WebPreheat your oven to 325 and prep your cupcake pan for nonstick. You can use nonstick or cupcake liners. In a medium bowl, use a whisk to combine together the flour (or …
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WebAdd eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce. Fill …
These low carb chocolate cupcakes are made up of easy, keto staples that you probably already have in your pantry: Blanched almond flour – One of my favorite low carb and keto baking flours. It’s nutritious and delicious! Cocoa powder – This adds a deep and rich flavor to my keto cupcake recipe.
Bake the cupcakes. Bake the keto chocolate cupcakes for 20-25 minutes, until a toothpick comes out clean. Let keto cupcakes with almond flour cool. Once cupcakes are cool, frost with keto chocolate frosting. Are Gluten Free Cupcakes Keto?
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined.
Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.