Description
Moist, chocolatey, low-carb Almond Flour Cupcakes perfect for keto and gluten-free diets. A 25-minute healthy dessert everyone will love.
Ingredients
2 1/2 cups almond flour
1/2 cup cocoa powder
1 cup granulated sweetener (allulose or monk fruit)
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract
1 cup chocolate frosting
Instructions
1. Preheat oven to 350°F and line a 12-count muffin tin.
2. In a large bowl, mix almond flour, cocoa powder, sweetener, baking soda, and salt.
3. In a separate bowl, whisk eggs, sour cream, and vanilla.
4. Combine wet and dry ingredients until mostly smooth.
5. Distribute batter evenly into the muffin tin.
6. Bake for 20 minutes or until a toothpick comes out mostly clean.
7. Let cool completely before frosting with chocolate topping.
Notes
Use white or brown sugar if not low-carb.
Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.
To freeze, store in a ziplock or airtight container for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Cupcake Recipes
- Method: Baking
- Cuisine: American