Ingredients
1.5 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup erythritol
2 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
1 pinch salt
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup muffin tin with paper liners
In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt
Whisk eggs, almond milk, coconut oil, and vanilla extract until frothy
Fold wet ingredients into dry ingredients until batter is smooth
Let batter rest for 5 minutes
Scoop batter into prepared liners, filling 2/3 full
Bake for 18-20 minutes until a toothpick comes out clean
Cool completely before serving
Notes
Use room-temperature eggs for better emulsion
Let batter rest briefly for optimal texture
Substitute alcohol-free vanilla extract if needed
Store in an airtight container up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carbohydrate / Ketogenic
Nutrition
- Serving Size: 1 cupcake
- Calories: 165
- Sugar: 0g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 1.0g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg