Traditional Cupcakes

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Traditional Cupcakes
cuisine icon Cuisine
Modern
cuisine icon Course
Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 7 servings, baking powder, blanched almond flour, contributed, cook 30 min, easy, eggs, full-fat cream cheese, gluten free, grass-fed butter, heavy whipping cream, keto, low carb, modern, nutmeg, prep 5 min, pressure cook, snack, sugar-free chocolate chips, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler, unsweetened almond milk, vanilla extract

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
7 servings
Ingredients
  • 2 cups blanched almond flour
  • 2 tbsp grass-fed butter
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup Swerve
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 4 oz full-fat cream cheese
  • 4 tbsp grass-fed butter
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve
  • 6 tbsp sugar-free chocolate chips
Instructions
  • 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.
  • 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.
  • 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.
  • 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.
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