keto cupcakes cooking master

KETO CUPCAKES RECIPE

By CookingMaster by Carmine –

Prep: 10 min | Bake: 18–20 min | Chill: 2 hrs (or suffer warm mush)

hi ,these are the creamiest, dreamiest, bite-sized bombs of keto joy you’ll ever shove in your face. No crust, no guilt, no blood-sugar spike just pure .cheese cupcakes in under 30 minute. Let’s GOoo

INGREDIENTS :

Cheesecake Cups:

• 2 bricks (8 oz each) Philadelphia cream cheese → Full-fat or GTFO. Low-fat = sad soup.
• ½ cup Lakanto Monkfruit Classic → Zero-glycemic, tastes like sugar, doesn’t lie.
• 2 large eggs → Room temp, or you’ll hate your life (and your lumpy batter).
• ½ tsp vanilla extract → Real stuff. Imitation is for quitters.

Keto Whipped Cream :

• 1 cup heavy whipping cream → Straight from the fridge, ice-cold.
• ½ tsp vanilla
• 1 tbsp Lakanto → Powdered = smoother, but granulated works in a pinch.

Topping Flex (optional ):

• Fresh raspberries (2–3 per cup)
• Sugar-free chocolate shavings (85%+ cacao)
• A smug keto grin

CARMINE’S PRO TOOLS

1. PARCHMENT LINERS → The only way. Silicone? Sticky disaster. Foil? Amateur hour.
2. Hand mixer → Stand mixer works, but hand = control.
3. Cookie scoop (#20) → Perfect portions, zero mess.
4. Oven thermometer → Your oven lies. Trust science.
5. Instant-read thermometer → Pull at 150°F. Over 160°F = rubbery tragedy.

LET’S MAKE MAGIC (STEP-BY-STEP)

STEP 1: PREP LIKE A BOSS (5 MIN)

1. Crank oven to 350°F. Convection? Drop to 325°F or they’ll dome like muffins.
2. Nuke cream cheese → 10-sec bursts, flip, repeat. Goal: Cool butter texture. Too hot = grainy nightmares.
3. Eggs out → Let them chill on the counter. Cold eggs = curdled chaos.
4. Line muffin tin with parchment tulip liners. Look fancy, peel clean, chef’s kiss.

STEP 2: BATTER BLITZ (5 MIN)

1. Dump softened cream cheese in a bowl.
2. Beat medium 30 sec → Break it down, baby.
3. Add ½ cup Lakanto. Crank to high, whip 1 full minute till zero grit.
   • Carmine Hack: Sweetener clumping? Blitz it in a coffee grinder first.
4. Egg #1 → Beat 20 sec. Scrape.
5. Egg #2 → Beat 20 sec. Scrape.
6. Vanilla splash → High speed 45–60 sec till it’s smoother than your pickup lines.
   • NO LUMPS. See white flecks? KEEP GOING.

STEP 3: BAKE & PRAY (18–20 MIN)

1. Scoop batter → ¾ full (use #20 scoop or ¼ cup). Tap tin to pop bubbles.
2. Bake 18–20 min.
   • Edges set, center barely jiggles (think Jell-O, not soup).
   • DO NOT WAIT FOR PUFF. They deflate into perfect whipped-cream craters.
3. Cool in tin 15 min → They’ll sink. This is the money shot.

STEP 4: CHILL HARD (2+ HOURS)

• Fridge minimum 2 hrs, overnight = god-tier.
• Warm = pudding. Cold = New York cheesecake density.

KETO FLUFFY WHIPPED CREAM (5 MIN)

1. Freeze bowl + beaters 10 min.
2. Dump cold cream + vanilla + 1 tbsp Lakanto.
3. Low 30 sec → No splatter.
4. Medium-high 4–5 min → Stiff peaks (pull beaters: peaks stand, tips curl).
5. Pipe it, dollop it, worship it.

SERVE 

• Peel liner (parchment = clean release).
• Swirl 2 tbsp fluff in the sunken center.
• Crown with 2 berries + chocolate shavings.
• Insta it. Tag me. Watch likes explode.

STORAGE ( iF MAKE it EXTRA)

• Fridge: 5 days, airtight.
• Freezer: Flash-freeze 1 hr, bag ’em. Thaw 2 hrs in fridge.

NUTRITION (per cup, no toppings)

2g net carbs | 14g fat | 3g protein | 148 cal +Whipped cream (2 tbsp): +0.5g carb, +100 cal

FLAVOR BOMBS (KETO-APPROVED)

• Lemon Zing: 1 tsp zest + 1 tsp lemon extract
• Mocha Hit: 1 tsp espresso powder + 1 tbsp cocoa
• Pumpkin Spice Latte: 2 tbsp puree + ½ tsp spice (bake 16 min)

CARMINE’S FINAL FLEX: These aren’t just cheesecake cups—they’re weapons of mass deliciousness. Double the batch. Hide half in the back of the fridge. Label it “Cooking Master” for more vegan and kito recipes follow us .this team will professional and regularly post for

new recipes and new ideas in cooking . please like and comments if you really like our work.

thank you stay blessed bye