Little Debbie Cupcakes
This Little Debbie Cupcakes recipe is a sneak peek into my book Keto Comfort Foods!
We’re often told to regard food as fuel and nothing else, but food is more than that. Even at the young age of two and a half, my son demonstrated how food is more than just nourishment. He would jump into his booster chair, buckle in, and start to sing. It wasn’t because he was getting chicken nuggets, boxed macaroni and cheese, or a bowl of ice cream. In one video I have of him, I was making my Meatballs with Brown Gravy (page 216), and he was singing at the top of his lungs simply because it was mealtime. Food is pleasure, food is love. Food should also be nourishing, and that’s why I was so excited to write this book. It is filled with pleasure, love, and nourishing foods.
It isn’t a bad thing to enjoy comforting food like these Little Debbie Cupcakes. My goal is for you to fall in love with ketogenic foods so that you can not only nourish your soul but also nourish your body.
I really enjoyed reminiscing about my favorite comfort foods from my former unhealthy diet and pondering how to recreate such favorites as Little Debbie Cupcakes, Danish Kringle, Bomba Burgers and Death by Chocolate Cheesecake as keto foods. Keto Comfort Foods cookbook is filled with amazing recipes that will make you feel satisfied on your ketogenic journey. Keto isn’t a diet to me or my family; it is a way of life. We enjoy feeling this amazing, so we never want to veer away from ketogenic foods.
If you would like to see inside Keto Comfort Foods cookbook, here is a video I made.
Click HERE to find Keto Comfort Foods on sale today!
Thank you for your love and support!
My son Kai LOVES his superheros! He loves them so much that he often tells me it is one of their birthdays and that we should make them a cake! So, I thought my Keto Little Debbie Cupcake would be perfect for Superman’s Birthday!
Try out these keto Little Debbie Cupcakes from my cookbook.
If you want to watch us make my Little Debbie Cupcakes, subscribe to our new YouTube Channel, and comment below on what video recipe we should make next!
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Little Debbie Cupcakes
Ingredients
CUPCAKES:
- 3 large eggs separated
- ¼ cup Natural Sweetener
- ¼ cup unsalted butter ½ stick (or coconut oil if dairy-free), melted but not hot
- 1 teaspoon vanilla extract
- ½ cup blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon Redmond Real salt
- ¼ teaspoon baking soda
FILLING AND DECORATION:
- 8 ounces cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
- ½ cup Natural Sweetener
- 2 tablespoons unsweetened macadamia nut milk or heavy cream
GANACHE:
- 2 tablespoons unsalted butter or coconut oil if dairy-free
- 1 ounce unsweetened baking chocolate chopped
- 5 tablespoons heavy cream or full-fat coconut milk if dairy-free
- ¼ cup Natural Sweetener
- 1 whole vanilla bean Seeds scraped out, about 8 inches long, or 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 6-well jumbo muffin pan.
- To make the cupcakes, whip the egg whites until stiff peaks form. In a second bowl, combine the egg yolks, sweetener, butter, and vanilla and whisk until well blended. In a third bowl, whisk the dry ingredients together until well blended. Gently fold the egg yolk mixture into the whipped whites, then slowly fold in the dry mixture. Fill the pan with the batter, filling each well about three-quarters full. Bake for 15 to 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely in the pan before removing.
- While the cupcakes are cooling, make the filling. Place the softened cream cheese and sweetener in a small bowl. Using a hand mixer, combine until smooth. Slowly add the cashew milk to thin the filling. Transfer the filling to a piping bag. Fill the cupcakes by poking a hole in the bottom of each cupcake and piping in the filling. Reserve a few tablespoons of the filling for the white swirl on the top. (Leave the reserved filling on the counter; if the filling sets in the refrigerator, it will become too hard to pipe.)
- To make the ganache, place the butter and cream in a saucepot over medium heat, once simmering, remove from heat and add the chopped chocolate, sweetened and vanilla. Stir until smooth and thick.
- Dunk the top of each cupcake into the ganache. Set the cupcakes upright on a serving platter. Place in the refrigerator for 5 minutes to set the ganache. Remove from the fridge and, using the reserved filling, pipe little swirls on the top of each cupcake, moving from one end to the other.
- Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw to room temperature before serving.
