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Almond Flour Cupcakes (Keto, Gluten-Free, Dairy-Free)
Ingredients
  • 3 large Eggs
  • ½ cup Granulated Sweetener of Choice I used sugar-free erythritol (note1)
  • ⅓ cup Unsweetened Vanilla Almond Milk
  • ⅓ cup Melted Coconut Oil (note 2)
  • 2 ½ cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Vanilla Extract
  • subheading: BUTTERCREAM FROSTING:
  • 6 ounces Softened Butter or dairy free butter
  • ½ teaspoon Vanilla Stevia Drops
  • ¼ to ⅓ cup Powdered Sweetener of Choice I used erythritol
  • 1 to 2 tablespoons Heavy Cream or canned coconut cream for dairy-free
  • subheading: DECORATION:
  • 2 to 3 tablespoons Sugar-free Keto Colored Sprinkles
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