Name: Decadent Chocolate Cupcakes
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 1/2 cups Blanched Almond Flour; 1/2 cup Lakanto Monkfruit with Erythritol Sweetener; 2 1/4 tsp Gluten-free Baking Powder; 2 tsp Organic Vanilla Extract; 1/2 tsp salt; 1/3 cup Unsweetened Almond Milk (vanilla, unsweetened); 1/2 cup 100% Cocoa Powder; 4 Cage Free Organic Eggs

Decadent Chocolate Cupcakes

Course Dessert

Diet Diabetic, Gluten Free

Keyword Keto, Paleo

Prep Time 15 minutes

Cook Time 10 minutes

Cooling Time 20 minutes

Total Time 45 minutes

Servings (24 minis)

Calories 112kcal

Author Jamie P

Equipment

Mini-muffin tin

Ingredients

1 1/2 cups Blanched Almond Flour
1/2 cup Lakanto Monkfruit with Erythritol Sweetener
2 1/4 tsp Gluten-free Baking Powder
2 tsp Organic Vanilla Extract
1/2 tsp salt
1/3 cup Unsweetened Almond Milk vanilla, unsweetened
1/2 cup 100% Cocoa Powder
4 Cage Free Organic Eggs

Instructions

Add all of the dry ingredients together in a large bowl, followed by adding the milk, and vanilla.
Mix in the eggs, and any additional spices to your liking.
Pour the batter into your baking cups (you can also use this batter for a cake), and bake at 350 degrees for 10 minutes (if it’s a cake, bake 20 to 25 minutes). When the ten minutes are up, do a toothpick check in case they need more time.
Cool and frost, if desired. If you want them to be sweeter you can add frosting, unless of course it’s a cake (obviously a must).

Video

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