Recipe: Deej’s Low Carb Vanilla Almond Cupcakes

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

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