Almond Flour Cupcakes

• servings: 12 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 1/2 cups almond flour

1/2 cup cocoa powder

1 cup granulated sweetener of choice (monk fruit sweetener or erythritol)

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1 cup sour cream (can use Greek yogurt)

1 teaspoon vanilla extract

1 cup chocolate frosting

Directions

Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.

In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.

Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.

Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.

Nutrition

• Serving Size: 1 cupcake
• Calories: 196 kcal
• Total Fat: 17 g
• Sodium: 187 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 4 g
• Protein: 8 g