Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol or preferred keto-friendly sweetener
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup apple cider vinegar
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions:
Set the oven to 350F 175C and heat it up
Cut cupcake liners to fit inside a muffin tin
Add the erythritol, baking powder, cinnamon, nutmeg, and salt to a large bowl and mix them together using a whisk
Apple cider vinegar, eggs, melted coconut oil, and vanilla extract should all be added to the dry ingredients
Mix everything together well
While mixing, add the almond milk little by little until you have a smooth batter
Fill each cupcake liner about three quarters of the way to the top with batter
After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean
After taking the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down
Once the cupcakes are cool, you can put keto-friendly frosting or powdered erythritol on top if you want to
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