Almond Flour Cupcakes Recipes
ALMOND FLOUR CUPCAKES
This cupcake has no sugar and no flour! This recipe was made for my mom when she was losing weight on a no-sugar, no-white-flour diet. I hope all of y'all people like it!
Provided by Dana Browning
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with liners and spray with cooking spray.
- Cream butter and 4 packets of stevia together in the bowl of an electric mixer. Beat in 1/2 the egg yolks. Stir in 1 cup almond flour. Beat in egg whites. Slowly beat in 2 more packets of stevia. Pour in remaining egg yolks and remaining almond flour; stir until batter is combined.
- Fill lined muffin cups with cupcake batter.
- Bake in the preheated oven until a toothpick comes out clean, 10 to 20 minutes. Let cupcakes cool completely, about 1 hour.
- Meanwhile, combine yogurt, cinnamon, honey, and stevia packets in a bowl. Place frosting in the refrigerator until stiff, about 2 hours.
- Frost cupcakes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 12.1 g, Cholesterol 99.6 mg, Fat 23.5 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 8.8 g, Sodium 112.8 mg, Sugar 6.2 g
FLUFFY ALMOND FLOUR CAKE
A light and fluffy almond flour cake that proves once and for all that nut-based baked goods need not be heavy or dry.
Provided by Vered DeLeeuw
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
- In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
- Use a spatula to transfer the batter into the prepared pan.
- Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
- Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 233 kcal, Carbohydrate 22 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Sodium 188 mg, Fiber 3 g, Sugar 18 g
ALMOND FLOUR CUPCAKES
These Almond Flour Cupcakes are what gluten free dessert dreams are made of! This recipe offers both a vanilla and chocolate version, so you can have your pick, or make both! They're moist, soft, fluffy and topped with a simple buttercream icing that's sure to please!
Provided by Erin
Categories Dessert
Time 30m
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. Line your cupcake tin with paper liners, or grease with nonstick spray/coconut oil.
- Whisk the eggs, applesauce, syrup, and vanilla together in a large bowl.
- In a separate bowl, stir the almond flour, sugar, cocoa powder (if using), baking soda, and salt together.
- Pour the dry ingredients into the wet ingredients, then use a rubber spatula to gently fold them together, being careful not to over-mix. Then, distribute the batter into the muffin tin.
- Bake cupcakes for 20-23 minutes, or until a toothpick comes out clean. Remove them from the oven, then wait 5 minutes before carefully removing them and placing them on a cooling rack. Wait until the cupcakes have completely cooled before icing them.
Nutrition Facts : Calories 283 kcal, Sugar 30 g, Sodium 203 mg, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 36 g, Fiber 2 g, Protein 6 g, Cholesterol 53 mg, ServingSize 1 serving
ALMOND FLOUR CAKE (4 INGREDIENTS!)
This almond flour cake is so light and fluffy, you won't believe how EASY it is to make! Made with just 4 ingredients, it's the perfect simple yet elegant dessert.
Provided by Arman
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
- In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
- Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
- Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.
Nutrition Facts : ServingSize 1 slice, Calories 105 kcal, Carbohydrate 3 g, Protein 5 g, Fat 9 g, Sodium 24 mg, Fiber 2 g
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