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    Home » Keto Recipes » Desserts » Cakes & Pies » Matcha Tea Cupcakes

    Matcha Tea Cupcakes

    Updated April 21, 2022 • Posted on April 22, 2022 by Jennifer • Leave a Comment

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    Best Matcha Tea Cupcakes Recipe

    These keto matcha tea cupcakes are a low carb sweet treat you'll love! They're full bodied, fluffy and topped with a butter cream frosting sprinkled with green matcha tea powder.

    Matcha Tea Cupcakes
    Table of Contents
    • Why You'll Love Matcha Tea Cupcakes
    • Ingredients You'll Need
    • How To Make Matcha Tea Cupcakes
    • Storage Instructions
    • More Keto Desserts
    • Matcha Tea Cupcakes Recipe

    These melt-in-your-mouth keto matcha tea cupcakes are the elegant, grown-up version of your favorite mini cakes.

    Perfect for parties and so easy to make, they go well with any type of low carb frosting. They're made low carb using almond flour and coconut flour.

    Delicious matcha tea cupcakes with buttercream frosting sprinkled with matcha tea powder

    We used our classic buttercream frosting but feel free to whip up your own recipe and have fun with it!

    Sprinkle some matcha tea powder on the frosting to glam them up and give them a healthy energizing boost.

    Why You'll Love Matcha Tea Cupcakes

    • Only 1.9g net carbs per cupcake!!
    • Very easy to make
    • Perfect for sweet tooth cravings

    Ingredients You'll Need

    To make these healthy keto cupcakes you'll only need 8 simple ingredients.

    Ingredients on a table needed to make low carb cupcakes
    • Almond flour
    • Coconut flour
    • Eggs
    • Heavy cream
    • Erythritol
    • Matcha powder
    • Butter
    • Vanilla extract

    How To Make Matcha Tea Cupcakes

    These low carb matcha tea cupcakes made with almond and coconut flour are super easy to make. They only require 10 minutes of prep and 15 minutes cooking, then let them cool and they're ready to enjoy!

    Delicious low carb matcha tea cupcakes are the perfect low carb party treat

    Step 1

    Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a muffin tray with cupcake liners.

    Step 2

    Take a large mixing bowl and add the almond flour, coconut flour, Erythritol, matcha powder, baking powder and salt. Whisk everything together.

    Step 3

    Mixing together the wet ingredients to make keto matcha cupcakes

    In another mixing bowl, add the eggs, heavy cream, butter and vanilla extract. Whisk them together.

    Step 4

    Mixing together wet and dry ingredients to make low carb cupcakes

    Combine the dry and wet ingredients together until you get a smooth batter.

    Step 5

    Pouring matcha cupcake batter into a lined muffin tray

    Portion out the cupcake batter into the lined muffin tray and bake in the preheated oven for 10 to 15 minutes.

    Step 6

    Fresh matcha cupcakes out of the oven on a wooden tray

    Allow the cupcakes to reach room temperature and then frost them with your favorite low carb frosting. Sprinkle a little extra matcha powder on top to garnish.

    Storage Instructions

    Room temperature: The best way to keep cupcakes fresh is at room temperature. Store them in an airtight container where they'll keep for up to 3 days.

    In the fridge: These cupcakes will also keep in the fridge in an airtight container for at least a week.

    More Keto Desserts

    • Chocolate Pie
    • Vanilla Custard (Vanilla Pots de Crème)
    • Red Velvet Cake with Cream Cheese Frosting
    • No-Bake Cheesecake
    Matcha Tea Cupcakes

    Matcha Tea Cupcakes Recipe

    Pin It Print
    Course: Dessert
    Cuisine: American
    Net Carbs: 1.9
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 10
    Calories: 86kcal

    Ingredients 

    • ¼ cup Almond Flour
    • ½ cup Coconut Flour
    • 3 medium Eggs
    • ½ cup Heavy Cream
    • 3 tablespoon Erythritol
    • 1 teaspoon Matcha Powder
    • 1 tablespoon Butter melted
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Sea Salt
    • Sugar-free Frosting optional

    Instructions

    • Preheat the oven to 375°F (190°C) and line a muffin tray with cupcake liners.
    • In a large mixing bowl, whisk together the almond and coconut flour and mix with the Erythritol, matcha powder, baking powder and salt.
    • In another bowl, whisk together the eggs with the heavy cream, butter and vanilla extract.
    • Combine the two mixtures together.
    • Pour the mixture into the lined muffin tray and bake in the preheated oven for 10-15 minutes.
    • Allow to reach room temperature and optionally frost with your favorite keto frosting.

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    Notes

    Net Carbs: 1.9g

    Nutrition

    Serving: 1 cupcake Calories: 86 kcal Carbohydrates: 4 g Protein: 2.9 g Fat: 6.2 g Saturated Fat: 2.9 g Cholesterol: 60 mg Sodium: 75 mg Potassium: 69 mg Fiber: 2.1 g Sugar: 0.2 g Calcium: 29 mg Net Carbs: 1.9 g
    Did you make this recipe?Mention @keto.diet.yum or hashtag #ketodietyum on Instagram so everyone can see the deliciousness!
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    Hi, I'm Jennifer and I am a Keto Addict. I've been super into the Ketogenic Diet ever since I tried it to lose weight. It not only helped with my weight loss goals but also helped me live a more happy, healthy and inspired life.

    more about me →

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