This keto cupcake recipe makes the most decadent and moist low-carb chocolate cupcakes. These almond flour cupcakes are perfect for birthday parties or any other occasion. This recipe is low-carb, keto, banting, Atkins, gluten-free, diabetic diet-friendly.
Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
Add melted butter to dry ingredients. Stir to combine.
Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
Evenly spoon the batter into each cupcake liner until about ¾ full.
Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.
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