Coconut Almond Bliss Cupcakes
Indulge in these luscious low-carb cupcakes, made with allulose, coconut flour, and almond flour for a guilt-free treat. Perfectly sweetened and moist, these bites are a fantastic way to enjoy dessert while keeping your carb count low. Ideal for keto diets or anyone looking to satisfy their sweet tooth without the sugar spikes, these cupcakes are a must-try!
ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup allulose
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder (optional, for chocolate flavor)
- 4 large eggs
- 1/2 cup unsweetened coconut milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut (for topping)
steps
- 1.
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2.
In a large bowl, whisk together the almond flour, coconut flour, allulose, baking powder, salt, and cocoa powder (if using).
- 3.
In another bowl, beat the eggs, then add the coconut milk, melted coconut oil, and vanilla extract. Mix well.
- 4.
Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
- 5.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 6.
Sprinkle the shredded coconut on top of each cupcake.
- 7.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 8.
Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.