Almond Flour Cupcakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.7
- Total Fat: 30.1 g
- Cholesterol: 91.9 mg
- Sodium: 186.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.6 g
- Protein: 11.7 g
View full nutritional breakdown of Almond Flour Cupcakes calories by ingredient
Introduction
Not low in calories but good for those watching gluten. Not low in calories but good for those watching gluten.Number of Servings: 8
Ingredients
-
3 cups blanched almond flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup coconut oil, melted
½ cup honey
3 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
1 teaspoon lemon zest
Tips
From: http://cookiemonstercooking.com/2013/04/18/almond-flour-cupcakes/#comment-9960
Directions
Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside.
In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Frost the cooled cupcakes as desired.
Serving Size: 8 Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user NYCSMILE6.
In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Frost the cooled cupcakes as desired.
Serving Size: 8 Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user NYCSMILE6.