Almond Flour Cupcakes

Almond Flour Cupcakes

from sweetashoney.co
30 min
12 servings

An easy Almond Flour Cupcake recipe with a moist vanilla crumb and delicious buttercream frosting. dairy-free, gluten-free, and keto-friendly.

Ingredients

  • 3 large Eggs
  • 1/2 cup Granulated Sweetener of Choice (I used sugar-free erythritol (note1))
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 1/3 cup Melted Coconut Oil ((note 2))
  • 2 1/2 cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Vanilla Extract
  • 6 ounces Softened Butter (or dairy free butter )
  • 1/2 teaspoon Vanilla Stevia Drops
  • 1/4-1/3 cup Sugar-free Powdered Sweetener (I used erythritol)
  • 1-2 tablespoons Heavy Cream (or canned coconut cream for dairy-free)
  • 2-3 tablespoons Sugar-free Keto Colored Sprinkles

Directions

  1. 1

    Preheat oven to 180°C (350°F). Line a 12-hole cupcake/muffin pan with cupcake paper cases or grease mold with an oil spray if preferred. Set aside.

  2. 2

    In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.

  3. 3

    Stir in baking powder and almond flour, 1/2 cup at a time, stirring gently incorporate the flour to avoid lumps.

  4. 4

    Transfer the cupcake batter evenly into the 12-cupcake case. I used a mechanical ice cream scoop to be accurate and ensure that each cupcake has the same size (and so the same amount of carbs per serving).

  5. 5

    Bake for 22-25 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean or with few to no crumbs on it.

  6. 6

    Cool for 10 minutes in the cupcake pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

  7. 7

    Store in an airtight box for up to 4 days at room temperature.

  8. 8

    In a stand mixer, using the paddle attachment, beat softened butter until creamy.