Almond Flour Cupcakes: Moist, Fluffy & Low-Carb (Print Version)
Almond Flour Cupcakes are moist, fluffy, and low-carb. Enjoy these delicious, guilt-free treats perfect for any occasion. Simple to make and satisfying.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Fluffy Low-Carb Foundation
01 -
1 3/4 cups superfine almond flour
02 -
1/2 cup granulated erythritol or monk fruit sweetener blend
03 -
1 1/2 tsp baking powder
04 -
1/4 tsp xanthan gum
→ Moisture & Richness Boosters
05 -
3 large eggs, room temperature
06 -
1/2 cup unsweetened almond milk
07 -
1/4 cup melted coconut oil (or unsalted butter)
08 -
1/4 cup full-fat sour cream or plain Greek yogurt
→ Flavor & Aroma Enhancers
09 -
1 1/2 tsp pure vanilla extract
10 -
1/2 tsp almond extract
11 -
1/4 tsp salt
# Instructions:
01 -
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. This ensures your Almond Flour Cupcakes: Moist, Fluffy & Low-Carb bake evenly and don't stick, making for easy removal.
02 -
In a large bowl, whisk together 1 3/4 cups superfine almond flour, 1/2 cup granulated erythritol or monk fruit sweetener blend, 1 1/2 tsp baking powder, 1/4 tsp xanthan gum, and 1/4 tsp salt. This creates the fluffy low-carb foundation for your delicious Almond Flour Cupcakes: Moist, Fluffy & Low-Carb.
03 -
In a separate medium bowl, whisk 3 large eggs (room temperature), 1/2 cup unsweetened almond milk, 1/4 cup melted coconut oil (or unsalted butter), 1/4 cup full-fat sour cream or plain Greek yogurt, 1 1/2 tsp pure vanilla extract, and 1/2 tsp almond extract until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix. Overmixing can lead to dense cupcakes, and we want these Almond Flour Cupcakes: Moist, Fluffy & Low-Carb to be light.
05 -
Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full. A scoop can help ensure consistent sizing for your Almond Flour Cupcakes: Moist, Fluffy & Low-Carb.
06 -
Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden brown.
07 -
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set properly.
# Notes:
01 -
For dietary preferences, feel free to substitute the coconut oil with unsalted butter, or the sour cream with plain Greek yogurt. Both options contribute to the moist texture.
02 -
Store leftover Almond Flour Cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 -
These cupcakes are delicious plain, but for an extra treat, top them with a sugar-free cream cheese frosting or a dollop of whipped cream before serving.
04 -
Ensure your eggs are at room temperature for better emulsification and a smoother batter. Also, avoid overmixing the batter to keep the cupcakes light and fluffy.
# Tools You'll Need:
01 -
Muffin tin
02 -
Cupcake liners
03 -
Large mixing bowl
04 -
Medium mixing bowl
05 -
Whisk
06 -
Measuring cups
07 -
Measuring spoons
08 -
Rubber spatula
09 -
Wire rack
# Nutrition Facts (Per Serving):
Calories: 151 kcal
Total Fat: 14 g
Total Carbohydrate: 4 g
Protein: 5 g