Moist, flavorful, and with an icing that's soo good you'll want to eat it by the spoonful, these keto Pecan Cupcakes with Brown Butter Cream Cheese Icing are going to become your new favorite!
In a bowl, combine the almond flour, coconut flour, xanthan gum, pecans, and baking powder.
In another larger bowl, whisk the eggs until well combined. Add the melted butter and mix well. Finally, add the vanilla.
Add the dry ingredients to the wet ingredients and mix well. Your batter should be thick but still runny.
Spray a muffin pan with cooking spray and fill 6 muffin cups with equal amounts of batter.
Bake at 350-F for about 15 minutes or until the cupcakes are set in the middle - a toothpick or knife should come out clean when inserted.
To Make The Icing
Beat the cream cheese with electric beaters until creamy and smooth.
Add the butter to a small skillet. Melt the butter over medium heat. Continue to cook the butter until the foaming subsides, and you start to see brown flecks in the bottom of the skillet. Don't burn the butter - medium to dark brown solids are what you're looking for. Remove the butter from the heat and let cool.
When the butter is cool, add it to the cream cheese and beat with the beaters for 2-3 minutes.
Add the powdered sugar substitute and 2 tbsp heavy whipping cream. Beat until light and fluffy. Add another tbsp or two of heavy whipping cream if your icing is too thick.
Top the cooled cupcakes with the icing and enjoy!
Serving: 1cupcake and 1/6 of the icing | Calories: 343kcal | Carbohydrates: 6g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 317mg | Potassium: 90mg | Fiber: 3g | Sugar: 2g | Vitamin A: 919IU | Calcium: 88mg | Iron: 1mg | Net Carbohydrates: 3g