Keto Cupcakes
These keto cupcakes are the perfect low-carb dessert that satisfies your sweet cravings without the guilt. Soft, sweet, and ideal for any occasion!
Ingredients
- 1 1/2 cups Almond Flour fine ground
- 2 tablespoons Coconut Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3 large Eggs room temperature
- 1/3 cup Melted Coconut Oil
- 1/2 cup Erythritol or Monk Fruit Sweetener
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Almond Milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. If making chocolate cupcakes, mix in cocoa powder.
- In a separate bowl, whisk the eggs, then add melted coconut oil, sweetener, vanilla extract, and almond milk. Mix until smooth.
- Fold the dry ingredients into the wet mixture until well combined. Do not overmix.
- Spoon the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting or serving.
Notes
Feel free to customize the cupcakes with your favorite frosting or toppings. Keto buttercream or cream cheese frosting are great options!