Nutrition
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TESTIMONY OF THE DAY
“Thank you Maria!!! I want you to see what you have done for me personally…I attach photos.
I have been on Otezla for over a year (it does not control the flares and is 3k a month) and makes me nauseous daily. I also take shots every 2 weeks of Dupixent (again no change, never got better, but never got worse 3k) I asked you during one of your live videos on your paddle board if Carnivore level 1 would help me. You said yes but I should add a few natural supplements daily. So I did!
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Wow, this post was perfect timing. Katie (the best friend who blogs with me at Unbreaded)is in town for the weekend, and we pretty much went nuts when we saw this recipe. We made them after dinner last night, and HOLY COW they were good. We didn’t have a Chocoperfection bar, but we used a Lindt 85% dark chocolate bar for our icing with a packet of Truvia to sweeten it up a little, and it turned out delicious. Not as beautifully glossy as yours, but still great.
I’m definitely going to keep this one in my bag of tricks for parties and special occasions. It’s recipes like this that show the world that people who watch carbs don’t lead miserable lives!
Thanks Tracey!!! Feel free to add it to your site;)
Hi Maria, I see you use Erythritol instead os xylitol and just wondered why? I was under the impression that xylitol is healthier for us?
Erythritol is another natural sugar alcohol which has recently gained popularity because of its attachment to mainstream stevia-based sweeteners (Purevia and Truvia). Erythritol has several advantages over xylitol:
1) it’s less likely to cause gastrointestinal upset – even when larger quantities are consumed
2) it has a glycemic index of 0, while xylitol registers at 13
3) erythritol has recently been shown to possess potent antioxidant properties that may be of special benefit to diabetics at risk for cardiovascular disease. Higher dosages of erythritol may be even more effective in the battle against S. mutans than xylitol.
oh wow I did not know that…. just that it is derived from corn, and xylitol from birch trees. That is the main reason that I thought it was better for us that and the fact that Whole foods does not carry it and Vitacost only has 1 brand of E and lots of xylitol brands.
Xylitol will also kill your dog if he/she gets their paws on it. 😥
Just came across your site via your great posts on Pinterest. Wondering if coconut sugar can sub for the sweeteners you use (esp. Erythritol that I’m unfamiliar with and don’t have on hand). Thanks for your creative recipes–sure to be popular with my family!
Hi, sorry, I don’t like coconut sugar. Sugar is sugar in the body and coconut sugar has just as many carbs as table sugar. 😉
Working on this recipe right now. It seems the filling info is missing numbers. I am not sure if it is my browser but it does not show how much coconut cream or the amount of egg whites. Thank you!!
I voted for 1 Cup of Coconut Cream, seemed to do the trick 🙂
Oops, I see now the lower part of the recipe is cut off. It is fixed above. 🙂
Hmm, shows up for me. It says 3 eggs, separated. Those are the whites. 🙂
Is this sugar free?
Yes! 🙂
The cupcakes came out pretty good, but my frosting mixture is runny like chocolate milk. Is there some way to thicken it up now? I was thinking that maybe I read the recipe wrong for the amount of heavy cream. It says 10 tablespoons. Do you leave it on the stove in the double boiler to thicken? I just don’t know what I did wrong. Help. 🙁
Sorry, must have been a typo. Fixed above. 🙂
Thanks for the update. I went ahead and and mixed a whole pack of cream cheese into half of the runny mixture (froze the rest) and it worked really well to thicken it up. Chocolate cream cheese. Did I invent something new? haha 🙂
Yum! 🙂
I just made these and they are really good! This is my first time using swerve and I am not impressed with the aftertaste. Is there another sugar I could use for these?
I have several options here.
http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13
Could you just use real sugar? I like the idea of making my own hostess cupcakes but any of the fake sugars make me puke.
First of all, none of the sweeteners I recommend are any less natural than sugar. In fast most are more natural and less fake than most table sugars.
Thank you for an amazing recipe! I made this with Xylitol and ground my own Xylitol. Any reason you do not use Xylitol? These were a personal hit. Thanks!
Oh and I left out the creamer for frosting all together. It was runny already. I’m thinking it needs less oil and more milk.
Thanks! Xylitol is good option. 🙂
awesome, made these today and they are wonderful!! Thank you so very much for all you do!
Thanks!