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Delicious Low-Carb Cupcakes Americans Can't Resist

Make Low-Carb Cupcakes Americans Are Obsessed With with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • ½ cup erythritol or monk fruit sweetener
  • ⅓ cup unsweetened cocoa powder for chocolate version
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsweetened almond milk
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ¼ cup sour cream or Greek yogurt
  • 8 oz cream cheese softened
  • ½ cup butter softened
  • ⅓ cup powdered erythritol
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or almond milk
  • 1 tsp lemon zest for lemon cupcakes
  • ½ cup sugar-free chocolate chips
  • 1 tsp instant coffee enhances chocolate flavor
  • ¼ cup natural peanut butter

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, combine the almond flour, erythritol or sweetener, cocoa powder, baking powder, and salt. Whisk until well combined.
  3. In another bowl, mix together the unsweetened almond milk, melted coconut oil or butter, vanilla extract, and sour cream or Greek yogurt until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If making chocolate cupcakes, fold in sugar-free chocolate chips and instant coffee to enhance the flavor.
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cupcakes cool, prepare the frosting by beating together the softened cream cheese and butter in a bowl until creamy.
  9. Gradually add powdered erythritol and continue to beat until combined and fluffy. Add vanilla extract and enough heavy cream or almond milk to achieve desired consistency.
  10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.