Traditional Cupcakes
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Traditional Cupcakes
Print Recipe
Keto cupcakes are a delicious no-brainer.
Traditional Cupcakes
Votes: 1
Rating: 2
Rate this recipe!
Course Snack
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 30 minutes
Servings
7 servings
Ingredients
CAKE
  • 2 cups blanched almond flour
  • 2 tbsp grass-fed butter softened
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 1/2 tsp nutmeg ground
  • 1/2 tsp baking powder
FROSTING
  • 4 oz full-fat cream cheese softened
  • 4 tbsp grass-fed butter softened
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 6 tbsp sugar-free chocolate chips optional
Course Snack
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 30 minutes
Servings
7 servings
Ingredients
CAKE
  • 2 cups blanched almond flour
  • 2 tbsp grass-fed butter softened
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 1/2 tsp nutmeg ground
  • 1/2 tsp baking powder
FROSTING
  • 4 oz full-fat cream cheese softened
  • 4 tbsp grass-fed butter softened
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 6 tbsp sugar-free chocolate chips optional
Traditional Cupcakes
Votes: 1
Rating: 2
Rate this recipe!
Instructions
  1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the flour, butter, eggs, almond milk, Swerve, nutmeg, and baking powder. Mix thoroughly. Working in batches if needed, transfer this mixture into a well-greased, Instant Pot–friendly muffin (or egg bites) mold.
  2. Place the pan onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 30 minutes on high pressure, and let cook.
  3. While you wait, in a large bowl, combine the cream cheese, butter, whipping cream, vanilla, Swerve, and chocolate chips. Use an electric hand mixer until you achieve a light and fluffy texture. Place frosting in refrigerator.
  4. Once the cupcakes are cooked, let the pressure release naturally, for about 10 minutes. Then, switch the pressure release to Venting. Open the Instant Pot, and remove the pan. Let cool, top each cupcake evenly with a scoop of frosting.
Recipe Notes

Nutrition Facts
Amount per serving (2)
Calories 219
Total Fat 22.3g
Total Carbohydrate 2.8g
Dietary Fiber 0.8g
Total Sugars 0.6g
Protein 3.3g

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