Keto Vanilla Coconut Flour Cupcakes - Diabetic
The Keto Vanilla Coconut Flour Cupcakes are a delightful low-carb alternative to traditional cupcakes, perfect for those following a ketogenic diet or anyone looking to reduce their sugar intake. Each bite offers a soft, fluffy texture combined with the sweet, aromatic essence of vanilla. The use of coconut flour lends a subtle nuttiness, enhancing the flavor profile and adding a unique twist to these delectable treats.
Ingrédients
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the coconut flour, baking powder, and salt.
- In a large bowl, beat the eggs with the erythritol until light and fluffy.
- Gradually add the coconut oil, almond milk, and vanilla extract to the egg mixture, mixing well after each addition.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 85kcal | Carbohydrates: 4g | Protéines: 3g | Fat: 7g
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