Keto Matcha Cupcakes are perfect for green tea lovers on a low carb diet!
Course Dessert
Cuisine American, Asian Fusion, gluten-free, Keto, Low Carb
Keyword green tea frosting, Keto green tea cupcakes, keto matcha cupcakes
Prep Time 14 minutesminutes
Cook Time 16 minutesminutes
Total Time 30 minutesminutes
Servings 10one cupcake
Calories 182kcal
Author Robin Gagnon
Equipment
Stand mixer
cupcake tin
cupcake liners
Ingredients
Cupcake Batter
1cupalmond flour 120g
¼cupflaxseed flour20g
1teaspoonmatcha powder
3tablespoonsof granulated stevia/blend
1teaspoonof baking powder
¼teaspoonof salt
3large eggs
½ cupof unsweetened almond milk
1tablespoonof coconut oilmelted
1teaspoonof pure vanilla extract
Frosting
5ozof cream cheesesoftened
1tablespoonof buttermelted
⅔cupof powdered sugar substitutesuch as swerve
2teaspoonmatcha powder
1teaspoonof vanilla extract
2tablespoonunsweetened almond milk -if necessary-
Instructions
Cupcakes
Preheat the oven to 375 degrees Place 10 cupcake liners in a baking tin, then set aside.
In a bowl whisk the dry ingredients, set aside.
In a separate bowl whisk the wet ingredients with an electric mixer for about two minutes.
Add the dry ingredients to the mix, continue whisking for another 2- 3 minutes.
With a spoon scoop the batter evenly among the lined cups.
Bake for 15- 18 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
Place them on a cooling rack and let them cool while you make the frosting.
Frosting
In a medium bowl add softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
Add the stevia, vanilla extract, continue whisking until you have an even creamy mixture. If the frosting is too dense add the tablespoon of almond milk one by one. Frosting should be creamy, but not runny.
Once you achieve the desired consistency, add matcha and whisk until it is well combined.
Fill a piping bag with the frosting.
Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle.
Store the cupcakes for in an airtight container.
Notes
Make sure cupcakes are cool before adding the frosting if cupcakes are hot frosting will melt. 5 carbs- 2 fiber = 3 net carbs per cupcake (Sweetener not included in calculation. It will either be zero, or sugar alcohol would be subtracted anyway)