The best thing about the keto diet is that cream is on the YES list so this is why we had to turn this keto cupcake recipe into butterfly cupcakes. We can also confirm that Carla is still lactose intolerant (HAHA).
This recipe is brought to you by our favourites SupaBarn. We’ve both already eaten one cupcake each and they are so freaking yum. Easy to make and just look how cute they are! We’ve also added the recipe to the Get Merry recipe app.
The first time we heard of the keto diet was back in 2014 when we attended Mark Sisson’s conference in California.
We heard 2 speakers talk about this keto thing, the first topic was on weight loss and the other was on treating illness with the keto diet. It all made sense to us… of course, we wanted to start eating keto right away (we were marketers dreams, you could sell us anything haha).
Since then we got some great advice, “Question Everything”.
Now, when we learn about new food and diet trends we’re a little slower to jump on the bandwagon.
Also, we both have somewhat addictive and obsessive natures… ESPECIALLY when it comes to diets. We spent way too many years obsessing about calories, numbers, trying all the diets along with disorderly eating. It’s exhausting thinking about it and this is why we now take a different approach. Read more about this HERE and HERE.
Now. We simply eat to feel good.
So this means we almost always stick to a real food diet. We choose to eat gluten free, refined sugar free with limited low fructose sweeteners, mostly dairy free (we’ve upped it lately), low fructose fruit like berries, heaps of veggies (probably not enough).
We get in tune with how we feel and how our bodies react to food.
It means Carla limits her dairy because she’s lactose intolerant. And Emma stays clear of gluten, coz I will look 7 months pregnant if I go there.
Anyway, the point is we have a more flexible approach to the way we eat now and realise that no set diet is perfect for everyone.
We also realised the diet obsession made us feel stressed. Not only does the feeling of stress suck, but it’s also the cause of many illnesses and just general low vibes (nah, thanks).
And we know people would look at our diets and be like
… ummm you call this flexible?
And yes we do! You should have met past Emma and Carla 😛
Ok, enough banging on about us, let’s get to the gooooods!
They taste as amazing as they look and they’re so simple to make! One of the easiest keto cupcake recipes Carla has ever made (I had the most important job… taste testing)!
Just look how cute they are! Carla has been wanting to make healthy butterfly cupcakes for so long and I love that she chose to make these cupcakes for her boyfriend’s birthday cake. Actually makes me laugh.
Also, Joel, if you read this… thank you, I have 2 keto cupcakes in the fridge. But I swapped them out for 3 strawberries, so no complaining ok.
If you make this epic super easy keto cupcake recipe let us know! Share a drool-worthy pic with us on social media. We love seeing your Instagram stories!
Emma + Carla
p.s don’t forget to check out the Get Merry recipe app. Find this easy keto cupcake recipe plus over 300 other delish as, easy as recipes!
STUFF YOU NEED
- 2 1/2 cups blanched almond meal
- 1/4 cup coconut flour
- 1/4 cup xylitol
- pinch of salt
- 1/2 cup coconut milk canned
- 150 g (5.2 oz) butter softened
- 4 eggs
- 2 tsp 100% vanilla extract
FOR THE FILLINGS
- 2 cups raspberries
- 1/4 cup chia seeds
- 4 tbs water
- 1 cup cream
- 2 tsp 100% vanilla extract
- Preheat oven to 180°C (350°F) and line muffin trays with patty cake cases.
- In a large bowl add the almond meal, coconut flour, xylitol and salt, mix well.
- In your blender or mix master, slowly whiz the coconut milk, butter, eggs and vanilla until smooth. It may curdle a little and this is ok. You didn't ruin it!
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Spoon out the batter into patty cases, fill them up to the 3/4 mark.
- Place into the oven for 20 minutes or until golden and cooked through.
- Allow to cool before turning out onto a wire rack.
- Meanwhile, make your jam! In a saucepan on medium heat, simply mix the raspberries, chia seeds, water and 1 tsp vanilla for 5-6 minutes until soft.
- Place into your blender and whiz on low speed until just smooth.
- Place into a jar and into the fridge to settle and cool.
- For the whipped cream, use your mix master, or blender on low speed to whip with 1 tsp vanilla extract. Simply whiz in your blender/mix master until soft peaks form and be sure to keep an eye on it, you don't want to over whip it!
PUT IT TOGETHER
- To make the butterfly cupcakes, carefully cut a 2cm circle from the top of each cupcake. Cut the tops in half and set aside.
- Spoon jam and cream into the top of the cupcake and then place the two halved cake pieces into the cream to create wings. SO CUTE!