š§ Almond Flour Cupcakes – Oh Yeah!
Iāve always believed cupcakes should be their own food groupāsmall, sweet, and full of joy. But when you’re living that low-carb life, most cupcakes are a straight-up betrayal. Thatās why I came up with these almond flour cupcakes – mini sized: all the cozy cupcake vibes, none of the sugar crash or carb guilt.
3 Almond Flour Cupcakes = ~1g NET Carbs!
Theyāre sweetened with allulose (which my blood sugar appreciates), and the almond flour keeps them soft and satisfying with just the right amount of texture. Plus, these are mini cupcakes, which means I can eat two or three and still feel like a responsible adult. Win-win.
If youāve got picky eaters, curious kids, or just a craving that wonāt quit, these little almond flour cupcakes have you covered. I like mine plain, but they also play nice with a smear of cream cheese frosting or a few sugar-free chocolate chips. Trust meāonce you try these, youāll be making them on repeat.
Low-Carb Low-Sugar Almond Flour Cupcakes
Prep & Cook Times
- Prep Time: 10 minutes
- Cook Time: 12ā15 minutes
- Total Time: ~25 minutes
| Nutrient | Amount |
|---|---|
| Calories | ~55 kcal |
| Protein | ~2.2 g |
| Fat | ~4.5 g |
| Total Carbs | ~2.1 g |
| Fiber | ~0.6 g |
| Sugar Alcohols | ~1.2 g |
| Net Carbs | ~0.3 g |
Ingredients
1 Ā½ cups almond flour
Ā¼ cup allulose (or to taste; adjust based on sweetness preference)
Ā½ teaspoon baking powder
Ā¼ teaspoon baking soda
ā
teaspoon salt
3 large eggs
Ā¼ cup unsweetened almond milk (or coconut milk for added richness)
2 tablespoons melted coconut oil (or unsalted butter for a richer taste)
1 teaspoon vanilla extract
Optional Topping
Low-carb frosting of choice (cream cheese frosting works well)
A sprinkle of powdered allulose or a few fresh berries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350Ā°F (175Ā°C). Line a mini muffin tin with cupcake liners or grease the tin lightly with coconut oil or butter.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, allulose, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, stirring gently until combined and no lumps remain. The batter will be slightly thicker than traditional cupcake batter.
- Fill and Bake: Fill each mini muffin cup about Ā¾ full with batter. Bake in the preheated oven for 12-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Top with low-carb frosting or sprinkle with powdered allulose, if desired.
Tips
Add-ins: Feel free to add a handful of sugar-free chocolate chips, chopped nuts, or a dash of cinnamon for added flavor.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
š§ Wrap-Up
If you’re anything like me, you’ll probably eat one of these straight off the cooling rack. And then another while ācleaning up.ā No shameāthese little guys are built for low-carb snacking, after all.
So go ahead and whip up a batch. Whether youāre keto, sugar-conscious, or just in the mood for a better-for-you treat, these almond flour mini cupcakes are the kind of thing that make sticking to your goals feel like a piece of (cup)cake.
Products We Recommend
Mini Muffin Pan with 200 Natural Cupcake Liners
Nonstick 24 Cup Mini Muffin Tin, Carbon Steel Baking Supplies
Comes with 200 cupcake liners!
Customers say
Customers find the baking pan’s quality great and appreciate its perfect size. One customer mentions it’s small enough to transform plain brownies into delicious treats.
AI-generated from the text of customer reviews
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