Certainly! Here's a simple and delicious recipe for keto cream cheese cupcakes:
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon lemon zest (for added flavor)
Instructions:
Preheat your oven to 325°F (165°C). Line a muffin tin with silicone or parchment paper liners.
In a mixing bowl, beat the softened cream cheese and granulated erythritol together until smooth and creamy.
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Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and lemon zest (if using), until well combined.
Spoon the batter evenly into the prepared muffin tin, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until the cupcakes are set and slightly golden around the edges.
Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes.
Once cooled slightly, transfer the cupcakes to a wire rack to cool completely.
Refrigerate the cupcakes for at least an hour before serving to allow them to firm up.
Serve chilled and enjoy your keto cream cheese cupcakes!
These cupcakes are rich, creamy, and perfectly sweetened for a delightful keto-friendly treat. Feel free to customize them by adding your favorite toppings or flavors, such as sugar-free berry compote or a dollop of whipped cream.
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