Description
Des cupcakes moelleux à base de farine d’amande, sans sucre et faibles en glucides. Parfaits pour une gourmandise saine, avec une texture tendre et riche.
Ingredients
Scale
- 2 cups finely blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup melted coconut oil (or butter)
- 1/3 cup granulated monk fruit sweetener (or erythritol)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- Sugar-free chocolate chips (optional)
- Lemon zest (optional)
- Unsweetened cocoa powder (optional)
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tin with cupcake liners.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk eggs, then add melted coconut oil, sweetener, vanilla extract, and almond milk.
- Mix wet ingredients until smooth.
- Gradually fold dry ingredients into wet mixture without overmixing.
- Fill cupcake liners about 3/4 full.
- Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Let cool completely before serving.
Notes
Use finely blanched almond flour for best texture. Do not overbake and allow cupcakes to cool fully so they firm up properly.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Low Carb
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 1g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg