Easy Keto Recipe
Almond Flour Cupcakes
Keto Cupcakes – large Eggs – ½ cup Granulated Sweetener – ⅓ cup Vanilla Almond Milk – ⅓ cup Melted Coconut Oil – 2 ½ cups Almond Flour – 2 tsp Baking Powder – 1 tbsp Vanilla Extract BUTTERCREAM FROSTING – 6 ounces Softened Butter – ½ tsp Vanilla Stevia Drops – 1/4-1/3 cup Powdered Sweetener – 1-2 tbsp Heavy Cream DECORATION – 2-3 tbsp Sugar-free Sprinkles
Beat the eggs and the erythritol with a whisk in a mixing bowl. Add milk, coconut oil, and vanilla.
Combine the dry almond flour cupcake ingredients in another mixing bowl.
Pour the liquid ingredients into the dry cupcake ingredients. Mix with a silicone spatula.
Transfer the cupcake batter to a muffin tray lined with cupcake paper cases.
Bake the almond flour cupcakes for 22-25 minutes in an oven preheated to 350°F (180°C).
Let the cupcakes cool down for 10 minutes in the pan and 20 minutes on a cooling rack.
Prepare the buttercream frosting in a stand mixer.
Frost the low-carb cupcakes with the sugar-free frosting.
Decorate the almond flour cupcakes with sugar-free frosting.
NET CARBS FAT PROTEIN
Serving: 1 Cupcake Makes: 12 Cupcakes
Prep: 10 Minutes Cook: 20 Minutes
Keto Almond Flour Cupcakes