Nothing says summer like a root beer float! But how about some keto root beer float cupcakes? They're fun to make and they taste just like summer in a healthy low carb cupcake..
Preheat the oven to 325F and line a muffin pan with silicone or parchment liners.
In a medium bowl, whisk together the almond flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl and the beaters as needed. Beat in the root beer extract.
Beat in the almond flour mixture in two batches, alternating with the sugar-free root beer.
Divide the batter among the prepared muffin cups. Bake 25 to 30 minutes, until the tops are firm to the touch. Remove and let cool in the pan.
Frosting
For the frosting, combine the cream, powdered sweetener, and vanilla extract in large bowl. Beat until stiff peaks form.
Transfer half of the cream into another bowl and add the root beer extract. Stir in to combine.
Fill a piping bag fitted with a star tip with the vanilla cream on one side and the root beer cream on another. It doesn't have to be perfect, it will swirl together as you pipe!
Pipe onto the cooled cupcakes and top each with a fresh cherry.