Supreme Homemade Hostess Cupcakes 🍫 gluten free & keto
These gluten free and keto hostess cupcakes likely need no introduction! Think a deliciously tender low carb chocolate cupcake, all filled up with a scrumptious vanilla buttercream and dipped in a chocolate glaze!
Whether you dub them hostess cupcakes or Little Debbies, you might be surprised to hear that iterations of this highly American sweet treat are found across the world! In Mexico, for instance, they’re known as ‘pinguinos’
GLUTEN FREE & KETO HOSTESS CUPCAKES
COURSE: DESSERT CUISINE: AMERICAN KEYWORD: GLUTEN FREE, KETO, LOW CARB PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES SERVINGS:
CUPCAKES CALORIES: 285 KCAL
These gluten free and keto hostess cupcakes likely need no introduction! Think a deliciously tender low carb chocolate cupcake, all filled up with a scrumptious vanilla buttercream and dipped in a chocolate glaze!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
INGREDIENTS
FOR THE CHOCOLATE CUPCAKES
48 g almond flour
18 g golden flaxseed meal finely ground
8 g coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
56 g unsalted grass-fed butter
2 tablespoons heavy cream
40 g cocoa powder
1/4 teaspoon kosher salt
1/3-1/2 cup xylitol allulose or erythritol*
2 eggs
FOR THE VANILLA FILLING
56 g unsalted grass-fed butter at room temperature**
2-4 tablespoons powdered erythritol to taste
pinch kosher salt
1 teaspoon vanilla extract or vanilla bean powder
heavy cream as needed
FOR THE CHOCOLATE GLAZE
2-3 tablespoons heavy cream as needed
60 g Lily's Sweets dark chocolate bar
2 teaspoons unsalted grass-fed butter
METRIC - US Cups
INSTRUCTIONS
FOR THE CHOCOLATE CUPCAKES
Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside.
Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.
Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.
Bake for 14-17 minutes, or until a toothpick inserted comes out clean. Always keep in mind, however that your cupcakes will continue to cook while cooling!
Allow to cool for at least 15 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set. Keep stored in an airtight container for 3-4 days.
FOR THE VANILLA FILLING
Add the butter, sweetener and salt to medium bowl and cream with an electric mixer for 6-9 minutes until light and fluffy. Mix in vanilla extract and feel free to add a little heavy cream (about a tablespoon), for a lighter filling.
FOR THE CHOCOLATE GLAZE
Heat the cream until it just begins to bubble, add in the chocolate and remove from heat. Stir until melted and add in the butter. Sugar free chocolate sometimes needs a little more heat and heavy cream to reach the right consistency, so feel free to use a water bath if need be.
TO ASSEMBLE
Cut a hole onto the top of each cupcake with a paring knife or a cutter, keeping the cutout. Pipe (or spoon!) a dollop of vanilla buttercream onto each cupcake, close with reserved cutout and dip in the chocolate glaze. Pipe a swirly squiggle across the top and enjoy!
