Best Almond Flour Chocolate Cupcakes - Gluten Free
Chocolate lovers, these almond flour chocolate cupcakes are for you! They're not just gluten free, but grain free and dairy free too - but taste just like they came from a bakery!
Servings: 12 cupcakes
Calories: 149kcal
Ingredients
- 90 grams almond flour about ¾ cup
- 45 grams cocoa powder about ½ cup
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pure maple syrup
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 Tablespoons coconut oil melted
Instructions
- In a large bowl, combine the almond flour, cocoa powder, baking powder and salt. Whisk until fully combined.
- To the flour mixture, add the maple syrup, eggs, vanilla extract and coconut oil.
- Stir until mixture is smooth and fully combined.
- Set batter aside and let rest for 30 minutes.
- Preheat oven to 350 F. Prepare pan by placing paper liners in a muffin tin.
- Using a measuring cup, portion batter into cupcake liners, filling ⅔ of the way full.
- Bake for 27 minutes.
- Remove from the oven and let cupcakes cool for at least 30 minutes before frosting.
- Frost with Dairy Free Chocolate Frosting.
Notes
- Make sure all ingredients are at room temperature (or melted as in the coconut oil).
- Use a kitchen scale to weigh ingredients where weight is given.
- Give the batter the full 30 minutes to rest before portioning into the cupcake liners.
- The batter will be thin - for less mess when filling the liners, use a measuring cup to 'pour' batter in.
- Frost with the dairy free chocolate frosting or use a keto frosting as mentioned in the Pro Tips section.
