Low Carb Vampire Bite Cupcakes
These Low Carb Vampire Bite Cupcakes are the keto Halloween treats of the season! They will spook everyone and taste great. Low in carbs, gluten free and sugar free. A vanilla cupcake, topped with a white chocolate cream cheese frosting, and dripping with raspberry coulis. Celebrate Halloween with these spooky treats!
Servings: 12 people
For the vanilla cupcakes
- 1/4 cup unsalted butter, melted and cooled
- 3/4 cup sweetener of choice (Swerve confectioners)
- 2 tsp vanilla extract
- 1/4 cup full fat sour cream (optional, but recommended. Keeps cupcakes moist!)
- 3 whole eggs, room temperature
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp baking soda
For raspberry filling and raspberry coulis
- 4 oz raspberries (fresh or frozen)
- 1/2 cup powdered erythritol (Swerve confectioners)
- 1-2 oz water (added slowly as needed)
For the cupcakes:
Preheat your oven to 350F. Line a muffin tin with muffin liners, and spray them with some non-stick spray, set aside.
In a large bowl, beat together your sweetener and butter until light and fluffy, about 10 minutes. Add in our sour cream and vanilla extract, then add in your eggs one by one until they are mixed well.
In a separate bowl, whisk together your almond flour, coconut flour, salt, baking powder, and baking soda. Add dry ingredients to the wet ingredients and combine until just mixed.
Spoon the batter into your muffin tin, filling each one about 3/4 of the way full.
Bake for 13-17 minutes, until the tops are golden brown. Remove from oven, and let cool for about an hour before frosting.
For the raspberry coulis:
In a small saucepan, simply combine raspberries with water and sweetener. You’ll want to cook over low heat until the raspberries soften, separate and release all of their liquid. Use a spoon or fork the mash the berries. This will take about 15-20 minutes.
Take metal strainer and separate the seeds away from the liquid. You can save the jammy/seed mixture if you want to put inside of the cupcakes, but it's totally optional. Otherwise, discard.
Constructing/assembling the cupcakes:
Once cupcakes have cooled, frost them with the cream cheese frosting.
*Optional step - if you want, you can create a hole in the center of the cupcake and fill it with the leftover jam from making the coulis.
Now, using a chopstick, gently create two holes side by side through the frosting that look like bites. Using a dropper or syringe, put enough raspberry coulis in there to create a dripping blood effect.
Store in the air tight container in the fridge for up to 5 days.
Calories: 240kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 377mg | Potassium: 48mg | Fiber: 4g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg