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Almond Flour Cupcakes

Delicious and healthy almond flour cupcakes that are gluten-free and low in carbs, perfect for satisfying your sweet tooth without the guilt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1/2 cup cocoa powder for added chocolate flavor
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs should be at room temperature
  • 1/2 cup erythritol or another keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk should be at room temperature

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, erythritol, vanilla extract, and almond milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Baking
  1. Divide the batter evenly among the cupcake liners.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let cool before serving.

Notes

These cupcakes can be served plain or with toppings such as whipped cream, fresh fruit, or a drizzle of melted dark chocolate. Store in an airtight container at room temperature for up to three days or refrigerate for about a week.