We make these fail-proof cupcakes almost weekly to satisfy our chocolate cravings! The best part: non-keto eaters don't even know the difference between these and traditional ones.
Prep Time15mins
Active Time10mins
Cooling Time20mins
Total Time45mins
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: Keto, Paleo
Yield: 12(24 minis)
Calories: 112kcal
Author: Jamie P
Equipment
Mini-muffin tin
Materials
1 ½cupsBlanched Almond Flour
½cupLakanto Monkfruit with Erythritol Sweetener
2 ¼tspGluten-free Baking Powder
2tspOrganic Vanilla Extract
½tspSea Salt
⅓cupUnsweetened Almond Milkvanilla, unsweetened
½cup100% Cocoa Powder
4Cage 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).