January 17, 2019

The best low carb and sugar free vanilla, white cupcakes!

This is a recipe I've used for years, and posted previously on An American Housewife and even made into a cake I served to my parents (not doing low carb or sugar free) and my Dad couldn't believe it was wheat and sugar free.  However, the original recipe uses Carbquik, which thousands of people love and use regularly but I am one of those weirdos that can taste carbolose in items even in small amounts (along with coconut flour and soy protein, among other things) and I don't care for it.  I can eat it in this cake, as it's not too strong of a flavor to me, but most people can't taste anything in particular so I absolutely would suggest you TRY Carbquik if you haven't.  You might find you love it. Here is a link:  Carbquik Baking Mix

And here is one of the previous posts showing the cake I made for my parents Anniversary from the original recipe.  (Previous recipe using Carbquik here)

To make the cupcakes this time, I substituted the coconut flour and Carbquik for a mixture of almond flour, whey protein powder, a tiny bit of coconut flour, a little xanthan gum and because I am not allergic to wheat, I added a tablespoon of wheat germ.  If your cake batter is a little thin, add more almond flour or whey protein powder, or even a tablespoon of coconut flour (but wait a few minutes after stirring to give the coconut flour time to thicken it up as it thickens upon sitting for 4-5 minutes).

White Cake - Low Carb and Sugar Free

1/2 c butter, soft
8 eggs
1 c equivalent to sugar of natural sweeteners - mix 2 for best flavor (Just Like Sugar, Ideal, etc)
10 drops liquid sweetener (They stopped making my favorite brand but use your favorite)
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
2/3 c (not quite heaping) almond flour
1/2 t xanthan gum
1 T wheat germ
1 1/2 T coconut flour
1/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder

Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy.
In another bowl place the dry ingredients.
In a large mixing bowl beat the butter and the sweeteners; Beat until fluffy.
Add the eggs by pouring them in as the mixer is running on low. Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.

Place in 2 round 8" or 9" pans sprayed or oiled - or parchment lined (my favorite way) or about 15-ish cupcake tins lined with paper cupcake liners.  Bake at 350F for approximately 18 minutes for cupcakes or 30-40 minutes for cakes until the center is set. Let cool about 10 minutes so you can remove it easily from the pan. Invert it onto a platter and let cool completely before frosting and serving.

You can use any icing or frosting you wish.

I tested a 'new' recipe for these that uses non-fat dairy creamer and a base cooked on the stove.  I hated it.  I make a similar version using milk, and I know the non-dairy creamer version was an attempt to be dairy free (not important to me but I like testing recipes) and it tasted exactly like... non dairy creamer.  I couldn't stomach it.  I tried to save it with other ingredients but I finally put it into a ziplock and stuck it in the freezer to deal with later.


Instead, I whipped up a stick of butter, 2 oz. cream cheese, 2 t vanilla and about 1/2 cup of natural sweetener and just used that to frost the cupcakes.  An old standby, but it works every time.  Just keep tasting it to get the amount of sweetness and vanilla you like.  You'll have to double this to make enough to ice all the cupcakes if you using a bag and frosting tip.  If you just frost with a butter knife and 'smear' some on you can probably get all the cupcakes iced out of this.

You also might like this butter creme version: Sugar Free and Low Carb Frosting

Out of the oven - VERY GOOD PLAIN TOO!  You don't have to frost or ice them, although they are 'prettier' with frosting, they are fine as they are.  I left a few plain but frosted the rest. 

One of my cooling racks....
This angle shows how the eggs in the recipe help them to rise.  It's usually hard to get almond flour baked goods to rise but these did beautifully.

A simple frosting in a bag and tip... quickly transforms them from plain to pretty.

You might also be interested in these related items - available through Amazon - although I can find the IsoPure at our local GNC sometimes - it's cheaper on Amazon at least for us - (by about $10).

Carbquik Biscuit and Baking Mix

Carbalose - In most recipes, Carbalose behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fibre carbohydrates.

Carbalose is as close to real flour as you can get without being real flour.  Carbalose is made through a unique process and contains Enzyme-Modified Wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fat, or saturated fat products.
Carbquik will work in almost any recipe calling for traditional bake mix. It can be used in pancakes, biscuits, waffles, pizzas, and just about any other baked product. You can even fry with it (don't try that with other low-carb bake mixes).

  Since Carbquik is made from wheat, products made with it taste just like products made using flour or other bake mixes. It's even lower in sodium and calories. Not only that, but most Carbquik recipes have 3 net carbs or less per serving!

IsoPure Low Carb and Sugar Free Vanilla Whey Protein Powder

Organic Coconut Flour by Anthony's

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