Gluten-Free, Dairy-Free, Low Carb, Paleo, Keto, and Vegan Option
Cupcakes to Fit Whatever Diet Your Friends & Family Are On
With holidays and summer gatherings around the corner it can be nice to have a dessert recipe handy that will fit almost any diet. These cupcakes are gluten-free, dairy-free, paleo, and keto-approved.
To make the cupcakes vegan, use chia seeds in place of eggs. (2 eggs = 2 Tbsp. chia seed + 4 Tbsp. water)
These cupcakes do not have a frosting. You can decide how you would like to top them. You could do whipped coconut cream + fresh berries - or if it is for a birthday use sprinkles like I did!
Happy & Healthy Cooking - Liz, RD
Serves 6 Liz Riesen, RD
1/2 cup almond flour
3Tbsp. coconut flour
1 Tbsp. arrowroot powder (or cornstarch)
3/4 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. stevia
1/4 cup coconut oil, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs, beaten
1/4 cup almond milk
Preheat oven to 350 degrees and line 6-tin cupcake pan with liners.
In a small bowl, mix together all dry ingredients. In a separate, glass bowl melt coconut oil. Stir in extracts and once cooled, whisk in eggs to combine. Add wet ingredients to dry and stir. Evenly distribute batter between cupcakes.
Bake cupcakes for 18-20 minutes, until lightly browned on top. Let cool completely. They will firm up as they cool. Add desired toppings and enjoy!
Nutrition per cupcake: 150 calories, 8 grams carbohydrate, 2 grams fiber, 3 grams protein, 11 grams fat, 1 gram sugar.
For lower fat option, use low-fat Greek yogurt in place of coconut oil.