Easy Keto Recipe

Almond Flour Cupcakes

Dish Info

Net Carbs

3

Calories

312

Minutes

10

INGREDIENTS

Keto Cupcakes – Eggs – Granulated Sweetener – Vanilla Almond Milk – Melted Coconut Oil  – Almond Flour – Baking Powder – Vanilla Extract BUTTERCREAM FROSTING – Butter – Vanilla Stevia Drops – Powdered Sweetener  – Heavy Cream DECORATION – Sugar-free Sprinkles

Beat the eggs and the erythritol with a whisk in a mixing bowl. Add the plant-based milk, coconut oil, and vanilla and whisk until well combined.

1

Combine the dry almond flour cupcakes ingredients in another mixing bowl before using a spatula to combine them and break the lumps.

2

Pour the liquid ingredients into the dry cupcake ingredients. Mix the almond flour cupcake batter with a silicone spatula.

3

Transfer the almond flour cupcake batter to a muffin tray lined with twelve cupcake paper cases lightly oiled with coconut oil.

4

Bake the almond flour cupcakes for 22 to 25 minutes in an oven preheated to 350°F (180°C) or until a toothpick inserted in its crumb comes out clean.

5

Let the almond flour cupcakes cool down for 10 minutes in the muffin pan and then for another 20 minutes on a cooling rack.

6

Prepare the sugar-free buttercream frosting in a stand mixer by combining all the ingredients: butter, stevia drops, sweetener, and heavy cream.

7

Frost the cooled-down almond flour cupcakes with the sugar-free frosting using a piping bag. Use a fine nozzle for a perfect decoration.

8

Decorate the almond flour cupcakes with sugar-free sprinkles or any other low-carb decoration you like.

9

NET CARBS FAT PROTEIN

3 grams

30.8 grams

6.7 grams

SERVINGS

TIME

Serving: 1 Cupcake Makes: 12 Cupcakes

Prep: 10 Minutes Cook: 20 Minutes

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