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4.73
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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!
Prep Time
15
minutes
mins
Cook Time
27
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
12
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
12
cupcakes
Calories:
149
kcal
Author:
Christine
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.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
55
mg
|
Sodium:
121
mg
|
Potassium:
190
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
79
IU
|
Calcium:
80
mg
|
Iron:
1
mg