Ingredients:

  • 1 ½ cups Almond Flour, finely ground
  • ½ cup Coconut Flour
  • ¾ cup Keto Sweetener Blend (Erythritol/Monk Fruit), Granulated
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Xanthan Gum
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • 4 Large Eggs, room temperature
  • ½ cup Sour Cream or Full-Fat Greek Yogurt
  • 1 teaspoon Vanilla Extract (Cake)
  • 8 ounces Cream Cheese, full fat, softened
  • ¼ cup Unsalted Butter, softened (½ stick)
  • 1 cup Powdered Keto Sweetener (e.g., Swerve Confectioners), Sifted
  • ½ teaspoon Vanilla Extract (Frosting)
  • 1–2 Tablespoons Heavy Cream (optional, as needed)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the muffin tin with 12 paper liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum, all the spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk well to break up any lumps.
  3. Cream Wet Ingredients: In a separate large bowl, cream the softened butter and the granulated sweetener until light and fluffy (about 3 minutes).
  4. Add Eggs and Moisture: Beat in the eggs, one at a time. Stir in the vanilla extract and sour cream/yogurt until just combined. Scrape down the sides of the bowl.
  5. Mix Batter: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Do not overmix.
  6. Fill Liners: Use a scoop to divide the batter evenly among the 12 cupcake liners, filling each approximately ¾ full.
  7. Bake: Bake for 22–25 minutes, or until the tops are golden and firm and a skewer inserted into the centre comes out clean.
  8. Cool: Allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack. Cool completely (approx. 45 minutes) before frosting.
  9. Whip Butter and Cheese: For the frosting, in a clean bowl, use an electric mixer to beat the softened cream cheese and butter until smooth, light, and lump-free (about 2 minutes).
  10. Incorporate Sweetener: Gradually add the sifted powdered keto sweetener and vanilla extract. Start on low speed, then beat until the frosting is voluminous.
  11. Adjust Consistency: If the frosting feels too stiff for piping, add heavy cream one tablespoon at a time until the desired silky consistency is reached.
  12. Decorate: Pipe or spread the frosting generously onto the completely cooled Keto Spice Cake Cupcakes.