Bamboo Fiber Low Net Carb Cupcake Recipe - Made of Bamboo Flour, Keto And Gluten Free
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Tender and fluffy, these Cupcakes taste absolutely heavenly, even your non-keto friends will ask for seconds of. So get your mixing bowls out and preheat your oven, it's time to bake these cupcakes :).
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
50g unsalted butter
40g bamboo baking flour (32g bamboo fiber and 8g powdered whole psyllium husk)
1.5 tsp baking powder
a pinch salt
45g sweetener (stevia erythritol)
6 eggs
2 tsp vanilla extract
120g coconut milk
8oz (223g) room temperature cream cheese
1 stick (112g) room temperature unsalted butter
1/4 (45g) cup powdered sweetener
1 tsp vanilla extract
a pinch salt
Steps:
Melt 50g of unsalted butter.
Measure dry ingredients:
40g of bamboo baking flour (32g of bamboo fiber and 8g of powdered whole psyllium husk),
1.5 tsp of baking powder,
a pinch of salt and
45g of sweetener (stevia erythritol).
Mix them well.
Beat 6 eggs with an electric mixer on high speed for about 5 minutes.
Sift in the dry ingredients and beat at low speed, just until the flour is mixed in.
Scrape down the bowl as needed.
Then add 2 tsp of vanilla extract,
120g of coconut milk and
the melted butter.
Use a rubber spatula to fold the mixture a couple of times.
Preheat the oven to 350F (175C).
Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake at 350F (175C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the oven then transfer to a wire rack and cool completely before frosting.
Make the frosting:
Beat 8oz (223g) of room temperature cream cheese and 1 stick (112g) of room temperature unsalted butter together on medium-high speed until smooth (about 2 minutes).
Add 1/4 (45g) cup of powdered sweetener,
1 tsp of vanilla extract and
a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
Pipe the cheese cream on top of the cupcakes.
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Ooo, I can just taste that moist and delicious cupcake with its creamy frosting! Thank you, Melinda ❤️
Ooooh yummo 😋😋 Thanks Melinda ❤️
I made these and they were amazing, even though I forgot to add in the coconut milk. ? My son even liked them and he hates anything keto. They turned out so soft.. I’m going to make another batch with the milk this time and to see what I’m missing. 😅
What kind of coconut milk? Canned or more like a carton like almond milk is? Thanks!!
6 eggs? Does that impact the taste and make it "eggy"?
Hi. What size eggs do you use and what country are you in because egg sizes mean different weights in different countries too? Thanks.
Hi. Large size (Usa). A large egg weighs about 50g (without shell).
Thank you. I made these tonight using 5 UK large eggs (our large eggs weigh more) and they are great. Love the texture! @@BambooLoveChannel
Super tasty recipe yummy 👌👌😋😋❤️
That’s a lot of eggs, can you taste them at all?
I have 20 (375g) bags of bamboo fiber and whole psyllium husks and 7 bottles of different LorAnn bakery emulsion flavors..... looks like I am gonna have some fun with this.
Muchisimas gracias por la mágnifica receta. La tendré que hacer. 💖
What are the nutritional values
Soooo good ❤❤❤❤
What size piping tip are you using for the frosting?
looks great