Almond Flour Cupcakes 6 Ingredients

Love almond flour recipes? Try my almond flour banana bread, almond flour cookies, almond flour muffins, and almond flour pancakes. I believe cupcakes need to be light, fluffy, and moist in the middle, and these cupcakes made with almond flour tick those boxes. Inspired by keto cupcakes and keto chocolate muffins, these look down to dense and dry cupcakes that look pretty but taste pretty bad!

Why I love this recipe

These cupcakes are low-carb. With just 2 grams of net carbs, these have no grains, butter, or oil are needed, but you’d never tell. Oh, and they are also gluten-free, sugar-free, and grain-free. Perfect texture and flavor. They are moist, fluffy, and have a gorgeous tender crumb. They are sweet and full of chocolate flavor, and taste like classic cupcakes made with wheat flour. Quick and easy. These are the kind of cupcakes I’d make when I need a wholesome chocolate fix FAST.

Ingredients needed

Almond flour: Blanched almond flour or superfine almond flour. Avoid using almond meal as it tends to yield a more dense cupcake. Cocoa powder: You can use unsweetened or dark cocoa powder. I prefer the latter, as it has a richer flavor and a beautiful, almost black color. Granulated sweetener of choice: I like using allulose to keep the carbs down, but white sugar and brown sugar also work. If you want to use liquid sweeteners, you can experiment with honey or maple syrup. Baking soda: Gives the cupcakes some rise and fluffiness. Salt: Brings out the sweetness of all the ingredients. Eggs: Room temperature eggs. Avoid subbing this out with a substitute, as it has not been tested. Sour cream OR yogurt: Keeps the muffins moist in the middle. I prefer using sour cream, but Greek or plain yogurt can also be used. Vanilla extract: A must for any good muffin or cake recipe! Chocolate frosting: Every good cupcake needs a good frosting to top it with. I have a few options, including my 2 ingredient dairy free frosting and a healthy frosting.

How to make almond flour cupcakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the rest of the ingredients and whisk together until just combined and mostly smooth. Step 2- Prep. Now, transfer the cupcake batter into a greased (with coconut oil or butter), 12-count muffin pan or lined with cupcake liners. Step 3- Bake for around 20 minutes, or until a toothpick comes out mostly clean. Let the cupcakes cool completely before spreading chocolate frosting on each one.

Recipe tips and variations

Avoid overmixing the batter, as overmixing can result in the center of the cupcakes sinking after they have been baked. Do not overbake the cupcakes, as they continue to cook in the muffin tin as they are cooling down. I recommend removing them once a toothpick comes out mostly clean. Don’t worry if the tops of the cupcakes are a bit rough-looking. They will be completely covered with frosting. Use different frostings– Try a cream cheese frosting, buttercream frosting, or strawberries. Add toppings– Sprinkles, chocolate chips, strawberries, or blueberries are some fab additions. Make them dairy free– Swap out the dairy for dairy-free alternatives.

Storage instructions

To store: Leftover cupcakes can be kept at room temperature for up to 48 hours. If they are left longer, they must be stored in the fridge in an airtight container. If they are covered, they can be kept for up to 1 week. To freeze: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.