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Almond flour behaves nothing like wheat flour in a cupcake batter - it's denser and has no gluten to trap air, so these rely more heavily on eggs and baking powder for structure and rise. The result is a slightly more tender, moist crumb than a classic wheat cupcake, without any of the carbs or sugar a traditional version would carry.
Per serving
190kcal
Calories
6g
Protein
6g
Carbs
17
Prep Time
10 min
Cook Time
20 min
Servings
10 people
Difficulty
easy
Fat
3g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together the almond flour, granular sweetener, baking powder, and salt, breaking up any clumps.
In a separate bowl, whisk the eggs, melted butter, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting, if desired.
Don't Overfill the Liners: Almond flour cupcakes don't rise as dramatically as wheat-based ones, but filling the liners too full can still cause uneven baking - two-thirds full is the right amount. Let Them Cool Completely Before Frosting: Almond flour cupcakes are more delicate when warm, so allow them to cool fully to avoid the crumb falling apart under frosting. Check for Doneness Early: Almond flour bakes can brown faster than wheat flour, so start checking with a toothpick a couple minutes before the recipe's suggested time.
With almond flour and a sugar-free sweetener, each cupcake comes in at roughly 3-4 grams of net carbs (total carbs minus fiber), making it a solid fit for most keto meal plans.
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