Keto Pistachio Cupcakes Recipe

Keto Pistachio Cupcakes Recipe

Ingredients

Servings 12 or 1 cake

• 4 Large Brown Eggs
• 1/2 c. Butter Unsalted
• 1/4 c. keto confectioners sugar
• 1/4 c. Organic Stevia Blend
• 1 tsp Vanilla Extract
• 1 tsp Pistachio Extract
• 1/2 c. Almond Milk, Unsweetened
• 1 c. Blanched Almond Flour
• 1/2 c. Organic Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1 tsp Himalayan Pink Salt
• 1/2 c. Pistachio Nuts crushed

Method

1. Preheat the oven to 325.
2. In a large mixing bowl- add eggs.
3. Whisk until beaten.
4. In a separate bowl, melt butter until soft.
5. Add butter to large bowl, plus sweeteners, extracts and almond milk.
6. Blend until well incorporated.
7. In a medium bowl- add the rest of ingredients (except pistachios).
8. Whisk, making sure there are no clumps.
9. Add dry ingredients into large bowl.
10. Mix well.
11. Add crushed pistachios, fold until blended.
12. Grease 12 muffin cups or liners.
13. I used 6- 4 diameter baking cup liners
14. Pour batter evenly into each well.
15. Tap to release any air bubbles.
16. Bake for 25-30 minutes.
17. Let cool before removing.
18. Nutrition per serving Calories 198, Total C 12g, Fiber 3g, SA 6g, NC 3g, Fat 17g, Protein 6g

Full List of Dessert Recipes
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