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Vanilla Cupcakes


Cupcake Batter

  • 2 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon vanilla essence
  • 1 ¾ cups almond flour
  • ½ cup erythritol
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

Vanilla Cream Cheese Frosting

  • 4 ounces softened cream cheese
  • ¼cup erythritol, powder ed in a grinder
  • 3 tablespoons heavy
  • whipping cream
  • ½ teaspoon vanilla extract


  • Preheat oven to 350°F while gathering your ingredi- ents.
  • Mix the eggs, mayonnaise and vanilla essence in a medium size bowl. You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.
  • Mix together the almond flour, erythritol, salt, and baking powder in a separate
  • Slowly whisk the batter into the bowl of dry ingredi- ents. If you have a hard time mixing them together, just use the hand blender until it is smooth.
  • Using a ¼ cup measure, spoon out eight servings in- to a lined muffin or cupcake pan.
  • Bake for 20-25 minutes at 350°F or until they’re lightly browned on top. Frost after they have cooled.
  • To create frosting add the erythritol, heavy whipping cream, and vanilla extract to the softened cream cheese. Whip together using a hand mixer.


  •  329 Calo- ries
  • 30.84g Fats
  • 4.24g Net Carbs
  • 7.71g Protein.
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