🧁 Sugar-Free Vanilla Cupcakes (Low-Carb & Diabetic-Friendly)

📝 Ingredients (Makes 8–10 cupcakes)

Dry:

  • 1 ¼ cups almond flour (blanched, fine)
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of salt

Wet:

  • 3 large eggs
  • ⅓ cup erythritol, monk fruit, or other sugar-free sweetener (adjust to taste)
  • ¼ cup unsweetened almond milk (or any low-carb milk)
  • ¼ cup avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • Optional: 1 tbsp Greek yogurt or sour cream for extra moisture

🍳 Instructions

Step 1: Preheat & Prep

  • Preheat oven to 350°F (175°C)
  • Line a muffin tin with cupcake liners or lightly grease them

Step 2: Mix Dry Ingredients

  • In a bowl, combine almond flour, coconut flour, baking powder, and salt

Step 3: Mix Wet Ingredients

  • In another bowl, whisk eggs, sweetener, almond milk, oil, vanilla, and yogurt (if using)

Step 4: Combine

  • Add dry ingredients to wet ingredients
  • Mix until a smooth batter forms (it will be thicker than typical cake batter)

Step 5: Fill & Bake

  • Divide batter evenly between 8–10 cupcake liners (fill about ¾ full)
  • Bake for 18–22 minutes, or until golden and a toothpick comes out clean

Step 6: Cool

  • Cool completely before adding any frosting

🎂 Optional Sugar-Free Frosting

Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • ¼ cup powdered erythritol or monk fruit
  • ½ tsp vanilla extract
  • 1–2 tsp almond milk to thin (if needed)

Mix until fluffy and smooth. Pipe or spread onto cooled cupcakes.

⚖️ Nutritional Estimate (Per Cupcake without frosting):

  • Calories: ~120
  • Net Carbs: ~2–3g
  • Protein: ~4g
  • Sugar: ~0g
  • Fiber: ~1–2g

(Varies slightly depending on sweetener and flours used.)

✅ Tips:

  • Use paper liners for easy cleanup
  • These freeze well — store extras in the freezer and thaw as needed
  • Flavor variations: add cinnamon, lemon zest, or unsweetened cocoa for variety