Best 2 Low Carb Breakfast Cupcakes Recipes
Kick-start your day with a delightful and nutritious breakfast treat! Our low-carb breakfast cupcakes are a culinary symphony of flavors, offering a guilt-free indulgence for health-conscious individuals. These delectable morsels are not just ordinary cupcakes; they are a wholesome and satisfying meal in a portable form. With a variety of recipes to choose from, you're sure to find the perfect cupcake to suit your taste buds. From savory spinach and feta to sweet and tangy blueberry, these cupcakes are sure to tantalize your taste buds. Each recipe is carefully crafted with wholesome ingredients to provide a balanced macronutrient profile. So, whether you're following a ketogenic diet or simply seeking a healthier way to start your day, grab your apron and embark on a culinary journey with our low-carb breakfast cupcakes.
Check out the recipes below so you can choose the best recipe for yourself!
KETO VANILLA CUPCAKES
These keto cupcakes have a lovely vanilla flavor, and are so moist, fluffy and with a tender crumb, you won't believe they are low carb and sugar free! Easy and simple to make, these keto vanilla cupcakes are topped with a keto frosting!
Provided by Arman
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
- In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
- In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
- Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
- Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.
Nutrition Facts : ServingSize 1 cupcake, Calories 153 kcal, Carbohydrate 4 g, Protein 5 g, Fat 13 g, Sodium 189 mg, Fiber 2 g
LOW CARB BREAKFAST "CUPCAKES"
This is a recipe that I make from time to time when I NEED to go back to lo carbing. It is simple and lasts for a few days in a plastic container. You can reheat them, just remember to peel off the cupcake liner first, if it is metallic. Nuke it for a minute or less.
Provided by Fireflylover
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Place liners in Jumbo sized muffin baking tin.
- Fry Sausage in skillet.
- Rinse browned sausage under hot water to remove any excess grease and set aside.
- Beat all eggs and Half and Half together.
- Divide sausage between the 6 cupcake liners.
- Top each with a little cheese.
- Pour egg mixture on top until cups are about 3/4 full.
- Do not overfill or it will cook over the edge.
- Bake for 30 minutes or until well browned on top.
Nutrition Facts : Calories 395.5, Fat 34.2, SaturatedFat 14.7, Cholesterol 140.7, Sodium 793.6, Carbohydrate 5.6, Sugar 0.3, Protein 15.9
Tips:
- Use a muffin pan with silicone liners or grease the cups well to prevent the cupcakes from sticking.
- Do not overmix the batter. Overmixing can result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Conclusion:
Low-carb breakfast cupcakes are a delicious and satisfying way to start your day. They are easy to make and can be customized to your liking. With a variety of flavors and toppings to choose from, there is sure to be a recipe that everyone will enjoy.
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