Recipe: Deej’s Low Carb Vanilla Almond Cupcakes

Deej’s Low Carb Vanilla Almond Cupcakes
Moist, vanilla low carb cupcake deliciousness

Ingredients

3/4 cup Butter
1 cup of Swerve Granular
4 Eggs
1/2 cup of unsweetened vanilla almond milk
1 tsp Vanilla
1 1/2 cups Fine/Superfine Almond Flour
1/2 cup Coconut Flour (i prefer organic)
1/4 tsp Salt
2 tsp Baking Powder

Recipe Directions

- Preheat oven to 350 degrees. Grease 12 tin cupcake pan (or cupcake liners on baking sheet.) Cream together butter and sugar alternative until smooth.
- Add in eggs, one at a time, and beat until fully blended.
- Add milk and vanilla, mix until combined. In a separate bowl, combine flours, salt and baking powder.
- Stir dry ingredients into wet ingredients. Beat until creamy.
- Spread batter in prepared pan and bake for 30 minutes.

Serving Ideas:

Serve with fresh fruit, or whipping cream.
Powder with Swerve Confectioners
Frost with sugar-free vanilla frosting.

Low Carb Vanilla Almond Cupcakes