Makes 12 cupcakesCalories 150 Prep Time 10 minutesTotal Time 30 minutesMade with Splenda® Keto Sweetener
Ingredients
1 ½ cups blanched, superfine almond flour
¾ cup Splenda® Keto Sweetener
2 teaspoons baking powder
½ teaspoon xantham gum
3 eggs
4 tablespoons salted butter, melted
2 teaspoons vanilla extract
½ teaspoon apple cider vinegar
Nutrition Info Per Serving
Serving Size: 1 cupcake
Net Carbs
3g
Calories
150
Total Fat
13g
Saturated Fat
3.5g
Cholesterol
65mg
Sodium
140mg
Total Carbs
16g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
5g
Contains 12g Erythritol
Instructions
Preheat oven to 350ºF. Line 12-count cupcake tin with silicone or foil cupcake liners.
In a small bowl whisk together dry ingredients: almond flour, Splenda Keto Sweetener, baking powder, and xanthan gum. Set aside.
In a medium bowl, beat eggs with a whisk for one minute. Add vanilla and whisk. Make sure your melted butter is slightly cooled, and while continuing to whisk, stream it into the eggs.
Add the dry ingredients to the bowl of wet ingredients, and, using a spatula, stir together until well-combined. Add the vinegar and fold in.
Divide batter evenly among the 12 cupcake cups, and bake about 25 minutes. They are finished when the middle has firmed up and looks glossy. Remove and let cool completely.
Add a Keto frosting, and enjoy!
Note
For a twist on the flavour, use ½ teaspoon almond extract.
Cupcakes keep for 2 days in a tight, air-sealed container.
