Ingredients
- [Cupcake Batter] 2 Large Egg
- [Cupcake Batter] 1/2 cup Mayonnaise
- [Cupcake Batter] 1 tbsp Vanilla Bean Paste
- [Cupcake Batter] 1 3/4 cup Almond Flour
- [Cupcake Batter] 1/2 cup Erythritol
- [Cupcake Batter] 1/4 tsp Salt
- [Cupcake Batter] 2 tsp Baking Powder
- [Vanilla Cream Cheese Frosting] 4 oz Cream Cheese
- [Vanilla Cream Cheese Frosting] 1/4 cup Powdered Erythritol
- [Vanilla Cream Cheese Frosting] 3 tbsp Heavy Cream
- [Vanilla Cream Cheese Frosting] 1/2 tsp Vanilla Extract
Instructions
- Preheat oven to 350F while gathering your ingredients.
- In a medium-sized bowl, mix the eggs, mayonnaise and vanilla bean paste.
- You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.
- In another bowl, mix together the almond flour, erythritol, salt, and baking powder.
- Slowly whisk the batter into the almond flour. If you have a hard time mixing them together, just use the hand blender until it is smooth.
- The mixture will seem a little dry when it’s mixed, but this is normal.
- Using a ¼ cup measure, spoon out eight servings into a lined muffin or cupcake pan.
- Bake for 20-25 minutes at 350F or until they’re lightly browned on top. Frost after they have cooled.