Low Carb Sweet Potato Muffins
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I recently began selling low carb sweet potato cupcakes with cream cheese frosting in my bakery as a transition from summer into fall. While sweet potatoes aren’t exactly a low carb food, each cupcake contains only 1/12 of a sweet potato, adding less than 2 net carbs).
This is a great option to pumpkin cakes because some people simply hate pumpkin but love sweet potatoes.
I ran out of these at my bakery and a customer was disappointed.
This low carb sweet potato cupcakes recipe uses a medium sweet potato mixed with some cinnamon and low calorie maple syrup (although you could use some maple extract instead) and a dash of nutmeg, and a squeeze of orange (if you have one).
The spices are a lot more subtle than a spice cake, but there’s just enough of a hint of spice to marry well with a cream cheese frosting.
The sweet potato can be microwaved or baked in the oven whole, cooled and then mashed with the spices and flavorings. It’s then added to my basic keto vanilla batter. This recipe will make two sweet potato loaves, a six-inch triple cake, a double 8 inch cake or 12 large muffins.
Ingredients
- almond flour
- coconut flour
- sweetener of choice (erythritol or allulose)
- eggs
- sweet potato
- baking powder
- xanthan gum
- avocado oil
- cinnamon
- coconut milk or almond milk
- tart shaped liners (for a flat cupcake)
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More Related Recipes from Spinach Tiger
- Sugar Free (Candied) Stove Top Sweet Potatoes
- Low Carb Sweet Potato Biscuits
- Keto Pumpkin Cupcakes
- Sweet Potato Sausage Breakfast Casserole
- Sweet Potato Sausage Frittata
- Kale and Sweet Potato Salad (a family favorite)
- Baked Sweet Potato Fries
Low Carb Sweet Potato Cupcakes
Equipment
- cupcake liners
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric optional
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons cinnamon
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1/4 cup coconut or almond milk if needed
- 1 teaspoon vanilla extract
- 1 small sweet potato
- 3 drops orange extract see notes
- 6 drops maple extract
Cream Cheese Frosting (OPTIONAL)
- 1 cup Swerve Confectioner's Sweetener
- 1 cup butter
- 8 ounces cream cheese
- 1/4 teaspoon salt
- 3-5 drops maple extract if desired
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve granulalated Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well
- Stream in avocado oil.
- Add sweet potato mixture.
- Add in dry ingredients. Mix on low until just incorporated.
- Fill each one. This is 12 servings.
- Bake for 20 to 25 minutes. Inside temperature should reach 207 degrees F.
- Cool completely. Top with Swerve Confectioner's or Cream Cheese Frosting below as an option.
Cream Cheese Frosting (OPTIONAL)
- Make sure butter and cream cheese are at room temperature. You will want both to be about 70 degrees F. Whip butter first for a few minutes on low and then add cream cheese half at time. Add extracts and salt. Keep on low. Don't over-mix or frosting can get grainy.
- Top cupcakes with frosting. Keep refrigerated. These freeze really well. To defrost, put in the refrigerator a day ahead. Or, if you want to eat right away, set out on counter for about an hour.You can also freeze the sweet potato cupcakes without frosting, but don't stack without putting parchment between them.
Notes
Nutrition
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