do you have extra coffee from breakfast?
Try this super moist and fluffy keto coffee cupcake!

Keto Cinnamon Frappuccino Cupcake
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(Bakes about 15 cupcakes)

Ingredients:
((Cupcake))
- 57g Unsalted Butter
- 108g Granulated Erythritol
- 4 Large Eggs
- 230g Sour Cream
- 35g Brewed Coffee
- 90g Almond Flour
- 30g Coconut Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt

((Topping))
- Whipped Cream (recipe below)
- Ground cinnamon
- Straw (if you want to make it look cute)

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1. Preheat oven to 330F
2. In a medium size bowl, cream butter and erythritol.
3. Add eggs one at a time, mixing well in between.
4. Add 1/2 sour cream and mix well.
5. Mix in rest of sour cream and brewed coffee. Make sure there are no lumps from the sour cream.
6. Sift in almond flour, coconut flour, and baking soda. Add salt and mix well.
7. Pour batter no more than 3/4 full in a standard muffin pan with cupcake liners.
8. Bake for 25 minutes.
9. Let it cool completely on a cooling rack.
10. Top with whipped cream, ground cinnamon, and straw (just for the look).
11. Serve and Enjoy!

Whipped Cream Frosting (video coming soon):

- 225g Heavy Whipping Cream
- 35g Powdered Erythritol
- 1/2 tsp Vanilla Extract

1. Mix everything together with a stand mixer, hand mixer, or a balloon whisk (if you're confident with your arm strength) until thick consistency.
(tilt your bowl and if it doesn't fall, you're good)

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(Calculated by Carb Manager App)
Macro w/ frosting
Net Carb: 2.4g
Fat: 15.9g
Protein: 3.8g