These Keto Bacon Maple Cupcakes are perfectly sweet and perfectly salty! The cupcakes themselves are very light and airy. Each bite results in a ‘wow’ reaction, with a wonderfully balanced cupcake recipe. The sweet cupcakes and sweet cream cheese frosting pair perfectly together, not being overbalanced by plenty of bacon! If you’re a bacon lover (and who isn’t?) these will likely be your new favorite cupcakes!
Even better, these cupcakes more reasonably pass for a breakfast meal. (As you know, I tend to eat desserts for breakfast – on keto.) Of course they’re cupcakes, but they include maple and bacon, so they meet all breakfast criteria to me! Also, these cupcakes are still fully keto: they are low-carb and high fat! To further elaborate, we chose to eat these cupcakes for breakfast, largely due to only eating 2 meals from 7 am – 1 pm each day. However, they’re perfect any time and for any occasion!
If possible, I’d suggest you create these cupcakes and enjoy them the same day. Depending on how you prefer your bacon, refrigeration will simply alter the bacon impact a bit. If you don’t mind cold bacon, then you’re good to go either way.
You’ll have to make these and let me know what you think.
If you love these cupcakes, be sure to also check out this bacon focused recipe – https://ambersketokitchen.com/recipe/keto-chocolate-bacon-twists-with-peanuts/
Keto Bacon Maple Cupcakes
- 1/2 cup Blanched Almond Flour
- 1/8 cup Coconut Flour
- 3/4 cup Swerve/Erythritol
- 1/2 tsp Xantham Gum
- 1/4 tsp Pink Salt
- 3/4 tsp Baking Powder
- 2 large Eggs *Room Temperature
- 1/4 cup Unsweetened Milkadamia Milk
- 2 tsp Maple Extract
- 4 oz Salted Butter *Room Temperature
- 1/2 cup Swerve/Erythritol (Confectioners)
- 8 oz Original Cream Cheese *Room Temperature
- 1/8 cup Unsweetened Milkadamia Milk
- 2 tbsp Bacon Fat *Room Temperature
- 1 tsp Maple Extract
- 1/4 tsp Pink Salt
- 4 slices bacon
- Preheat your oven to 350 degrees F (177 degrees C). If possible, obtain silicone cupcake molds, or use silicone cupcake liners (6), which are preferred. You can use standard cupcake liners as well.
- Add all dry ingredients together: almond flour, coconut flour, swerve, xantham gum, pink salt, and baking powder.
- Separate egg yolks from whites. In stand mixer, or by using a hand mixer, beat egg whites until they are stiff. The 'stiff peaks' will stand straight up when the beaters are lifted from the mixture.
- In a separate bowl, combine wet ingredients: egg yolks, milk, and maple extract.
- Add wet ingredients to dry ingredients. Next, fold in egg whites. Add mixture to cupcake molds/liners.
- Bake for 20-22 minutes, or until set and a toothpick inserted comes out clean. Allow to cool for at least 30 minutes and before applying frosting.
- Cook all bacon until crispy. Set aside.
- For the frosting, I used a round frosting tip to frost my cupcakes, along with a disposable piping bag. To create the frosting, ideally use a stand mixer if possible, including the paddle attachment. If not possible, you can use a hand mixer.
- Make sure your butter, cream cheese, and bacon fat are all at room temperature.
- First, add your butter and mix on low speed. Add swerve and increase speed to medium. Next, add in your cream cheese, bacon fat, milk, salt and maple extract. Mix on high speed for a few minutes, until everything is well combined, scraping down your sides as needed.
- If cupcakes are completely cooled, add your frosting.
- I'd recommend that you refrigerate your cupcakes for at least 1 hour or longer before enjoying, as it will allow your frosting to set.
- Cut your bacon into small pieces. Top with semi-warmed bacon! Enjoy!!