Ingredients (Makes 12 cupcakes)
1 ½ cups almond flour
¼ cup coconut flour
1 tsp baking powder
¼ tsp salt
3 large eggs (room temperature)
⅓ cup granulated erythritol or monk fruit sweetener
⅓ cup unsweetened almond milk (or regular milk)
¼ cup melted unsalted butter or coconut oil
1 tbsp pure vanilla extract
½ tsp apple cider vinegar (helps with fluffiness)
👩🍳 Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk eggs and sweetener until smooth.
Add melted butter, almond milk, vanilla, and vinegar. Mix well.
Gradually combine dry ingredients into wet ingredients. Stir until smooth.
Spoon batter evenly into cupcake liners (about ¾ full).
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
🧁 Sugar-Free Vanilla Frosting (Optional)
4 oz cream cheese (softened)
2 tbsp butter (softened)
⅓ cup powdered erythritol
1 tsp vanilla extract
Beat until creamy and spread over cooled cupcakes.
🔎 Nutritional Estimate (Per Cupcake – without frosting)
Calories: ~160
Net Carbs: 3–4g
Sugar: 0g (no added sugar)
Gluten-Free