Savory Sausage Keto Cupcakes
Indulge in these fluffy, keto-friendly cupcakes featuring a delightful blend of savory sausage and a rich, coconut-almond flour batter. Sweetened with allulose, these cupcakes are perfect for a low-carb treat without compromising on flavor. Enjoy a protein-packed snack that’s luscious and satiating, making it an ideal choice for breakfast or a satisfying dessert!
ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup allulose
- 6 large eggs, scrambled
- 1 cup cooked sausage, crumbled
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon pepper
- Optional: 1/4 cup shredded cheese (cheddar or mozzarella)
steps
- 1.
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- 2.
In a large mixing bowl, combine almond flour, coconut flour, allulose, baking powder, and salt.
- 3.
In another bowl, whisk together the scrambled eggs, almond milk, vanilla extract, and pepper until smooth.
- 4.
Gradually pour the wet mixture into the dry ingredients, stirring until well combined.
- 5.
Fold in the crumbled sausage and cheese, if using, ensuring even distribution throughout the batter.
- 6.
Carefully spoon the batter into the lined cupcake tin, filling each cup about 2/3 full.
- 7.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- 8.
Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 9.
Enjoy the cupcakes warm or at room temperature for a satisfying low-carb snack!
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