Keto Chocolate Cupcakes
Ingredients
- 250g almond flour
- 60g cocoa powder
- 200g granulated sweetener – erythritol
- 1 ½ teaspoon baking powder
- Pinch of salt
- 3 large eggs
- 240ml Greek yoghurt or coconut yoghurt (vegan)
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 180C.
- Line a 12-hole muffin tin with cupcake cases.
- In a large mixing bowl, add dry ingredients and mix well.
- Add in wet ingredients and mix until just combined.
- Carefully fill the cupcake cases.
- Bake for 20 minutes, or until a skewer comes out clean.
- Remove from the oven and leave to cool completely.
Optional mix-ins: frozen berries, cocoa nibs, walnuts, raisins, etc.