SUGAR FREE ANGEL FOOD CUPCAKES & CHANTILLY CREAM
Prep time
Cook time
Total time
Whether you have them on their own, with the cream topping and with or without a cookie snowflake on top, you will love these cloud puffs.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic.Low Carb. Sugar Free. Grain Free. Gluten Free. Low Calorie.
Yield: 6
Ingredients
For Angel Cupcakes:
- 3 large egg whites
- ¼ tsp cream of tartar
- 30g erythritol
- ½ unwaxed lemon (juice and zest)
- 35g fine almond flour
For Chantilly Cream:
- 160g whipping or double cream
- 1.5 TBSP Sukrin icing 'sugar' (or Make your Own)
- ⅛ tsp vanilla extract
- blue food colouring
For Snowflakes:
- 25g fine coconut flour
- 10g unsalted butter (room temperature)
- 1.5 TBSP erythritol
Instructions
Angel Cupcakes:
- pre-heat oven to 140°C fan (160°C static)
- whisk egg whites until they start to foam, then add cream of tartar and whisk again to incorporate.
- when the meringue begins to stiffen, add lemon juice and zest, plus ½ the erythritol, and continue to whisk until glossy with soft peaks (not powdery).
- mix almond flour and the remainder of erythritol, breaking up any lumps (best if sifted), and fold it gently into the meringue.
- line a 6-hole muffin/cupcake bakeware (I used silicone, but tin is fine) with paper liners, and spoon in the meringue mixture equally, without pressing down or flattening.
- place the cupcakes over a rack on the lowest oven position and bake for 20-25 minutes until golden (watch carefully after 20 mins).
- remove from oven and let cool (expect them to shrink).
Snowflakes:
- pre-heat oven to 180°C static.
- mix all ingredients and flatten the dough.
- cut out snowflake shapes (I used THESE cookie cutters - smallest size), place them on a silicone baking mat and chill for 10 minutes.
- once chilled, bake the snowflakes for about 5-8 minutes until the tips start to brown.
- let cool completely before handling.
Chantilly Cream:
- chill cream and mixing bowl, then whip until it starts to become dense.
- add vanilla extract and half of the icing sugar, plus food colouring; whip again, then add the other ½ of icing sugar; stop whipping when soft peaks form.
To complete:
- spoon Chantilly Cream into a piping bag with your choice of nozzle (I used a close-star nozzle size 2D) and decorate your Angel cupcakes before topping with a snowflake.
Notes
You can replace the cream of tartar with ½ tsp ACV (apple cider vinegar).
You can swap lemon zest and juice for 1 tsp vanilla extract if you want classic Angel Food Cupcakes.
You should obtain 20-25 little snowflakes, depending on how thinly you manage to roll out the dough.
I recommend not removing the paper liners in advance: when ready to serve, place on individual dessert plates and let your guests peel the liner sides down before enjoying.
Macros are for each complete cupcake, including cream topping and 1 star.
Metric kitchen scales are incredibly easy to use and very accurate. THIS is the one I use.
You can swap lemon zest and juice for 1 tsp vanilla extract if you want classic Angel Food Cupcakes.
You should obtain 20-25 little snowflakes, depending on how thinly you manage to roll out the dough.
I recommend not removing the paper liners in advance: when ready to serve, place on individual dessert plates and let your guests peel the liner sides down before enjoying.
Macros are for each complete cupcake, including cream topping and 1 star.
Metric kitchen scales are incredibly easy to use and very accurate. THIS is the one I use.
Nutrition
Serving: 1 cupcake Calories: 197 Fat: 19g Net Carbs: 1g Protein: 5g
Recipe by Queen Keto at https://queenketo.com/sugar-free-angel-food-cupcakes-chantilly-cream/