Keto cupcakes

**Eileen** · 05-28-2008, 12:18 PM

I tend to do everything at 200C (gas 6) unless otherwise stated. Personally, I reckon it's a question of hot oven, moderate or cool.

**tal1990** · 06-04-2009, 12:35 PM

i just bumping it beacuse its so legit and amazing and i tried it, but i didnt used oil and added 2 tablet splenda + pinch guar gum to thicken, its damn amazing! repped eillen

everybody should try it.

**TieDyeSmiley** · 06-30-2009, 09:31 AM

wow i finally made this...and wow it was great. i dont ahve the best vanilla whey so has a little whey taste at the end and wow it was awesome.

i used butter instead added just a pinch of vanilla extract, and a little bit of splenda.
also made icing.

2 tbsp pb
1 tsp unsweetned cocoa powder
2 tbsp splenda
4 tbsp heavy whipping cream
tasted pretty damn good

they are great with out the icing. yet next time i am gonna use my on strawberry whey

**ivoryce** · 10-01-2009, 07:26 PM

Ran across this thread and thought I'd update it with a link...

I made this "cake" a while back and recall it was quite good. I think I substituted the wheat flour with soy flour for less carbs and more protein, and it turned out like an angel food cake almost - i topped it with a strawberry sauce (made with splenda) and some lite cool whip, was SO good......

http://www.youtube.com/watch?v=AE-9bBaLrcc

**Dirty Diesel** · 10-13-2009, 02:20 PM

Just did the original cup cake deal.. and all I can say is wow... pretty amazing stuff.

I just have one question: What do you mean by "then fold in the egg white." I put the whole sha-bang in there. He he he.. may be that's the problem?

**Eileen** · 10-13-2009, 03:28 PM

Folding is where you add in the egg white (or add something to egg white) by doing a sort of figure 8 with your wrist, rather than just whisking or beating it in. The idea is to mix it through without knocking all the air out of the egg white.

I'm sure you'll find lots of example of folding egg whites on You Tube. It's not difficult, just a slower, careful mixing.

**Dirty Diesel** · 10-13-2009, 03:34 PM

Dang it.. I just put in the second batch.. He he.. thanks anyways.

**Eileen** · 10-13-2009, 03:47 PM

They should taste the same, just won't be as fluffy.

**Dirty Diesel** · 10-13-2009, 03:51 PM

Yeh they do look pretty flat.. oh well. Taste the same. Thanks for the help.

**queloque** · 10-14-2009, 04:08 PM

Eileen, you have a winner. I made it today and used cassien protein powder because I like the taste of it better than regular whey. Outstanding.

**DuWeech** · 10-14-2009, 09:30 PM

Wow!!! These are awesome. Quick and Easy

**ryo1549** · 11-03-2009, 09:54 AM

Tried this with Sciavation chocolate protein and they came out ok. First batch was a tad too dry, 2nd batch WAY too wet. I will try them today with "All The whey" cinna bun protein.

**LMG462** · 11-03-2009, 12:50 PM

Third time was a charm, thanks!

**Eileen** · 11-03-2009, 03:19 PM

Judge it by eye. Add the amount of liquid that makes a smooth paste, not dry, not runny.

**LMG462** · 11-03-2009, 06:04 PM

I think next time I will try to bake it with some cream cheese & splenda mix injected inside. I put some on top of the muffin today and it tasted like a cheese danish, mmmmmmm!

**brandilynn** · 11-04-2009, 02:28 AM

Hey - I have discovered, if your muffins turn out too dry for just plain ol eating, if you slice them into rounds and then dunk in spiced up egg (like french toast) that they do quite nicely!

**kudostojen** · 11-04-2009, 05:05 AM

I just purchased some coconut flour. Has anyone else tried it? It tastes awesome sprinkled on top of my baked goods.

**Tdogg2k8** · 11-06-2009, 05:53 AM

tried it twice, didn't get the folding egg white part at first

1st time was without splenda

2nd time was with splenda,

Honestly it tasted alot better WITHOUT splenda

still a tad spongy though? i have to try new things, i'll get sugar free whip today see how that goes..

also the protein i use isn't the absolute best for this (elite whey isolate berry blast,) Maybe my other (elite whey isolate smooth bannana) will taste better

**ryo1549** · 11-07-2009, 05:00 PM

I kept trying with the "all the whey" cinnabun flavor. I added an extra teaspoon of oil (been using mac oil) and it seemed to do the trick.

I also made some wiht a small spat of peanut butter in the middle, they were EXCELLENT. Just 8g is all you need (1/4 a serving).

**Sky22** · 11-12-2009, 02:00 PM

I really liked these. And since i can't eat protein brownies cuz they got old to me these will be great. This is what i did:

2 eggs
1.5 scoops of Cinn Bun All The Whey
1 tbs coconut oil
1/2 tsp baking powder
1 tbs butter
1.5 tbs unsweetened coconut flakes (totally not needed...waste of calories, will never add again)

I fluffed the eggs whites then mixed everything together. Should be batter...if not try adding more butter.

Put them in a muffin pan in 6 of the cups. Baked at 350F for 12mins and then waited til the tops were golden.

Mine (with the stupid coconut flakes) came to be 100cal each 8g fat 1g carb and 8g prot. I put butter on the tops of them and enjoyed.

**dani5162** · 12-02-2009, 06:42 PM

do you think you could use a different kind of protein powder, maybe soy-based?
these look good!

**eriplex** · 12-02-2009, 07:32 PM

I tried this. I didn't whip the egg whites, wanted to make them a lil more dense like a muffin.

turned out to be pretty decent and muffin like. ugly ugly muffins.

topped one with sludge, the other one is naked to show the uglyness.

they are cinnamon muffins...probably will add pecans next time. nice breakfast treat

**Tdogg2k8** · 12-02-2009, 07:33 PM

anyprotein i think would be good

i use soy flour and I don't have a problem. with them still being puffy.

**bbtc2224** · 12-13-2009, 10:18 PM

Making these now

2 scoops Chocolate/Cup Cake Batter Protein (1 of each MGN brand)
2 eggs
1/4 cup water
1 tsp baking powder
1 tsp olive oil
little bit vanilla extract

Macros: 80 calories 4g fat 0.6g Carbs 12g Protein

Made them a little dry, will try again later

Thread: Keto cupcakes

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