Moist Low-Carb Almond Flour Cupcakes (Print Version)
Low-carb almond flour cupcakes are moist, tender, and guilt-free. Enjoy these sugar-free treats, ideal for keto and gluten-free diets. Easy to make!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 42 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Low-Carb Cake Foundation
01 -
2 1/2 cups super-fine almond flour
02 -
3/4 cup granulated erythritol (or erythritol/monk fruit blend)
03 -
2 tsp baking powder
04 -
1/2 tsp salt
→ Moisture & Structure Essentials
05 -
3 large eggs
06 -
1/2 cup unsalted butter, melted
07 -
1/2 cup full-fat sour cream
08 -
1/4 cup unsweetened almond milk
09 -
1 1/2 tsp vanilla extract
10 -
1/2 tsp xanthan gum
→ Flavor & Aroma Accents
11 -
1/2 tsp almond extract
12 -
1 tsp lemon zest
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This prepares your equipment for baking the Moist Low-Carb Almond Flour Cupcakes.
02 -
In a large mixing bowl, whisk together 2 1/2 cups super-fine almond flour, 3/4 cup granulated erythritol, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp xanthan gum. Ensure all dry ingredients are thoroughly combined and lump-free.
03 -
In a separate medium bowl, whisk 3 large eggs. Then, add 1/2 cup melted unsalted butter, 1/2 cup full-fat sour cream, 1/4 cup unsweetened almond milk, 1 1/2 tsp vanilla extract, 1/2 tsp almond extract, and 1 tsp lemon zest. Mix until well incorporated.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix the batter for your Moist Low-Carb Almond Flour Cupcakes, as this can affect their texture.
05 -
Divide the cupcake batter evenly among the 12 prepared muffin liners, filling each about two-thirds full. A cookie scoop can help ensure consistent sizing for your Moist Low-Carb Almond Flour Cupcakes.
06 -
Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of these Moist Low-Carb Almond Flour Cupcakes comes out clean. Baking time may vary slightly depending on your oven.
07 -
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving.
# Notes:
01 -
For an extra citrusy kick, you can add an additional 1/2 tsp of lemon zest to the wet ingredients.
02 -
Store leftover Moist Low-Carb Almond Flour Cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
03 -
The xanthan gum is crucial for structure in gluten-free baking; don't skip it for the best texture.
04 -
These cupcakes are delicious plain, but pair wonderfully with a sugar-free cream cheese frosting for an extra treat.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper cupcake liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
09 -
wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 230 kcal
Total Fat: 20 g
Total Carbohydrate: 16 g
Protein: 9 g