Chocolate Almond Flour Cupcakes

Name: Chocolate Almond Flour Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving
Ingredients: ¾ cups blanched almond flour; ½ cup raw cacao powder; 2 teaspoons baking powder; ½ teaspoon fine sea salt; ¾ cup maple syrup; 4 large eggs; 2 teaspoons vanilla extract; 2 tablespoons melted coconut oil

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4.9

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12
Calories
151 kcal
Course
Dessert
Cuisine
gluten-free

Chocolate Almond Flour Cupcakes

Dana Benson

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Chocolate Almond Flour Cupcakes are amazingly fluffy and gluten-free. You'd never know they are naturally sweetened just by tasting them!

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Ingredients

Servings

¾ cups blanched almond flour
½ cup raw cacao powder
2 teaspoons baking powder
½ teaspoon fine sea salt (I use Real Salt brand)
¾ cup maple syrup , at room temperature
4 large eggs , at room temperature (see notes)
2 teaspoons vanilla extract
2 tablespoons melted coconut oil

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Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners.
In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, and vanilla. Stir well, and be sure to break up any clumps that form until the batter is smooth. Stir in the coconut oil last, so that it will be less likely to clump from touching any cold ingredients.
Once the batter is smooth, use a ¼ cup measure to pour the batter into the prepared cupcake liners. They should all be relatively full from this amount of batter. Bake at 350ºF until the center of the cupcakes feel firm to a light touch, about 25 minutes.
Let the cupcakes cool completely in the pan; it's okay if they have a slight dip in the center. When they are cool, you can frost them or decorate as you like.
These cupcakes should last for up to 5 days when stored in an airtight container in the fridge, or you can freeze them for up to 3 months.

Notes

Nutrition information is for 1 of 12 cupcakes. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.
Note: If your eggs and maple syrup are cold from the fridge, they could cause the coconut oil to harden and form clumps in the batter. It's best if you can bring them to room temperature first, but if you're in a hurry, this batter will still work as long as you stir in the coconut oil last. (That way it the other ingredients can lose their chill a bit.)

Nutrition Information

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Calories 151kcal (8%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 62mg (21%) Sodium 121mg (5%) Potassium 188mg (5%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 87IU (2%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 151 kcal

% Daily Value*

Calories	151kcal	8%
Carbohydrates	18g	6%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	62mg	21%
Sodium	121mg	5%
Potassium	188mg	4%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	87IU	2%
Calcium	78mg	8%
Iron	1mg	6%