Vegetarian keto almond flour maple cupcakes
Missing cupcakes or cake to accompany your morning coffee? Try out this recipe with sugar-free maple syrup and crave no more! They are delicious, fluffy, crunchy and only contain 1.8gr of net carbs. Can you resist making them...?
Nutrition facts
Ingredients
Wet ingredients
5 tbsp(s) unsalted butter (71 gr)
5 tbsp(s) sugar-free maple syrup (75 gr)
1 tsp(s) vanilla extract (4 gr)
4 large egg(s) (200 gr)
1 tbsp(s) apple cider vinegar (15 gr)
Dry ingredients
170 gr almond flour
1 tbsp(s) coconut flour (8 gr)
0.25 tbsp(s) ground flaxseed (2 gr)
0.5 tsp(s) baking powder (2 gr)
Optional
30 gr almonds, chopped
Instructions
- Preheat the oven to 180°C / 350°F
- Melt the butter and let it cool down for a few minutes
- Add all the wet and dry ingredients in a mixing bowl, as well as the butter, when cooled down
- I first taste the mixture for sweetness, prior to adding the eggs. It's up to you!
- Optionally add chopped almonds, if you'd like a crunchy texture
- Beat the ingredients with an electric mixer - 5 minutes needed
- If the batter turns out thick, add a bit of water and mix again
- Pour the batter into a greased muffin pan
- Or into a greased cake pan if you prefer to prepare a cake
- Bake in the oven for 15-20 minutes
- After 15 minutes, insert a knife into the center of a cupcake to see if the crumb has set. If it gets out clean, your cupcakes are ready. If not, bake for 2-5 more minutes or until the knife gets out clean
- Bake for 40-45 minutes if you are preparing a cake
Notes
✔ You may use melted coconut oil, instead of melted butter, for a lactose-free alternative
✔ Serving size: 1 cupcake or cake slice (out of 14)
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