Low Carb Sweet Potato Cupcakes
Sugar free, grain free, Low Carb Sweet Potato with Cream Cheese Frosting
Servings: 12 Muffins
Calories: 190kcal
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
NET CARBS: 2
The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk. Nutrition will vary if using a frosting.
Orange extract: You can use a squeeze of orange or some orange zest if you don't have extract.
Nutrition
Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g