Topped with a low carb buttercream frosting, these cupcakes are a tasty low carb treat!

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 5 large eggs
  • 125ml sour cream
  • 1 tbsp vanilla extract
  • 60ml water
  • 12 drops red food colouring
  • 250g almond flour
  • 2 tsp sweetener
  • 3 tsp unsweetened cocoa powder
  • 1 tsp baking powder


Buttercream frosting:

  • 4 tbsp butter, softened
  • 225g cream cheese, softened (full fat)
  • 2 tbsp sweetener
  • 1 tbsp vanilla extract


To make the cupcakes:

Preheat oven to 180C. Line 8 muffin cups with cupcake holders.

In a bowl, beat eggs until frothy. Add the sour cream, vanilla extract, water and food colouring to the bowl; combine. 

In another bowl, add the almond flour, sweetener, cocoa powder and baking powder. Mix the dry ingredients into the wet ingredients and combine well. 

Pour the batter into the cupcake holders, filling 2/3 full. Bake 30 - 35 minutes until done. Insert a toothpick into centre and it should come out clean. Let cool before frosting.


To make the buttercream frosting:

Beat all the ingredients with a  mixer until light & fluffy. Spread onto the cupcakes.


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