Low Carb Cupcakes with Almond Flour

“Easy cupcakes made with almond flour and raspberry frosting. It’s low-carb, dairy-free, paleo, and gluten-free. So go ahead and treat yourself; you deserve it!” Low Carb Cupcakes with Almond Flour – You must try this recipe.

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Ingredients

Directions

1. Preheat your oven to 350 degrees F. In large mixing bowl with a hand mixer or using a stand mixer, combine the flours, sea salt, and baking soda.
2. Give them a quick whisk.
3. Start adding the eggs, coconut oil, stevia, and vanilla extract one at a time, mixing between each ingredient.
4. Place six cupcake liners into a cupcake pan and fill each liner ¾ full with batter and bake them for 20-25 minutes.
5. While the cupcakes bake, remove the coconut cream for the fridge and separate the water from the fat.
6. Place the coconut fat into a medium mixing bowl.
7. Save the water to drink or for another recipe.
8. Add the tapioca flour (or coconut flour) and stevia to the coconut cream and whip everything together until it forms stiff peaks.
9. Use a food processor or blender to crush the raspberries and fold the fruit mixture into the frosting.
10. Once the cupcakes have been cooked and have cooled for at least an hour, frost the cupcakes using a pastry bag or spoon.
11. Serve and enjoy.

Nutrition Facts

Per Serving: 349 calories; 34 g fat; 8.9 g carbohydrates; 4 g protein.

Recipe by: Kiro, Photo Credit: Catherine C. (flickr)