Keto Blueberry Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlV2AdQFXjO/

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Dry:

• 110 g keto flour
• 70 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 5 g (1.5 tsp) vanilla
• 25 g blueberry juice
• 2 g (1 tsp) lemon zest

Add-ins:

• 35 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 25-30 min, or until center springs back to the touch.

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Notes:
Re-did the strawberry cupcake recipe, and replaced with blueberries instead. Baked at 325 F. The original sweetener amount was 105 g. I found that way too sweet! Maybe try cutting it down to 70 g. I increased the lemon zest because blueberries and lemon zest are 👌. This gave them a really nice zing! Cupcakes were moist and fluffy. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.