Description
Delicious low-carb cupcakes perfect for Halloween, designed for keto lovers.
Ingredients
Scale
- 1 cup almond flour
- 1/4 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
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- Black food coloring (optional)
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, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add black food coloring if desired.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- Store leftovers in an airtight container in the fridge.
- These cupcakes can be frosted with a low-carb cream cheese frosting.
- Adjust sweetness to taste if needed.
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: 4g
- Cholesterol: 70mg