Keto Blueberry Cupcakes Test 2

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/BljBhTmFJVS/

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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
• 3 g (1 tsp) vanilla
• 25 g blueberry juice
• 6 g (1 Tbsp, 1 medium) lemon zest

Add-ins:

• 45 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 add-in 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 20-25 min, or until center springs back to the touch.

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Notes:
I retested the previous blueberry cupcake recipe with less sweetener, and I like this version a lot; possibly even my go to! These kept their dome shape much better. Cupcakes were moist and fluffy. These can definitely be served as “breakfast muffins”. You can increase the sweetener amount to make it more cupcake/dessert-like, and also frost them. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.