Traditional Cupcakes
Keto cupcakes are a delicious no-brainer.
Servings Prep Time
7servings 5minutes
Cook Time
30minutes
Servings Prep Time
7servings 5minutes
Cook Time
30minutes
Ingredients
CAKE
  • 2cups blanched almond flour
  • 2tbsp grass-fed buttersoftened
  • 2 eggs
  • 1/2cup unsweetened almond milk
  • 1/2cup Swerveconfectioners (or more, to taste)
  • 1/2tsp nutmegground
  • 1/2tsp baking powder
FROSTING
  • 4oz full-fat cream cheesesoftened
  • 4tbsp grass-fed buttersoftened
  • 2cups heavy whipping cream
  • 1tsp vanilla extract
  • 1/2cup Swerveconfectioners (or more, to taste)
  • 6tbsp sugar-free chocolate chipsoptional
Instructions
  1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the flour, butter, eggs, almond milk, Swerve, nutmeg, and baking powder. Mix thoroughly. Working in batches if needed, transfer this mixture into a well-greased, Instant Pot–friendly muffin (or egg bites) mold.
  2. Place the pan onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 30 minutes on high pressure, and let cook.
  3. While you wait, in a large bowl, combine the cream cheese, butter, whipping cream, vanilla, Swerve, and chocolate chips. Use an electric hand mixer until you achieve a light and fluffy texture. Place frosting in refrigerator.
  4. Once the cupcakes are cooked, let the pressure release naturally, for about 10 minutes. Then, switch the pressure release to Venting. Open the Instant Pot, and remove the pan. Let cool, top each cupcake evenly with a scoop of frosting.
Recipe Notes

Nutrition Facts
Amount per serving (2)
Calories 219
Total Fat 22.3g
Total Carbohydrate 2.8g
Dietary Fiber 0.8g
Total Sugars 0.6g
Protein 3.3g