I am no kind of baker, but my guests were pretty impressed with these low carb cupcakes!
First ya whisk together your dry ingredients: 2 cups almond flour ¼ cup cocoa powder ¼ tsp salt ½ tsp baking soda
Then add in:
¼ cup sugar free maple syrup. ¼ cup melted butter 3 eggs at room temperature 1 tsp vanilla extract
Mix together, then add in 2 tbsp of hot coffee.
Pour into your cupcake papers until half full, and bake at 350 degrees for 18-20 minutes.
Next it’s on to the frosting!!
Start with 1 cup of butter blended then add:
½ cup powdered swerve 1 tsp vanilla extract 1 tbsp heavy whipping cream
I added some red and green food coloring as well, but that’s optional.
Then I placed in a ziplock bag, cut the tip, and just swirled on top.
I’m SO obsessed… they look cute and tasted great!
Comments