Description
Low-carb vanilla cupcakes are a delicious and healthy dessert option. They are light, fluffy, and perfect for those watching their carb intake.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add eggs, melted butter, almond milk, and vanilla extract. Stir until smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For frosting, use a low-carb option like whipped cream sweetened with erythritol.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg