Almond Flour Chocolate Cupcakes (Edit recipe)

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These are the most amazing cupcakes - moist and tender with a rich chocolate flavor. They're made with almond flour, sweetened with coconut sugar and perfect for any birthday or celebration. This recipe is paleo friendly, gluten free and dairy free.

10 minutes

16 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	7 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	97 mg
Fiber:	0 g
Sugars:	4 g
Calculated per serving.

Serves: 12

Ingredients

1.5 cups Almond Flour, (150g)
0.333 cup Cocoa Powder, (38g)
0.25 cup Tapioca Starch, (30g)
0.5 cup Coconut Sugar, (80g)
0.5 tsp Ground Cinnamon, (optional)
0.5 tsp Baking Soda
0.25 tsp Redmond Real Salt
2 whole Eggs, (large)
0.25 cup Avocado Oil
1 tsp Pure Vanilla Extract
0.5 cup Water, (room temperature)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.
Whisk together almond flour, cocoa powder, tapioca flour, coconut sugar, cinnamon, baking soda and salt in a large mixing bowl.
Add in the remaining ingredients. This includes the eggs, avocado oil, vanilla and water. Whisk until smooth.
Pour the batter into the lined muffin pan. Each cupcake is about ¼ cup batter, making 12 cupcakes.
Place the cupcakes in the oven (middle rack) and bake at 350 degrees for 16-18 minutes.
After baking, let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire cooling rack.
Cool completely before frosting.