Keto Raspberry Cream Cheese Cupcakes | Quick & Easy | So Yummy

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Almond flour (https://amzn.to/3WVGirK)
Coconut flour (https://amzn.to/3LCAONf)
Monk fruit (https://amzn.to/4dbgYV4)
Powdered sweetener (https://amzn.to/3zVpQjz)
Cupcake liners (https://amzn.to/3zVpQjz)
Muffin liners (https://amzn.to/3PkzAbz)

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This recipe is based on my raspberry cream cheese cake. I turned it into cupcakes and made them look so festive with fresh raspberry, rosemary and powdered sweetener.

These cupcakes are so soft, moist, a little tangy from the raspberries and incredibly delicious. Most importantly, it is so quick and easy to make.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total servings = 16]
NUTRITION INFO PER SERVING
Total carb = 3.9 g
Dietary fiber = 1.9 g
Net carb = 2.0 g
Calories = 173
Total fat = 15.8 g
Protein = 4.1 g

DRY INGREDIENTS
Almond flour = 240 g (2 cups)
Coconut flour = 60 g (1/2 cup)
Other flour options
1. Solely coconut flour = 120 g (1 cup)
2. Solely almond flour = 480 g (4 cups)
Baking Powder = 12 g (3 tsp)
Baking Soda = 2 g (1/2 tsp)
Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)
Salt = 1/2 tsp
Powdered sweetener for dusting (optional)

Fresh raspberries = 150 g / 1 cup (Wash and dried)
Coconut flour = 1 tbsp (Mix both ingredients together then set aside. This step is to prevent the raspberries from settling at the bottom)

WET INGREDIENTS
Unsalted butter (room temperature) = 120 g / 1/2 cup
Cream cheese (room temperature) = 150 g / 2/3 cup
Whole eggs (room temperature) = 3 large (170 g)
Whipping cream (room temperature) = 240 ml / 1 cup (OR Yogurt/Coconut/Sour Cream)
Vanilla extract = 2 tsp

DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. Mix all the dry ingredients (except the monk fruit) in a bowl then set aside.
4. In another bowl, add the butter, cream cheese, sweetener and whisk with a handheld mixer at medium speed until light, fluffy and pale in color.
5. Add the eggs, one at time and whisk to combine.
6. Add the vanilla extract, whipping cream and whisk to combine.
7. Add the dry ingredients and mix with a spatula to combine. The batter is quite thick.
8. Finally, add the fresh raspberries and mix gently to combine.
9. In the video, I used a mix of medium and big firm paper cups. This recipe yields about 16 medium cupcakes.
10. Fill the paper cups with the batter until 3/4 high then spread evenly.
11. Bake for 15 to 20 minutes or until a toothpick comes out clean.
12. Cool completely.
13. Garnish with fresh rosemary and fresh raspberries for a festive look. Then dust with powdered sweetener.
14. These cupcakes can be refrigerated for up to a week or frozen for up to a few months.

NOTE
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