Almond Flour Cupcakes (NO Sugar Or Grains!) Recipe

I love making these almond flour cupcakes when I’m craving a guilt free dessert. The blend of almond flour and unsweetened cocoa delivers a rich, moist flavor that fits perfectly with my low carb keto lifestyle. Every bite is an indulgent yet wholesome treat that truly satisfies my sweet tooth.

I’ve been experimenting with low carb and keto desserts and this Almond Flour Cupcakes recipe quickly became one of my favorites. It uses a blend of 2 cups almond flour and 1/2 cup unsweetened cocoa powder which gives the cupcakes a great nutty and chocolaty flavor.

I also mix in 1/2 cup granulated erythritol to keep it sweet without the extra sugar. The recipe works great with 4 large eggs at room temperature, 1/2 cup unsweetened almond milk and 1 teaspoon vanilla extract.

A pinch of baking soda and 1/4 teaspoon salt help the cupcakes rise and balance the flavors perfectly. Not only are these cupcakes low in carbs, theyre also packed with protein and healthy fats.

This simple one bowl method is ideal for anyone wanting a wholesome, gluten free dessert that fits in with keto and balanced living, while still tasting amazing. Enjoy bakin, its fun and easy!

Why I Like this Recipe

I love this recipe cause it’s low carb and keto friendly so I dont have to worry about crazy sugar spikes after eating a cupcake.
I really like how it’s made in just one bowl making clean up way less of a hassle and the process feel simple even if my cooking skills arent top notch.
I appreciate that theres no sugar, grains, or oil in it which makes these cupcakes taste healthier without sacrificing that fluffy, moist texture I crave.
Its cool that the ingredients combine to create a moist and rich chocolatey flavor that always reminds me of homemade treats from my childhood.

Ingredients

• Almond flour is a great gluten free option thats high in healthy fats and protein.
• Unsweetened cocoa powder adds a rich, deep chocolate flavor and is filled with antioxidants.
• Granulated erythritol is a natural sugar substitute that makes the cupcakes sweet without extra calories.
• Large eggs help bind the ingredients together and add essential protein for structure.
• Unsweetened almond milk brings moisture and a gentle nutty flavor that keeps things light.
• Baking soda makes the cupcakes rise and gives them a soft, airy texture.
• Salt enhances all the flavors and balances out the sweetness in the mix.

Ingredient Quantities

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol (or your preferred sugar substitute)
• 4 large eggs, at room temperature
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large bowl, beat the eggs along with the unsweetened almond milk and vanilla extract until they are well mixed.

3. Add the almond flour and unsweetened cocoa powder to the bowl.

4. Stir in the granulated erythritol, baking soda, and salt.

5. Mix all the ingredients together gently until they form a smooth batter; try not to over mix.

6. Evenly spoon the batter into your cupcake liners, filling each about 2/3 full.

7. Bake the cupcakes for 18 to 20 minutes. Check with a toothpick in the center – if it comes out clean, they’re done!

8. Allow the cupcakes to cool in the pan for about 5 minutes, then take them out and let them finish cooling on a rack.

Equipment Needed

1. Oven to preheat and bake the cupcakes
2. Cupcake pan lined with paper liners
3. Large mixing bowl for beating the eggs and combining the ingredients
4. Measuring cups and spoons to accurately measure the almond flour, cocoa powder, erythritol, baking soda and salt
5. Whisk or electric mixer to beat the eggs, almond milk and vanilla extract
6. Spatula for gently mixing the batter
7. Toothpick to check if the cupcakes are done
8. Cooling rack to let the cupcakes finish cooling after they come out of the pan

FAQ

Almond Flour Cupcakes (NO Sugar Or Grains!) Recipe Substitutions and Variations

• Instead of almond flour, try using coconut flour but remember you’ll only need about 1/4 to 1/3 of the amount since it soaks up more liquid.
• If you dont have unsweetened cocoa powder, you can use raw cacao powder as a swap; just keep in mind it might give a slightly richer flavor.
• You can replace granulated erythritol with a stevia blend or monk fruit sweetener. They both work good for baking, but check the conversion guide on the package.
• Not in the mood for eggs? You can make flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg needed.
• Out of unsweetened almond milk? Unsweetened cashew milk or coconut milk are decent alternatives that won’t mess up the texture too much.

Pro Tips

1. Make sure all your wet ingredients are at room temp before you mix them in, it helps to get that smooth batter and stops your cupcakes from turning out too dense.
2. When mixing, be careful not to overdo it; a few extra stirs can mess up the texture and make your cupcakes heavy.
3. Use a toothpick to check for doneness – if there’s any wet crumbs clinging on it, they probably need a bit more time; every oven can act a little different.
4. Let the cupcakes cool in the pan for a few minutes before you take them out; this gives them time to set without falling apart.