Description
Delicious low carb cupcakes perfect for Valentine’s Day.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol (or preferred low-carb sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, cocoa powder, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the sugar-free chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a festive touch, top the cupcakes with sugar-free whipped cream and fresh berries.
- Experiment with different extracts like almond or peppermint for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg