Low Carb Sugar-Free Sparkling Champagne Cupcakes
Servings 12 cupcakes
Calories 162kcal
Ingredients
- 2 eggs
- 1/2 cup unsalted butter (room temperature) or coconut oil or vegan butter
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia or see swaps above
- 1/3 cup champagne I used Prosecco
- 1 1/4 cup almond flour or sunflower seed flour
- 1/4 cup coconut flour
- 1/4 cup vanilla protein powder or unflavored protein powder
- 1/2 cup Monk Fruit Allulose confectioners sweetener (sugar free powdered sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Sugar Free Vanilla Buttercream Frosting
Instructions
- Preheat the oven to 325 degrees F.
- Place the first 5 ingredients into a stand mixer with the paddle attachment and blend on medium speed or use a large mixing bowl and hand electric mixer, until well combined. Set aside.
- Whisk the remaining dry ingredients together in a medium bowl.
- Pour the dry into the wet ingredients in the bowl of a stand mixer or bowl with electric mixer and blend until smooth.
- Place cupcake liners into a 12 capacity muffin pan.
- Spray each cupcake liner with olive oil or coconut oil cooking spray.
- Divide cupcake batter, a little more than half way up for each muffin cup.
- Bake for 20 minutes or until they bounce bake to the touch.
- Allow to cool completely before adding any creamy frosting using a piping bag or tool.
- Enjoy!
- Storage: Place cupcakes in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition Information on recipe card below does not include homemade buttercream frosting or cream cheese frosting if you prefer to use that.
Net Carbs: 2g
This recipe was first published in December 2016 and updated with video in 2020.
Nutrition
Serving: 1cupcake | Calories: 162kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 276IU | Calcium: 45mg | Iron: 1mg