Description
Delicious low-carb cupcakes perfect for a keto diet, featuring rich chocolate flavor and a hint of vanilla.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, vanilla extract, and melted coconut oil.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- These cupcakes can be topped with sugar-free frosting for extra flavor.
- Adjust the sweetness by adding more or less erythritol according to your taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg