Keto CupCake: Discover 30 Easy to Follow Ketogenic Cookbook CupCake recipes for Your Low-Carb Diet with Gluten-Free and wheat to Maximize your weight loss

By Stephanie Baker

Would you like to own a book that includes a ton of delicious recipes that are allowed on your keto diet plan?

Are you on the ketogenic way of life and enjoy CupCakes but need more to add to your special collection?

Have you reached your limit for seeking new keto recipes to only find they are not keto-friendly?

 

No matter how busy you are, preparing a healthy and balanced meal should be your first priority. If you wish to succeed in your health and fitness goals, you can begin by enjoying healthier choices in the dessert line by better understanding how they are properly prepared. Keto CupCake includes more than 30 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results. Oh, how sweet it is!

 

If that isn't enough to tempt you; try one of these delicious treats when you purchase your new cookbook:

 

Start by adding this Ketogenic Treats Cookbook to your personal library today! Be watchful for upcoming books with tons of new recipes! Have a new sweet treat every day!

 

Pick up your copy of this fully illustrated cookbook and start making mouth-watering sweet desserts and snacks that won't make you feel guilty today!

• Language: English
• Publisher: Stephanie Baker
• Release date: Jan 1, 2021
• ISBN: 9781393194569

Book preview

1

COCONUT FLOUR AND BLUEBERRY MUFFINS

35 minutes

Servings 8

INGREDIENTS

3/4 cup / 75g coconut flour

6 eggs

1/2 cup / 100 g coconut oil, melted

80ml unsweetened coconut or almond milk

1/2 cup / 75g of fresh blueberries

1/3 cup / 40 g granulated sweetener (as fed) or more, to taste

1 teaspoon of vanilla extract or vanilla powder

1 teaspoon of baking powder

PREPARATION

Preheat the oven to 180 degrees Celsius / 356 degrees Fahrenheit.

Sift the coconut flour into a bowl.

Add all ingredients except blueberries and mix well.

Add the blueberries and save some for garnish.

Line a muffin mold with paper cups and fill each cup with batter halfway.

Place the remaining blueberries on top of the muffins.

Bake at 180 degrees Celsius for about 25 minutes or until the surface is golden brown.

DEGREES

For an even lighter batter, you can separate the eggs and beat the egg whites until stiff peaks form. Incorporate the egg whites after mixing the batter. Then add the blueberries last.

If you tend to detect an egg flavor in low-carb baked goods, you can omit 2-3 egg yolks.

You can use frozen blueberries, but fresh ones will blend better and become less mushy.

NUTRITION

Calories: 216 kcal

Total carbohydrates: 7.7 g

Protein: 7.1 g

Fat: 17.1 g

Fiber: 4.3 g

Sugar: 1.7 g

2

STRAWBERRY MUFFIN KETO

30 minutes

Servings 4

INGREDIENTS

3 large eggs

1/2 cup of Monk Fruit Erythritol or Erythritol or Xylitol

1/3 cup unsweetened vanilla almond milk

1/3 cup of coconut oil, melted

2 1/2 cups of almond flour

2 teaspoons of baking powder

1 cup of fresh or thawed strawberries (6 ounces)

PREPARATION

Preheat the oven to 180 ° C. Line a 12-hole muffin pan with muffin paper or grease with cooking spray if you prefer. Set aside.

In a medium bowl, whisk together the eggs, unsweetened sweetener of your choice, unsweetened almond milk, and melted coconut oil. Make sure all ingredients are at room temperature. If you are using cold eggs that have just been taken out of the refrigerator, they will solidify the coconut oil creating lumps of oil. Otherwise, use butter to prevent this from happening.

Add the baking powder and almond flour, 1/2 cup at a time, stirring to gently incorporate the flour to avoid lumps.

Add the diced strawberry, if using frozen strawberries be sure to defrost them. This removes the juice to prevent the muffin batter from getting too wet.

Evenly transfer the muffin batter to a 12-muffin tin. I used a mechanical ice cream scoop to be precise and make sure each muffin