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...?

Vegetarian keto almond flour maple cupcakes
10 min
20 min

Nutrition facts

Energy: 142 kcal
Protein: 5.0 gr
Fat: 12.8 gr
Net carbs: 1.8 gr


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)


30 gr almonds, chopped


  1. Preheat the oven to 180°C / 350°F
  2. Melt the butter and let it cool down for a few minutes
  3. 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
  4. Beat the ingredients with an electric mixer - 5 minutes needed
  5. If the batter turns out thick, add a bit of water and mix again
  6. Pour the batter into a greased muffin pan
    • Or into a greased cake pan if you prefer to prepare a cake
  7. 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


✔ 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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