Almond Flour Chocolate Cupcakes (Print-Friendly Format)
Soft, chocolate almond flour cupcakes topped with frosting. Fluffy texture, quick prep, low carb, and gluten free.
# Required Ingredients:
→ Cupcake Base
01 -
2 1/2 cups almond flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 cup granulated sweetener (allulose or monk fruit sweetener)
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
3 large eggs
07 -
1 cup sour cream or Greek yogurt
08 -
1 teaspoon vanilla extract
→ Decoration
09 -
1 cup chocolate frosting
# How to Make It:
01 -
Set the oven to 180°C and line a 12-cup muffin tin with liners. Lightly grease the liners or tin.
02 -
In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, and salt until evenly incorporated.
03 -
Add eggs, sour cream or Greek yogurt, and vanilla extract to the dry mixture. Stir gently until the batter is mostly smooth and just combined.
04 -
Evenly distribute the batter into the prepared muffin tin. Bake for 20 minutes, or until a skewer inserted into the centre comes out mostly clean.
05 -
Remove from the oven and allow to cool completely on a wire rack. Once cool, pipe chocolate frosting over each cupcake.
# Additional Information:
01 -
Cupcakes can be kept at room temperature for up to 48 hours, or refrigerated for up to one week in an airtight container. For longer storage, freeze in a ziplock bag or shallow container for up to two months.
02 -
White or brown sugar can be substituted if carbohydrate content is not a concern.